Easy Weeknight Taco Skillet
Discover the joy of effortless weeknight cooking with our Easy Weeknight Taco Skillet recipe! This one-pan wonder is not only simple and quick to prepare, but it’s also brimming with flavor, ensuring a delightful dinner with minimal cleanup.
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If you’re like me and always on the hunt for quick and easy dinner ideas for busy weeknights, this taco skillet—which is both simple to make and delicious—will fit right into your dinner rotation.
It’s the perfect solution for those evenings when you’re pressed for time but still want to serve a satisfying meal packed with flavor.
Plus, it’s all made in one pan, which means minimal cleanup.
Why You’ll Love This Taco Skillet Recipe
There are so many reasons to fall in love with this taco skillet.
First, it’s incredibly easy to make, with minimal prep and cooking time.
Plus, it’s a versatile dish that can be adjusted to suit your taste or whatever you have in your pantry.
It’s a great way to sneak some veggies into your family’s diet.And the best part? It’s all cooked in one pan, which means less cleanup!
Serving Suggestions
This versatile Taco Skillet can be enjoyed a variety of ways, such as
- Served on a fluffy white or brown rice bed to soak up all the delicious flavors,
- Wrapped in soft flour or corn tortillas for a fun, hands-on meal,
- Used as a hearty dip with a big bowl of crunchy tortilla chips,
- Tossed with chopped lettuce, fresh tomatoes, and a dollop of sour cream for a taco-style salad,
- Stuffed into halved bell peppers and bake until the peppers are tender for a nutritious twist, or
- For a healthier base, served over cooked quinoa, which adds a wonderful texture and is excellent for those seeking a gluten-free option.
What You’ll Need to Make the Taco Skillet
- 1 lb ground beef
- 1 tbsp olive oil
- ½ onion, chopped
- 2 bell peppers, chopped (feel free to mix colors)
- 1 packet taco seasoning mix
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 cup frozen corn
- 1 can black beans, drained and rinsed
- 1.5 cups Mexican blend shredded cheese
How to Make the Taco Skillet
Begin by heating the olive oil in a large skillet over medium-high heat. Add the chopped onions and bell peppers, sautéing until the onions are soft and translucent.
Next, add the ground beef to the skillet. Break it up with a spoon and cook until it’s no longer pink. Drain any excess grease.
Now, sprinkle the taco seasoning over the cooked beef and veggies. Stir in the fire-roasted tomatoes, corn, and black beans. Let the mixture simmer for about 5 minutes to blend the flavors together.
Finally, sprinkle the shredded cheese over the mixture. Cover the pan for a few minutes, just until the cheese is melted.
Tips and Suggestions
- Feel free to throw in other vegetables like zucchini or spinach for an extra dose of greens.
- If you enjoy a little heat, add some chopped jalapeños or a dash of chili flakes while cooking.
- While Mexican blend cheese is recommended for its perfect melt, don’t hesitate to try others like cheddar or Monterey Jack.
- This recipe reheats wonderfully, so don’t be shy about making a large batch to have handy for lunches or another dinner during the week.
This Taco Skillet is sure to become a favorite in your home, just as it has in mine. It’s quick, easy, and full of flavors, turning your weeknight dinner into a stress-free feast.
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Easy Dinner Recipes
Easy Weeknight Taco Skillet
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- ½ onion chopped
- 2 bell peppers chopped (feel free to mix colors)
- 1 packet taco seasoning mix
- 1 can 14.5 oz fire-roasted tomatoes
- 1 cup frozen corn
- 1 can black beans drained and rinsed
- 1.5 cups Mexican blend shredded cheese
Instructions
- Begin by heating the olive oil in a large skillet over medium-high heat. Add the chopped onions and bell peppers, sautéing until the onions are soft and translucent.
- Next, add the ground beef to the skillet. Break it up with a spoon and cook until it’s no longer pink. Drain any excess grease.
- Now, sprinkle the taco seasoning over the cooked beef and veggies. Stir in the fire-roasted tomatoes, corn, and black beans. Let the mixture simmer for about 5 minutes to blend the flavors together.
- Finally, sprinkle the shredded cheese over the mixture. Cover the pan for a few minutes, just until the cheese is melted.
Notes
- Feel free to throw in other vegetables like zucchini or spinach for an extra dose of greens.
- If you enjoy a little heat, add some chopped jalapeños or a dash of chili flakes while cooking.
- While Mexican blend cheese is recommended for its perfect melt, don’t hesitate to try others like cheddar or Monterey Jack.
- This recipe reheats wonderfully, so don’t be shy about making a large batch to have handy for lunches or another dinner during the week.
