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Okay, but can we talk about how gorgeous this taco skillet is?! Like, if dinner could be a showoff, this would be it. It’s giving melty, cheesy, golden perfection, and the best part? It all comes together in one pan.
Why Taco Night Just Got Better
- Sneaky Veggie Win: It’s loaded with hidden veggies, but your kids will be too busy loving the flavor to notice (or complain).
- Make It Yours: Use ground beef, turkey, or chicken, then top it however you like. Avocado, sour cream, salsa, jalapeños? Yes, please.
- Built For Busy Nights: No juggling side dishes, no extra prep. Just a well-rounded, satisfying meal that feels like taco night without the usual chaos.
Taco Skillet Ingredients
- Seasoning: The only spice you need is your favorite taco seasoning! Make my homemade taco seasoning for the BEST taste!
- Ground Meat: Any ground meat works great in this recipe! Sometimes I use ground turkey, ground chicken, or ground bison instead of ground beef.
- Cheese: Try using shredded Monterey Jack or Pepper Jack cheese to switch up the flavor. If you have the extra time, shred the cheese from a block for the best flavor and melting.
- Kick Up the Heat: Make it spicy by adding diced jalapeño or drizzle with your favorite hot sauce!
- Toppings: We love the taco skillet mixture topped with fresh cilantro, lime wedges, sliced avocado, and sour cream! But you can top it with any of your favorite taco fixings!
How to Make My Easy Taco Skillet
This taco skillet recipe comes together in a breeze and makes dinner feel effortless. With simple steps and everyday ingredients, you’ll have a hearty, flavorful meal on the table in no time. Let’s get started!
- Sauté: Add olive oil to a large skillet and heat over medium-high heat. Add in the ground beef, diced yellow onion, diced red bell pepper, and diced green bell pepper. Cook until the beef is evenly browned and the vegetables are tender. Add garlic and taco seasoning, then sauté for 1 minute.
- Tomatoes & Beans: Add fire-roasted diced tomatoes with chiles and black beans, then stir to combine.
- Add Rice: Stir in the cooked rice and cook for another 5 minutes.
- Add Cheese and Serve: Remove the skillet from heat, sprinkle the Mexican cheese blend across the top of the skillet, and broil on HIGH until the cheese has melted, 2-3 minutes. Top the taco skillet mixture with cilantro, lime wedges, sliced avocado, and sour cream and enjoy!
How to Serve Taco Skillet
Serving Options: Serve this taco skillet any way you like, I suggest filling taco shells with it, but you can eat it as is, dip some tortilla chips in it, or roll it into a burrito!
How to Store and Reheat Leftovers
If you’re lucky enough to have leftovers, here’s how to keep them fresh
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in the fridge overnight.
- To Reheat: Microwave individual portions or warm in the oven at 350°F. Add a splash of broth if it seems dry.
More Skillet Meals To Try
Skillet meals are my go-to for busy weeknights. There is usually very little prep, and cleanup is a breeze! Try my Queso Chicken Skillet, Unstuffed Pepper Skillet, or this Italian Orzo and Sausage Skillet. Here are a few more ideas!
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Easy Taco Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 diced yellow onion
- 1 diced red bell pepper
- 1 diced green bell pepper
- 2 cloves minced garlic
- 2 tablespoons taco seasoning
- 1 ½ cups cooked rice
- 1 (15-ounce) can fire roasted diced tomatoes and chiles
- 1 (15-ounce) can drained and rinsed black beans
- 1 ½ cups shredded Mexican four cheese blend
Toppings
- chopped cilantro
- lime wedges
- sliced avocado
- sour cream
Instructions
- Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add in 1 pound lean ground beef, 1 diced yellow onion, 1 diced red bell pepper, and 1 diced green bell pepper. Sauté everything together until the beef is evenly browned and the vegetables are tender.
- Add 2 cloves minced garlic and 2 tablespoons taco seasoning, and cook for 1 minute.
- Add 1 (15-ounce) can fire roasted diced tomatoes and chiles and 1 (15-ounce) can drained and rinsed black beans and stir to combine.
- Stir in the 1 ½ cups cooked rice and cook for another 5 minutes.
- Remove the skillet from heat, spread the 1 ½ cups shredded Mexican four cheese blend across the top of the skillet, and broil on HIGH until the cheese has melted, 2-3 minutes.
- Top the taco skillet mixture with chopped cilantro, lime wedges, sliced avocado, and sour creamand enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks Alyssa, Very tasty, I used ground bison in place of ground beef. Do you have any bison recipes? Bill