Taco Skillet
Think seasoned ground beef, hearty black beans, sweet corn, vibrant bell peppers, a rich tomato-salsa base, and a blanket of melted cheese -- all cooked together in about 30 minutes flat.
Equipment
- 12-inch cast iron skillet or large non-stick skillet with lid
- Wooden spoon or heat-resistant silicone spatula
- Sharp chef's knife
- Cutting board
- Can opener
- Measuring spoons
- Colander or strainer - for rinsing beans
- Cheese grater - optional, if shredding your own cheese
- Ladle or large serving spoon
Ingredients
- 1 lb ground beef - 450g, 85/15 lean-to-fat ratio recommended
- 1 tablespoon olive oil
- 1 medium yellow onion - diced
- 1 red bell pepper - diced
- 3 cloves garlic - minced
For the Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt - plus more to taste
- 1/4 teaspoon black pepper
- 1 can (15 oz / 425g) black beans - drained and rinsed
- 1 can (15 oz / 425g) diced tomatoes - undrained
- 1 cup chunky salsa - 240ml, medium heat recommended
- 1 cup frozen or canned corn - 160g, drained
- 1 1/2 cups shredded Mexican cheese blend - 170g, divided
For Garnish (Optional)
- 2 tablespoons fresh cilantro - chopped
- 2 green onions - sliced
- sour cream - optional topping
- sliced jalapeños - optional topping
- diced avocado - optional topping
- hot sauce - optional topping
- extra salsa - optional topping
Instructions
- Prep all ingredients: dice onion and bell pepper, mince garlic, drain and rinse beans, drain corn, and mix spices in a small bowl.
- Heat a 12-inch cast iron or large skillet over medium-high heat for 1-2 minutes. Add olive oil and swirl to coat.
- Add onion and cook for 2-3 minutes until translucent. Add bell pepper and cook 1-2 minutes until softening. Add garlic and cook 30-45 seconds until fragrant.
- Push vegetables to the side, add ground beef, and break apart with a spoon. Cook for 6-8 minutes until fully browned. Drain excess grease if needed.
- Add the pre-mixed spice blend over the browned meat and vegetables. Stir thoroughly and cook for 1 minute, stirring constantly, to bloom the spices.
- Pour in diced tomatoes with their liquid, black beans, salsa, and corn. Stir everything together, scraping up any browned bits from the bottom of the pan.
- Reduce heat to medium-low, cover, and simmer for 8-10 minutes until the mixture thickens to a saucy consistency. Taste and adjust seasoning.
- Stir 1 cup of shredded cheese into the filling until melted and creamy. Sprinkle remaining 1/2 cup cheese over the top, cover, and let melt for 2-3 minutes.
- Remove from heat, garnish with fresh cilantro and sliced green onions, and serve directly from the skillet with your favorite toppings.
Notes
- Use 85/15 ground beef: This fat ratio gives you plenty of flavor without making the dish greasy.
- Bloom your spices: Adding the spice blend directly to the hot beef before any liquid is the single most effective way to deepen the flavor.
- Don't skip draining the grease: Too much fat left in the pan will make the sauce greasy and can dull the flavors.
- Shred your own cheese when possible: Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
- Make it spicier: Use hot salsa, add diced jalapeños with the bell pepper, or stir in chipotle peppers in adobo sauce.
- Variations: Swap ground beef for turkey, double up the beans for a vegetarian version, or stir in cooked rice for a heartier meal.
- Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat on the stovetop with a splash of broth, in the microwave, or in a 350°F oven covered with foil.
- Make ahead: This recipe tastes even better the next day once the flavors meld together.
- Serve: Enjoy over rice, in tortillas, over tortilla chips, or simply scooped into bowls on its own.