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
Scale
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.
