Description
This Beef Taco Skillet recipe offers a quick, hearty, and flavorful one-pan meal that combines ground beef with black beans, corn, and diced tomatoes with green chilies. Perfect for busy weeknights, it comes together easily on the stovetop and is topped with melted cheddar cheese and fresh cilantro for a comforting Mexican-inspired dinner.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (1-ounce) packet taco seasoning (or 2 tablespoons homemade)
- 1/2 cup water
- 1 tablespoon olive oil (if needed)
Vegetables and Beans
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
Toppings
- 1 cup shredded cheddar cheese
- Chopped fresh cilantro
- Sour cream (optional)
- Avocado (optional)
- Tortilla chips (optional)
Instructions
- Cook the onions: In a large skillet over medium heat, add olive oil if needed and cook diced onion until softened, about 3–4 minutes. Add minced garlic and cook for an additional 30 seconds to release its aroma.
- Brown the ground beef: Add ground beef to the skillet. Cook thoroughly, breaking it up with a spatula, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary to reduce greasiness.
- Add seasoning and simmer: Stir in taco seasoning and 1/2 cup water. Let the mixture simmer for 2–3 minutes until it thickens slightly, allowing the flavors to meld.
- Add beans, corn, and tomatoes: Incorporate black beans, corn, and diced tomatoes with green chilies into the skillet. Stir everything to combine well and let it simmer for another 5 minutes to heat through evenly.
- Top with cheese: Sprinkle shredded cheddar cheese evenly over the skillet’s surface. Cover with a lid and let it sit for 2–3 minutes until the cheese melts beautifully.
- Garnish and serve: Serve the skillet hot, garnished with chopped cilantro and your choice of optional toppings such as sour cream, avocado, or tortilla chips for added flavor and texture.
Notes
- This recipe is great for quick weeknight meals and can be complemented with rice, wrapped in tortillas, or served as a topping for nachos.
- For extra heat, add chopped jalapeños or use spicy taco seasoning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
