Taco Skillet

This 6-ingredient, 20-minute Taco Skillet is a busy parent’s best friend! Spicy seasoned ground beef, hearty black beans, and gooey melted cheddar all come together in one skillet of pure deliciousness. Finish it off with a dollop of sour cream, fresh cilantro, and crunchy tortilla chips for a quick, crowd-pleasing meal the whole family will love.

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Why This Recipe Works

I’m all about easy, no-fuss dinners—especially on hectic weekdays (you know the type). And while taco night is always a hit, even that can sometimes feel like too much work. That’s where this one-pan taco skillet comes in!

With taco-seasoned beef, hearty black beans, and melty cheese, this dish is a flavor and texture masterpiece. Plus, broiling the cheese at the end gives it a perfect golden, crispy top that will have everyone asking for seconds!

The best part? You only need 6 ingredients and less than 20 minutes to get this meal on the table with barely any cleanup. It’s also super customizable—switch up the toppings or spice level to fit your mood (or to satisfy any picky eaters!).

Ingredients

• Ground Beef: I use 80/20 ground beef for the perfect balance of savory richness. 90/10 ground beef will work for a leaner option, but 80/20 beef adds a more robust flavor.
• Onion: White or yellow onions provide sweetness and depth as they caramelize, balancing out the spiciness of the taco seasoning.
• Taco Seasoning: The key to that classic taco flavor! Feel free to use store-bought or a homemade blend of spices like cumin, paprika, and chili powder.
• Black Beans: Add a creamy texture and earthy flavor that complements beef well. If you use canned beans, remember to rinse them thoroughly to remove excess sodium.
• Salsa: Provides a tangy, slightly spicy base and adds moisture to the dish. Depending on your heat preference, opt for mild or spicy salsa.
• Cheese: Shredded cheddar cheese brings this taco skillet together with ooey-gooey, melty goodness. Using part of the cheese in the mixture ensures each bite is cheesy, while the broiled top layer adds a crispy, bubbly finish.

Instructions

1. Brown the Beef: Sauté the ground beef in a heavy-bottomed skillet over medium-high heat until it browns. Make sure to break up the meat with a spatula as it cooks!
2. Cook the Onions: Remove the browned beef and set it aside. Add the chopped onions to the same skillet and sauté over medium heat until translucent and fragrant.
3. Season the Meat: Add the ground beef back to the skillet, then add the taco seasoning and stir to coat the meat evenly with the spices.
4. Combine Everything: Pour in the drained black beans and your salsa of choice. Add a cup of shredded cheddar cheese, then combine all the ingredients thoroughly.
5. Broil the Skillet: Sprinkle the remaining cheddar cheese evenly over the mixture. Transfer the skillet to the oven and broil on high for 2-3 minutes until the cheese is bubbly and golden brown. Keep a close eye on the oven to prevent burning the cheese!
6. Assemble: Remove the pan from the oven and garnish with toppings like sour cream, chopped cilantro, and tortilla chips (or any additional toppings you like). Serve your taco skillet immediately!

Substitutions & Variations

• Ground Beef: For a lighter or vegetarian option, swap ground beef for ground turkey, chicken, or plant-based crumbles.
• Black Beans: Pinto beans, kidney beans, or even lentils are delicious here! For a smoother texture, try refried beans.
• Salsa: Experiment with different types of salsa—fire-roasted, green, or even corn and peach salsa for a sweet and spicy twist.
• Cheddar: Replace cheddar with Monterey Jack, pepper jack, or a Mexican cheese blend for a different flavor profile.
• Toppings: Instead of sour cream, try Greek yogurt for a lighter alternative. You can also add avocado, tomatoes, bell peppers, or shredded lettuce for extra freshness!
• Spicy: If you prefer more spice, add sliced jalapeños or a dash of cayenne pepper to the skillet mix. To tone it down, use mild salsa and reduce the taco seasoning.

Storing & Reheating

This taco skillet is great for meal prepping (or saving leftovers for another busy night!). Here’s how to store and reheat it:

• Fridge: Transfer leftovers to an airtight container and store them for 3-4 days.
• Freezer: Let the taco skillet cool completely, then transfer it to a freezer-safe container. It should last about 2-3 months.
• Reheating: Reheat the leftover taco skillet in the microwave in 30-second intervals, stirring in between, until hot. Or, place it on the stovetop again over low heat, stirring occasionally, until warmed through.

Expert Tips

• Use a Cast-Iron Skillet: A heavy-bottomed skillet like cast iron distributes heat evenly and gives the dish a rustic finish. It also makes broiling the cheese easier since all cast iron is oven-safe!
• Brown the Beef Properly: Let the beef sit in the skillet for a minute before stirring to ensure a brown crust develops. This adds a richer, more complex flavor to the skillet.
• Rest Before Serving: After broiling, let the skillet sit on the counter for a few minutes. This helps the cheese set (and prevents anyone from burning the roof of their mouth!).

FAQs

Related Recipes

If you love this taco skillet recipe as much as I do, check out some more easy weeknight dinners that are ready in 30 minutes (or less):

• Korean Beef Bowls
• Creamy Chicken Enchiladas
• One-Pot Hamburger Helper
• Spicy Beef Noodles

If you try this Taco Skillet recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!