Beef Taco Skillet Meal
A hearty one-pan taco skillet with ground beef, beans, corn, tortillas, and melted cheese baked to perfection. Easy, flavorful, and great for busy weeknight dinners or family meals.
Equipment
- 1 cast-iron skillet or oven-safe heavy pan
Ingredients
- 1 tablespoon avocado oil or other cooking oil
- 1 pound ground beef or ground turkey
- 1 red bell pepper diced
- 1 orange or other color bell pepper, diced
- 2 to 3 tablespoons taco seasoning
- 1 can 14 to 15 ounces pinto or black beans, drained and rinsed
- 1/2 cup corn fresh or frozen
- 1/3 cup taco sauce or enchilada sauce
- A few corn tortillas torn or cut into pieces
- 1 to 1 1/4 cups shredded Mexican-style cheese
- Salt and freshly ground black pepper to taste
Instructions
- Preheat a cast-iron skillet over medium heat and add the oil.
- Add ground beef or turkey to the skillet and cook until browned and mostly cooked through.
- Add diced bell peppers and sauté for 2 to 3 minutes until slightly softened.
- Stir in taco seasoning, salt, and pepper, coating the meat and peppers evenly.
- Mix in drained beans, corn, and taco sauce, and heat through for 1 to 2 minutes.
- Turn off heat, fold in torn pieces of corn tortillas so some pieces stick out.
- Sprinkle half of the shredded cheese over the mixture and gently stir to distribute.
- Evenly sprinkle remaining cheese on top and bake the skillet in a preheated 425°F oven for about 15 minutes until cheese melts and edges crisp.
- Remove from oven and let rest a few minutes before serving with optional toppings like avocado, cilantro, sour cream, tomatoes, and lime wedges.
Notes
- Substitute ground turkey or plant-based meat for a lighter option.
- Beans and corn add fiber and make it more filling or vegetarian-friendly.
- Adjust spice level by changing taco seasoning or adding extra spices.
- Use flour tortillas if preferred for layering.
- Skip cheese or use vegan cheese for dairy-free version.
- Store leftovers covered in the fridge for up to 3 days.