If you are craving a comforting and flavorful dinner that comes together in no time, the Ground Beef Taco Skillet Recipe is your new best friend in the kitchen. Bursting with vibrant colors, bold spices, and a delightful mix of textures, this dish brings all the best elements of a taco night straight to your skillet. With tender tortilla strips soaking up a delicious blend of seasoned ground beef, sautéed peppers and onions, plus hearty beans and corn, every bite is a fiesta of flavor that’s perfect for busy weeknights or casual gatherings.
Ingredients You’ll Need
This Ground Beef Taco Skillet Recipe keeps things wonderfully simple with everyday ingredients that pack a punch of taste and texture. Each one is essential—from the savory ground beef that forms the base, to the sizzling peppers and sweet corn that add pops of color and sweetness, to the blend of spices that deliver that classic taco warmth.
- Corn tortillas: Cut into strips, they soak up all the savory juices for the perfect soft and chewy texture.
- Ground beef (85/15): Provides a juicy, flavorful foundation for the skillet.
- Avocado oil: A healthy fat that helps cook the veggies and adds a subtle richness.
- Sweet onion: Adds natural sweetness and balances the spices beautifully.
- Bell peppers: Brings crunch and vibrant color to the skillet.
- Garlic cloves: Finely minced to infuse the dish with its aromatic depth.
- Chicken broth: Keeps the skillet moist and helps soften the tortilla strips perfectly.
- Spices (cumin, paprika, chili powder, cayenne, salt, black pepper): The bold heart of the taco flavor, adjusted for just the right heat.
- Salsa: Adds moisture, tang, and a hint of smoky tomato goodness.
- Corn (canned): Sweet kernels add bursts of texture and color.
- Black beans (canned): Adds protein and a creamy contrast to the beef.
- Shredded cheddar cheese: Melts on top for that irresistible gooey finish.
- Fresh cilantro (optional): A fresh herbal lift that brightens the whole dish.
- Sour cream (optional): A cool, tangy topping to mellow out the spices.
How to Make Ground Beef Taco Skillet Recipe
Step 1: Slice the Tortillas
Start by stacking your corn tortillas and slicing them in half. Then take one stack and cut width-wise into six thin strips. Repeat with the other half. These strips will soak up all the delicious flavors later, becoming soft but still holding onto a little bit of chewiness for texture.
Step 2: Cook the Ground Beef
Heat your skillet over medium and add the ground beef. Break it apart with a spatula as it cooks, letting it brown perfectly without overcooking. You want it fully browned and no longer pink for that deep, savory base. Once done, transfer it to a plate and set aside so you can focus on the veggies next.
Step 3: Sauté the Vegetables
Wipe the skillet clean to remove any leftover bits, then add avocado oil for a nice, healthy sauté. Toss in the sliced sweet onion and bell peppers and cook until softened and fragrant, about 4-5 minutes. Add minced garlic and cook just 30 seconds more so its aroma really shines. Pour in a little chicken broth to deglaze the pan and lift any tasty browned bits off the bottom.
Step 4: Add Seasonings and Combine
Mix together cumin, paprika, chili powder, cayenne pepper, salt, and black pepper in a small bowl. Add this spice blend to your veggie-filled skillet along with the browned ground beef, salsa, drained corn, and black beans. Stir everything together to coat the ingredients evenly with that signature taco flavor.
Step 5: Incorporate Tortilla Strips and Broth
Now it’s time to fold in those tortilla strips you sliced earlier along with the remaining chicken broth. Toss everything gently so the tortillas get fully coated and begin soaking up the flavorful juices, which is the secret to achieving that perfect tender bite.
Step 6: Simmer and Melt Cheese
Cover the skillet and turn the heat down low. Let everything simmer for 12 to 15 minutes so the tortilla strips soften and meld beautifully with the spices and meat. Finally, sprinkle the shredded cheddar cheese over the top, cover again and cook for a couple more minutes so it melts into gooey perfection.
How to Serve Ground Beef Taco Skillet Recipe
Garnishes
Fresh cilantro and a dollop of sour cream are classic toppings that elevate this skillet. The cilantro adds an herbaceous brightness that contrasts wonderfully with the richness of the beef and cheese. Sour cream brings a cooling, tangy note that balances any lingering heat from the spices.
Side Dishes
This dish pairs fantastically with simple sides like a crisp green salad, Mexican rice, or even some crunchy tortilla chips to scoop every last bit out of your skillet. A side of guacamole or sliced avocado also complements the flavors and adds extra creaminess.
