Taco Skillet Recipe

5 from 3 votes

Taco Skillet Recipe delivers big flavor fast—ground meat, beans, and corn topped just how you like it. Grab some chips and dig in!

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: American, Mexican

Keyword: taco skillet recipe, turkey taco skillet

Servings: servings

Author: Chelsea Lords

Cost: $12.71

Equipment

Large skillet

Ingredients

1 tablespoon olive oil
1 cup finely diced yellow onion 1 small onion
2 teaspoons minced garlic 2 cloves
1 batch taco seasoning or 1 packet; see note 1
1 pound lean ground beef or turkey (93/7)
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (4-ounce) can mild diced green chiles drained, optional
1 (15-ounce) can black beans drained and rinsed
1 cup frozen corn
1-1/2 cups freshly shredded sharp Cheddar cheese
1/2 cup thinly sliced green onions optional
3 tablespoons finely chopped cilantro optional
Chips for serving, see note 2
Toppings as desired see note 3

US - Metric

Instructions

Heat oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–5 minutes, until soft. Stir in garlic and cook for 20–30 seconds.
Push onions to the sides of the skillet. Add ground meat to the center. Let sear then break it up with a wooden spoon and cook for 5–8 minutes until no longer pink, but not all the way cooked through. Drain excess liquid if needed.
Stir in taco seasoning. Cook until the meat is fully browned. Add the undrained fire-roasted tomatoes and scrape the bottom of the pan. Simmer for 2–3 minutes until most of the liquid is absorbed.
Add frozen corn, black beans, and drained green chiles. Stir to warm through.
Reduce heat to low. Add the shredded cheese a handful at a time, stirring between each addition until melted and fully incorporated.
Remove from heat. Sprinkle with green onions and cilantro if using. Taste and adjust seasonings. Serve immediately with chips or your favorite toppings (see note 3).

Video

Notes

Note 1: Use 1 tablespoon chili powder, 1-1/2 teaspoons beef bouillon powder, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon salt, and ½ teaspoon pepper. If using a packet, taste and adjust salt and pepper as needed. Add beef bouillon if you feel the flavor is lacking from the packet.

Note 2 – Serving Ideas:

Chips & Dip: Serve as a dip with tortilla chips.
Lettuce or Tortilla Wraps: Spoon the mixture into lettuce leaves or warm tortillas and top with your favorite taco toppings.
Burrito Bowl: Serve over cilantro-lime or cauliflower rice with toppings like avocado, sour cream, and lime.
Salad: Add to chopped romaine, top with your favorite fixings, and drizzle with a cilantro dressing. Crumble chips on top for crunch.

Note 3 – Topping Ideas: Try sour cream, avocado, guacamole, lime juice, pico de gallo, chopped tomatoes, or jalapeños.

Storage: Store leftovers (without toppings) in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.

Nutrition