One Pan Beef Taco Skillet
This One Pan Beef Taco Skillet combines seasoned ground beef, vegetables, beans, rice, and cheese in a single skillet for a complete meal ready in 30 minutes. With all the flavors of tacos but none of the assembly, this easy weeknight dinner creates a crowd-pleasing Mexican-inspired dish that's customizable with various toppings and perfect for busy families.
Ingredients
- 1 pound ground beef 85% lean works well here
- 1 medium onion diced
- 1 bell pepper diced (any color, but red adds nice brightness)
- 2 cloves garlic minced
- 1 tablespoon olive oil if needed, depending on your beef's fat content
- 2 tablespoons taco seasoning store-bought packet or homemade
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz diced tomatoes, undrained
- 1 can 4 oz diced green chiles
- 1 cup uncooked instant rice
- 1 cup beef broth or water
- 1 cup frozen corn
- 1 1/2 cups shredded Mexican-blend cheese divided
- Salt and pepper to taste
For Topping
- Diced avocado
- Chopped fresh cilantro
- Sliced green onions
- Sour cream or Greek yogurt
- Lime wedges
- Jalapeño slices
- Crushed tortilla chips
Instructions
- Heat your skillet. Place a large skillet over medium-high heat. If you're using leaner ground beef, add a tablespoon of olive oil. If using 85% lean, you can often skip the oil as the beef will release enough fat.
- Brown the beef. Add ground beef to the hot skillet, breaking it up with a wooden spoon. Cook for about 5-7 minutes until no longer pink.
- Add the aromatics. Toss in the diced onion and bell pepper, stirring to combine with the beef. Cook for 3-4 minutes until the vegetables start to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
- Season like you mean it. Sprinkle the taco seasoning over the meat mixture and stir well to evenly coat everything. If using homemade seasoning without fillers, add 2-3 tablespoons of water to help distribute the spices.
- Build the base. Add the drained black beans, undrained diced tomatoes, and green chiles to the skillet. Stir to combine everything.
- Add the rice and liquid. Sprinkle the uncooked instant rice evenly over the mixture, then pour in the beef broth or water. Give it a gentle stir to ensure the rice is submerged in liquid.
- Let it simmer. Bring the mixture to a simmer, then reduce heat to medium-low. Cover and cook for about 10 minutes, or until the rice is nearly tender.
- Add the corn and cheese. Stir in the frozen corn and 1 cup of the shredded cheese. Cook uncovered for another 5 minutes until the corn is heated through and the cheese is melted.
- Final cheese layer. Sprinkle the remaining 1/2 cup of cheese over the top and cover the skillet just long enough for it to melt, about 1-2 minutes.
- Garnish and serve. Remove from heat and top with your choice of garnishes: avocado, cilantro, green onions, sour cream, lime wedges, jalapeños, or crushed tortilla chips. Serve directly from the skillet for fewer dishes!
Notes
- Rice tip: If you don't have instant rice, you can use regular long-grain rice, but you'll need to add about 1/4 cup more liquid and increase the cooking time by about 10 minutes.
- For a spicier version, add a diced jalapeño with the bell pepper or use pepper jack cheese instead of the Mexican blend.
- Cast iron magic: If using a cast iron skillet, you can run it under the broiler for 1-2 minutes after adding the final cheese layer to get a beautiful bubbly, slightly crispy top.
- To make this more carb-conscious, you can substitute cauliflower rice for the regular rice. Add it during the last 5 minutes of cooking instead of with the liquid.
- Meat alternatives: Ground turkey or chicken works great as a substitute for beef. Just add an extra tablespoon of oil when browning as they contain less fat.
- This dish keeps well in the refrigerator for 3-4 days and reheats beautifully in the microwave.
- Freezer friendly: You can freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.