One-Pan Ground Beef Taco Skillet
Craving a meal that’s both quick to prepare and bursting with flavor? This One-Pan Ground Beef Taco Skillet combines savory ground beef with fresh vegetables, zesty spices, and all your favorite taco toppings, all in a single pan for an easy weeknight dinner with minimal cleanup.
Ingredients
- 1 lb ground beef (85% lean for best flavor)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 packet taco seasoning (or homemade taco seasoning)
- 1 cup salsa (your favorite kind)
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Optional toppings: sour cream, avocado, chopped cilantro, lime wedges
Kitchen Equipment
- Large skillet
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
Instructions
- Brown the ground beef: Heat a splash of oil in a large skillet over medium-high heat, add the ground beef, and cook, stirring occasionally, for about 5-7 minutes until browned, draining excess fat if necessary.
- Sauté the vegetables: Add the diced onion and bell pepper to the skillet and sauté for 3-4 minutes until softened, then stir in the minced garlic and cook for an additional minute until fragrant.
- Add beans and corn: Stir in the black beans and corn until well combined, seasoning with salt and pepper to taste.
- Spice it up: Sprinkle the taco seasoning over the mixture, pour in the salsa, stir well, and bring to a simmer, cooking for about 5 minutes to let the flavors meld.
- Add cheese: Sprinkle the shredded cheddar cheese evenly over the top, cover the pan, and cook for 2-3 minutes more until the cheese is melted and bubbly.
Cook’s Notes
Use pre-chopped or frozen diced onions and bell peppers to save prep time, and for extra heat, stir in chopped jalapeños or a pinch of cayenne pepper while cooking. Serve straight from the skillet for the best presentation and minimal dishes.
Ingredient Swaps
Swap the ground beef for ground turkey, chicken, or a meat-free option like lentils or crumbled tofu for a vegetarian version. You can also experiment with different cheeses, such as pepper jack for extra spice or mozzarella for a milder flavor.
Serving Suggestions
Serve this taco skillet straight from the pan, topped with sour cream, sliced avocado, and fresh cilantro, alongside tortilla chips or over a bed of rice for a heartier meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop over medium-low heat or in the microwave until warmed through, adding a splash of water or salsa if it seems dry.
Common Questions
Can I make this dish ahead of time?
Yes, you can cook the entire skillet ahead and simply reheat it before serving, making it a great option for meal prep or busy weeknights.
Is this recipe gluten-free?
It can be, as long as you use a certified gluten-free taco seasoning and check that your salsa and canned beans don’t contain hidden gluten additives.
Can I freeze the leftovers?
Yes, this taco skillet freezes well for up to 2-3 months; just cool it completely before transferring to a freezer-safe container and thaw overnight in the fridge before reheating.