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–+ servings
a skillet full of tacos with cheese and black beans.
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Taco Skillet Recipe

Seasoned beef, black beans, lots of cheese, and all of your favorite taco ingredients meld together deliciously in this easy skillet recipe.
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Servings: 4
Author: Laurel Perry

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
    a skillet filled with ground beef and onions.
  • 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
    a skillet filled with ground beef and vegetables.
  • 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
    a skillet filled with cheesy mexican rice.

Notes

  •  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.
Storage: Store this taco skillet in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 576kcal | Carbohydrates: 32g | Protein: 45g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 2027mg | Potassium: 1167mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2428IU | Vitamin C: 64mg | Calcium: 516mg | Iron: 7mg