Spice up dinner tonight with a twist on classic beef tacos. This Beef Taco Skillet is a quick and easy one-pot wonder that brings all the bold Mexican-inspired flavors of traditional tacos to your table in just 30 minutes! This recipe has been a staple in our kitchen for years, and I have a feeling it’s about to become a favorite in yours too.
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The One-Skillet Recipe I’ve Made for Years
The year before I left home for college, I vividly remember thinking, “Hey, I should probably learn how to actually COOK something instead of just baking all of the time.”
In that quest for simple dinner recipes a budding home chef could cook up, I stumbled upon this Skillet Beef Tamales recipe by Taste of Home. It was quick, easy to make, full of healthy vegetables and appeased my rather picky palate. (I’ve really grown up in the last 20 years! lol)
Since then, my taste buds and cooking skills have evolved quite a bit, and I’ve added in a few special ingredients and cooking techniques to up-level the flavor!
Why You’ll Love this Beef Taco Skillet
- Full of flavor because of an easy homemade taco seasoning mix
- Ready in 30 minutes
- One-pot dinner with little clean up
- Easily customizable—you choose spicy or not spicy salsa, change up the veggies, and serve it with cheese or without
- Everyone loves it!
Ingredients
- Ground beef. When making this, I prefer a 90/10, so I won’t have to drain off excess fat. You can also use 85/15 for extra flavor. Ground turkey and chicken would work, too.
- Homemade taco seasoning. Either whisk together cumin, paprika, chili powder, and cayenne powder, or use 3 tablespoons of this homemade taco seasoning. Leave out the cayenne if you don’t want too much spice. You can also use a store-bought packet, but will need to adjust the salt to taste.
- Cheese. You can leave it out if dairy free! I love a higher-quality brand for flavor and ability to melt (like Tillamook). In terms of type, go with Monterrey Jack, Cheddar, or a Mexican 4-cheese blend.
- Salsa. Either grab a jar of salsa at the grocery store, or whip up some Roasted Tomato Salsa. Go with mild if you don’t like spice, or a medium or hot salsa if you like it spicy!
- Vegetables. Both a sweet onion and red bell pepper add flavor and extra nutrition to this dish. You can easily sub yellow or white onion, or another color of bell pepper. You’ll also need a can of corn and a can of black beans. (Don’t forget to rinse and drain these before using!)
How to Make this Beef Taco Skillet
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Brown the Ground Beef
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the beef and cook for 5 to 6 minutes, just until it’s browned. If you like really fine crumbles, you can break it apart with a potato masher as it’s cooking.
It’s ok if the beef isn’t completely cooked through at this point as it will continue cooking with the other ingredients later. We just want to get those delicious crispy browned bits for flavor here!
2. Cook the Veggies
Use a spatula or wooden spoon to push the beef to the side of the skillet. Add the sliced onion and bell pepper and sauté for 3 to 4 minutes. (Try to cut these as close to the same size as possible so they cook up evenly.)
Stir in the garlic and cook for another 30 seconds. You don’t need to cook these for too long since it will all simmer together here soon.
3. Finish the Filling
Carefully pour in ¼-cup of water, scraping the bottom of the pan to deglaze.
In a small bowl, whisk together the cumin, paprika, chili powder, cayenne pepper, salt, and black pepper. (Or use that store-bought packet.) You can adjust the amount of seasonings to your preference.
Sprinkle the seasoning mix over the beef and vegetables along with the salsa, drained corn, and drained beans. Add in the rest of the water and the corn tortilla strips. Be sure the strips are completely covered in sauce.
NOTE: the corn tortillas DO get soft and soggy, almost like a tamale texture. If you want them to be firmer, you can stir them in at the end or even substitute for tortilla chips.
4. Serve with Taco Toppings
Cover the skillet with a tight-fitting lid, reduce heat to low, and cook for 12-15 minutes.
When you’re ready to dig in, choose your favorite taco toppings!
Some of my favorites are:
- Sour cream (I love Tofutti if you’re looking for a dairy-free option!)
- Chopped cilantro (Learn how to chop and store it.)
- Extra cheese
- Fresh Tomato Salsa
- Chipotle Corn Salsa
- Tomatillo Salsa Verde
- Chipotle Fajita Veggies
- Pico de Gallo
- Homemade Guacamole
Leftover and Storage Directions
If you have leftovers, simply place them in an airtight container and store in the fridge for up to 4 days.
Before freezing, allow the meat mixture to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
To reheat, return the mixture to a skillet and warm over medium heat. If needed, add a little water. You can also warm it back up in the microwave.
FAQs
Yes, you can definitely use store-bought taco seasoning. But you’ll find it’s surprisingly easy to make your own blend, which allows you to customize the spice level to your preference.
You can easily substitute another type of meat for the beef. Both ground chicken and ground turkey are lighter options that work well.
More Easy Weeknight Dinners
You can never have too many easy dinners in your back pocket for busy weeknights. Be sure to try these recipes next!
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Ground Beef Taco Skillet Recipe
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Ingredients
- 6 corn tortillas
- 1 pound 85/15 ground beef
- 1 tablespoon avocado oil
- 1 small sweet onion thinly sliced
- 2 bell peppers cut into 2-inch slices
- 3 garlic cloves finely minced
- ½ cup chicken broth
- 2 teaspoons paprika
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper optional
- 1 ¼ teaspoons salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 (16-ounce) jar salsa
- 1 (15.25-ounce) can corn drained
- 1 (15.5-ounce) can black beans drained and rinsed
- 1 tablespoon cumin
- 1 cup shredded cheddar cheese
Optional Toppings:
- Cilantro chopped
- Sour cream
- Tomatoes or pico de gallo
Instructions
- Set the tortillas on a cutting board in a single layer. Slice in half. Place one stack of the tortillas so that the flat edge is facing you and slice width-wise into 6 even strips. Repeat with remaining stack. Set aside until ready to use.
- Add the beef to a large skillet over medium heat. Cook, breaking apart, for about 7-8 minutes, or until browned.Transfer to a clean plate. Set aside.
- Wipe out the skillet, add the oil, and return to medium heat. Once the oil is shimmering, add the onion and bell pepper. Cook, stirring occasionally, until softened, about 4-5 minutes. Add the garlic and continue cooking for 30 seconds, or until fragrant. Pour in ¼ cup of broth, scraping the bottom of the skillet to release any browned bits.
- In a small bowl, whisk together the cumin, paprika, chili powder, cayenne pepper, salt, and black pepper. Add the seasoning mix to the skillet along with the ground beef, salsa, corn, and black beans. Toss to combine.
- Add the tortilla strips and remaining broth to the skillet. Mix until all of the strips are well coated.
- Cover the skillet, reduce the heat to low, and cook for 12-15 minutes, or until the tortillas are tender. Add the shredded cheese and continue to cook for 1-2 minutes, or until the cheese is melted.
- Serve with chopped cilantro and sour cream, if using.
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Notes
- Salsa. Grab one you love the flavor of!
- Seasonings. BOTH salsa and seasoning are needed.
- Tortillas. Will get soggy if you cook too long, so choose a firmer brand.
- Ground meat. You can switch it up between ground turkey or even ground chicken.
- Skillet. Grab a relatively large one, at least 10 inches but preferably a 12-inch!
- Storage. If you have leftovers, simply place them in an airtight container and store in the fridge for up to 4 days. Before freezing, allow the meat mixture to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