Creative Ways to Present
For a fun twist, serve this Ground Beef Taco Skillet Recipe in individual mini skillets or cast-iron pans. You can also spoon it over warm tortillas for taco-style handhelds or pile it onto tostadas for a crunchy crunch. Either way, it’s a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
This skillet keeps well in an airtight container in the fridge for up to 3 days. Just let it cool completely before sealing to preserve the freshness and avoid sogginess of the tortilla strips.
Freezing
If you want to save some for later, freeze leftovers in a sealed container for up to 2 months. To help maintain texture, freeze without cheese and add it fresh when reheating.
Reheating
Reheat gently in a covered skillet over low heat or microwave until warmed through. If needed, add a splash of chicken broth or water to loosen everything up and revive the soft tortilla texture.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works great as a leaner alternative. Just make sure to cook it thoroughly and season well since turkey has a milder flavor than beef.
What if I don’t have corn tortillas?
Flour tortillas can be used in a pinch, though the flavor and texture will differ slightly. You may want to slightly reduce the soaking time so they don’t get too soft.
Is there a vegetarian version of this recipe?
Yes! Simply omit the ground beef and double up on beans and veggies. You can also add textured vegetable protein or a plant-based meat substitute seasoned the same way for a hearty vegetarian skillet.
How spicy is this dish?
The cayenne pepper is optional, so you can control the heat level easily. Without it, the dish has a mild to moderate spice level thanks to the chili powder and paprika.
Can I prepare this recipe ahead of time?
Definitely! You can cook up the beef and veggies ahead, then assemble everything and let it simmer just before serving. It’s a great option for busy weeknights or entertaining guests.
Final Thoughts
Nothing beats the cozy, bold flavors of this Ground Beef Taco Skillet Recipe when you want a meal that feels like a warm hug after a long day. It’s easy, satisfying, and thoroughly delicious — a true kitchen staple that you’ll find yourself coming back to again and again. So go ahead, give this recipe a try and turn any night into a taco celebration your whole family will love!
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Ground Beef Taco Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Ground Beef Taco Skillet is a flavorful, one-pan Mexican-inspired dish featuring seasoned ground beef, sautéed veggies, tortilla strips, and melted cheddar cheese, all simmered together for a comforting and easy meal perfect for busy weeknights.
Ingredients
Meat and Oils
- 1 pound 85/15 ground beef
- 1 tablespoon avocado oil
Vegetables and Aromatics
- 1 small sweet onion, thinly sliced
- 2 bell peppers, seeded and cut into 2-inch slices
- 3 garlic cloves, finely minced
Liquids and Broth
- ½ cup chicken broth, divided
- 1 (16-ounce) jar salsa
Dry Spices
- 1 tablespoon cumin
- 2 teaspoons paprika
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
Canned Goods
- 1 (15.25-ounce) can corn, drained
- 1 (15.5-ounce) can black beans, drained and rinsed
Other
- 6 corn tortillas
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (optional)
- Sour cream (optional)
Instructions
- Slice tortillas: Stack the corn tortillas and cut each in half. Then, arrange the halves with the flat edge facing you and cut width-wise into six even strips. Repeat for all tortillas and set aside.
- Cook meat: Heat a large skillet over medium heat. Add the ground beef and cook it for 7-8 minutes, breaking it apart frequently, until browned and no longer pink. Transfer cooked beef to a clean plate and set aside.
- Cook veggies: Wipe out the skillet and add the avocado oil. Heat until shimmering over medium heat, then add the sliced onion and bell peppers. Cook for 4-5 minutes, stirring occasionally until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. Pour in ¼ cup chicken broth and scrape the skillet bottom to loosen any browned bits.
- Bring it all together: In a small bowl, whisk cumin, paprika, chili powder, cayenne pepper if using, salt, and black pepper. Add this seasoning mix back to the skillet along with the cooked ground beef, salsa, drained corn, and rinsed black beans. Toss everything to combine well.
- Add tortilla strips: Stir in the tortilla strips and the remaining ¼ cup chicken broth, making sure all the strips are coated with the sauce and seasonings.
- Simmer: Cover the skillet and reduce heat to low. Let it cook gently for 12-15 minutes until the tortillas become tender and absorb the flavors. Sprinkle shredded cheddar cheese on top, cover again, and cook for another 1-2 minutes until the cheese melts.
- Serve: Garnish with fresh chopped cilantro and a dollop of sour cream if desired. Serve warm and enjoy your hearty taco skillet meal!
Notes
- Feel free to swap corn tortillas for flour tortillas if preferred.
- Adjust cayenne pepper to control the level of heat or omit for a milder dish.
- For a vegetarian version, substitute ground beef with seasoned cooked lentils or plant-based meat alternatives.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- This dish pairs wonderfully with a fresh green salad or guacamole on the side.
