This easy, cheesy, beefy taco skillet recipe is the easy weeknight dinner I’ve been craving! Just like my favorite tacos, this Mexican skillet dinner is loaded with ground beef, black beans, salsa, and plenty of cheese. Best of all, I can whip up this meal in just 30 minutes! This is my favorite recipe for when I’m craving tacos but don’t have any tortillas on hand. Plus, it all comes together in one skillet, so I have way fewer dishes to clean at the end of the night.
Tacos are my love language, so imagine my surprise when I went to make my favorite beef tacos one night and discovered we didn’t have any tortillas! After my initial shock wore off, I rolled up my chef sleeves and made. it. work. And the rest is history. This easy taco skillet is in regular rotation at my house!
What’s in This Taco Skillet Recipe?
- Beef: Lean ground beef creates the perfect (never greasy!) skillet.
- Onion + Garlic: Create a sweet and earthy base of flavor.
- Bell Pepper: Adds an earthy and fresh flavor and a crunchy texture.
- Spices: Taco seasoning, ground cumin, and kosher salt enhance the overall flavor of the dish.
- Salsa: Adds a pop of freshness, acidity, and moisture.
- Beans: Canned black beans add richness and creaminess.
- Cheese: We like a mixture of cheddar and Monterey Jack cheese.
Tips for Success
- Using an oven-safe cast iron or stainless steel skillet makes this recipe so easy to take from stovetop to oven to table!
- This recipe is easy to adapt to any dietary preference. Swap the beef for ground turkey, chicken, or pork instead of beef. You can also omit the meat altogether and add more beans and veggies for an easy meatless meal.
- Try stirring in some salsa verde for a slightly different flavor!
How to Store and Reheat
Store any leftovers from your taco skillet in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop set over medium-low, or in the microwave in 30-second increments until warmed through.
Freeze this cheesy taco skillet in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This tasty taco skillet is delicious served over cilantro lime rice, tater tots, or Mexican macaroni and cheese. And don’t forget a big pot of our favorite queso dip, and fresh tortilla chips for dipping!
Taco Skillet Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1 pound lean ground beef
- ½ yellow onion chopped
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 1 tablespoon taco seasoning
- 1 tablespoon ground cumin
- ¾ teaspoon kosher salt
- 15 ounces salsa (1 jar)
- 15 ounces black beans drained and rinsed (1 can)
- 1 cup freshly shredded cheddar cheese divided
- 1 cup freshly shredded Monterey jack cheese divided
- 2 tablespoons chopped fresh cilantro optional
- 1 jalapeno pepper sliced; optional
Instructions
- Cook the ground beef and onion in a skillet over medium-high heat breaking apart the meat with a spoon until the beef is cooked through.1 pound lean ground beef, ½ yellow onion
- Add in the bell pepper and cook until it begins to soften, 1-2 minutes. Add in the garlic, taco seasoning, cumin, and salt and cook until fragrant, about 1 minute.1 red bell pepper, 2 cloves garlic, 1 tablespoon taco seasoning, 1 tablespoon ground cumin, ¾ teaspoon kosher salt
- Stir in the salsa, black beans, and half of the cheese. Sprinkle the remaining cheese over the top. Lower the heat to medium, cover, and cook until the cheese has melted, about 2 minutes. Garnish with chopped parsley and sliced jalapeno pepper (if desired) and serve.15 ounces salsa, 15 ounces black beans, 1 cup freshly shredded cheddar cheese, 1 cup freshly shredded Monterey jack cheese, 2 tablespoons chopped fresh cilantro, 1 jalapeno pepper
Becky’s Tips
- You can use 2 cups of Mexican cheese blend in place of the cheddar and Monterey jack cheeses.
- You can use a 15-ounce can of diced tomatoes in place of the salsa if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Taco Skillet Step by Step
Cook the Beef: Cook 1 pound of lean ground beef and ½ of a chopped yellow onion in a skillet over medium-high heat, breaking apart the meat with a spoon until the beef is cooked through.
Season the Beef: Add in 1 diced red bell pepper and cook until it begins to soften, 1-2 minutes. Add in 2 minced cloves of garlic, 1 tablespoon of taco seasoning, 1 tablespoon of ground cumin, and ¾ teaspoon of kosher salt, and cook until fragrant, about 1 minute.
Add the Cheese: Stir in 15 ounces (1 jar) of salsa, 15 ounces (1 can) of drained and rinsed black beans, and ½ cup each of the cheddar and Monterey jack cheeses. Sprinkle the remaining cup of cheese over the top. Lower the heat to medium, cover, and cook until the cheese has melted, about 2 minutes. Garnish with 2 tablespoons of chopped fresh parsley and 1 sliced jalapeno pepper (if desired) and serve.
