Taco Skillet
This flavorful Taco Skillet has all of the things that you love about tacos in an easy to make skillet meal! Packed with ground beef, rice, bell peppers, black beans, diced tomatoes and cheese, it's sure to become a new family favorite!
Servings: 8 People
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 yellow onion, minced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons taco seasoning
- 1 ½ cups cooked rice
- 15 ounces fire roasted diced tomatoes and chiles
- 15 ounces black beans, drained and rinsed
- 1 ½ cups mexican four cheese blend, shredded
Toppings
- chopped cilantro
- lime wedges
- sliced avocado
- sour cream
Instructions
- Add the oil to a large skillet and heat over medium-high heat. Add in the ground beef, onion, red bell pepper, and green bell pepper. Sauté everything together until the beef is evenly browned and the vegetables are tender.
- Add the garlic and taco seasoning then sauté for 1 minute.
- Add tomatoes, and black beans then stir to combine.
- Stir in the cooked rice and sauté everything together for another 5-8 minutes.
- Remove the skillet from heat, spread the cheese across the top of the skillet and cover until the cheese has melted.
- Top the taco skillet mixture with the toppings and enjoy!
Notes
Store leftovers in the fridge in an airtight container for up to 3 days.
This taco skillet is meant to be enjoyed any way you prefer, 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!
Nutrition
Calories: 370kcal | Carbohydrates: 27g | Protein: 21g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 300mg | Potassium: 451mg | Fiber: 6g | Sugar: 3g | Vitamin A: 934IU | Vitamin C: 33mg | Calcium: 189mg | Iron: 3mg
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