Beef Taco Skillet: Mexican-Style Easy Dinner Recipe

Make a flavorful beef taco skillet in under 30 minutes. Simple Mexican style dinner with ground beef, spices, peppers, and gooey cheese.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Calories: 450 kcal per serving

This beef taco skillet is a one-pan dinner you can whip up on a busy night. A mix of ground beef, peppers, beans, and cheese makes it a real crowd-pleaser.

You don’t need fancy skills to make it. Just follow the steps and enjoy a tasty Mexican-style meal at home.

• Ready in 25 minutes
• Uses one skillet for easy cleanup
• Full of bold, familiar flavors
• Customizable with your favorite toppings
• Great for beginners

Ingredients

• 1 lb (450 g) ground beef
• 1 tbsp (15 ml) olive oil
• 1 small yellow onion, diced (about 150 g)
• 1 bell pepper, diced (about 150 g)
• 2 garlic cloves, minced (about 6 g)
• 1 cup (240 ml) tomato sauce
• 2 tbsp (30 g) taco seasoning
• 1 cup (240 ml) black beans, drained and rinsed
• 1 cup (240 ml) corn kernels, fresh or frozen
• 1 cup (100 g) shredded cheddar cheese
• 2 green onions, sliced
• ¼ cup (10 g) fresh cilantro, chopped
• Salt and pepper to taste

How to make it

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and bell pepper. Cook for 4–5 minutes until soft.
3. Stir in the minced garlic. Cook for 30 seconds more.
4. Increase heat to medium-high. Add ground beef. Break it up with a spoon. Cook until no pink remains, about 5 minutes.
5. Drain any excess fat if needed. Sprinkle in taco seasoning, then pour in tomato sauce. Stir well.
6. Add the black beans and corn. Cook for 2–3 minutes, stirring, until heated through. Taste and add salt or pepper if needed.
7. Sprinkle shredded cheese evenly over the top. Cover the skillet for 2 minutes or until the cheese melts.
8. Remove from heat. Garnish with green onions and cilantro. Serve hot.

**Tips and common mistakes**
• Don’t skip draining the beef – too much grease makes it soggy.
• Cover the skillet when melting cheese to get it gooey.
• If the skillet is too dry, add a splash of water or broth.
• Stir only when needed; over-stirring can break beans.

**Substitutions**
• Swap ground beef for ground turkey or chicken.
• Use store-bought taco seasoning or make your own mix.
• Try pepper jack or Monterey Jack cheese for extra spice.
• Skip beans to keep it low-carb.

**Storage instructions**
Cool leftovers to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or in the microwave until hot.

**FAQ**
Q: Can I make this gluten-free?
A: Yes. Ensure your taco seasoning and tomato sauce are labeled gluten-free.

Q: How can I make it spicier?
A: Add chopped jalapeños or a pinch of chili powder.

Q: Is this freezer-friendly?
A: Yes. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.

Q: Can I add more veggies?
A: Sure! Zucchini, mushrooms, or diced carrots work well.

**If you enjoy this recipe, you may also like:**
Easy Chicken Enchiladas, Mexican Rice, Shrimp Tacos with Lime and Cilantro