Original Post: https://www.evolvingtable.com/beef-taco-skillet/
Ground Beef Taco Skillet Recipe
This Ground 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.
Servings: 5 servings
Ingredients
- 6 corn tortillas
- 1 pound 85/15 ground beef
- 1 tablespoon avocado oil
- 1 small sweet onion thinly sliced
- 2 bell peppers seeded and cut into 2-inch slices
- 3 garlic cloves finely minced
- ½ cup chicken broth divided
- 1 tablespoon cumin
- 2 teaspoons paprika
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper optional
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- 1 (16-ounce) jar salsa
- 1 (15.25-ounce) can corn drained
- 1 (15.5-ounce) can black beans drained and rinsed
- 1 cup shredded cheddar cheese
Optional Toppings:
- Fresh cilantro chopped, optional
- sour cream optional
Instructions
- Place the tortillas in a stack on a cutting board and cut 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 the remaining stack. Set aside until ready to use.6 corn tortillas
- Add the ground beef to a large skillet over medium heat. Cook, breaking apart, for 7-8 minutes, or until browned and no longer pink. Transfer to a clean plate and set aside.1 pound 85/15 ground beef
- Wipe out the skillet, add the avocado 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 1⁄4 cup of the broth, scraping the bottom of the skillet to release any browned bits.1 tablespoon avocado oil, 1 small sweet onion, 2 bell peppers, 3 garlic cloves
- In a small bowl, whisk together the cumin, paprika, chili powder, cayenne pepper, if using, salt, and black pepper. Add the seasoning mix to the skillet along with the ground beef, salsa, corn, and black beans. Toss to combine.1 tablespoon cumin, 2 teaspoons paprika, 1 teaspoon chili powder, ¼ teaspoon cayenne pepper, 1 ¼ teaspoons salt, ½ teaspoon black pepper, 1 (16-ounce) jar salsa, 1 (15.25-ounce) can corn, 1 (15.5-ounce) can black beans
- Add the tortilla strips and the remaining 1⁄4 cup 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.1 cup shredded cheddar cheese
- Serve with chopped cilantro and sour cream, if using.Fresh cilantro, sour cream
Video
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
Calories: 414kcal | Carbohydrates: 22g | Protein: 25g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 905mg | Potassium: 541mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2290IU | Vitamin C: 63mg | Calcium: 227mg | Iron: 4mg
