Taco Skillet Recipe

If you’re anything like me, you know the joy of a good taco night. But let’s be honest—sometimes assembling all those little taco fillings and toppings just isn’t in the cards. That’s where this taco skillet comes in: a one-pan wonder that gives you all the flavors of a classic taco without all the fuss. It’s hearty, filling, and packed with flavor. Plus, it all comes together in a single skillet, which means fewer dishes to wash (can I get a hallelujah?).

I still remember the first time I made this skillet for a weeknight dinner. The smell of onions and garlic sautéing with taco seasoning filled the kitchen, and my family kept drifting in asking, “What smells so good?” When I finally set the skillet on the table, it disappeared within minutes. Now, this is my go-to recipe for busy evenings or whenever I need to whip up something comforting without a lot of prep.

Let’s dive in to make this easy, satisfying meal that’s sure to become a staple in your kitchen too.

Taco Skillet Recipe

A little history: how tacos inspired a skillet

The beauty of tacos is their adaptability. Originating from Mexican cuisine, tacos have always been a vessel for creativity. Traditionally, they consist of a soft or crispy tortilla filled with meat, beans, cheese, and a variety of toppings, but in this skillet version, we take those classic elements—spiced meat, rice, beans, and cheese—and bring them together in a way that’s even easier to serve. This taco skillet is basically a deconstructed taco casserole with a few pantry staples and fresh veggies thrown in. It’s like taco night meets comfort food, and the best part is that you don’t even need tortillas to enjoy it.

Key ingredients: flavor-packed basics

Let’s break down the ingredients that make this taco skillet a delicious weeknight favorite:

  • Lean ground beef: This is the main protein source, bringing richness and heartiness. If you’re looking for a lighter option, ground turkey or chicken works just as well.
  • Onion and red bell pepper: These add a touch of sweetness and extra depth to the skillet. Red bell peppers are slightly sweeter than green, but feel free to use whatever you have on hand.
  • Garlic: Fresh minced garlic adds a robust flavor that ties everything together.
  • Taco seasoning: The spice blend here is essential for that classic taco flavor. You can use store-bought or homemade. (If you’re making your own, a mix of chili powder, cumin, paprika, and oregano works wonders!)
  • Long-grain white rice: This acts as a hearty base, soaking up all the flavors from the beef and spices. You could also use brown rice for a nuttier flavor, though it’ll need extra cooking time.
  • Black beans: For added protein and fiber. If you’re not a fan of black beans, kidney beans or pinto beans work great too.
  • Salsa: Adds a tangy kick with tomatoes, onions, and peppers in one swoop. Opt for mild or spicy, depending on your heat preference.
  • Frozen corn: Adds a hint of sweetness and crunch, balancing the savory notes of the beef and rice.
  • Mexican blend cheese: A melting cheese mix of cheddar, Monterey Jack, and sometimes asadero or queso blanco. It’s the crowning glory, making the skillet creamy and irresistible.
Taco Skillet Recipe

Kitchen gear you’ll need (and some swaps)

For this recipe, you really just need one large skillet with a lid, which is a lifesaver on a busy night. Here’s why:

  • Large skillet: A 12-inch skillet is ideal for this recipe, as it gives enough space for everything to cook evenly. If you don’t have a skillet with a lid, use a large sauté pan or a Dutch oven and cover it with foil while simmering.
  • Wooden spoon or spatula: Essential for breaking up the ground beef and stirring everything together.
  • Sharp knife and cutting board: For dicing the onion, pepper, and garlic. Having a good knife can really make the prep work fly by.

And that’s it! Minimal tools mean minimal clean-up, which is always a plus.

Step-by-step: how to make a taco skillet dinner

Let’s walk through this recipe together. Don’t worry; I’ve got a few tips and tricks to make it even easier.

  1. Cook the beef: Start by heating the olive oil in your skillet over medium-high heat. Once hot, add the ground beef and break it up with your spoon as it cooks. You’ll know it’s ready when it’s browned and no longer pink (about 5-7 minutes). Be sure to drain any excess fat if your beef isn’t lean—no one likes a greasy skillet!
  2. Add the veggies: Toss in your diced onion, bell pepper, and garlic. Sauté these for 3-5 minutes until they’ve softened up a bit. You’ll start to smell that wonderful aroma as the onions and garlic cook down. Keep stirring so nothing sticks to the bottom.
  3. Season it up: Sprinkle the taco seasoning over the meat and veggies, and give it all a good stir. This step is where the flavors really start to come together.
  4. Add the rice, beans, salsa, and broth: Pour in the uncooked rice, black beans, salsa, and chicken broth. Stir everything well to make sure the rice is fully submerged and nothing’s sticking to the skillet. Bring the mixture to a gentle boil, then reduce the heat to low.
  5. Simmer and let the magic happen: Cover the skillet and let it simmer for about 20 minutes. This is when the rice will cook, soaking up all those amazing flavors. Make sure to give it a stir occasionally to prevent the rice from sticking. (A little patience here goes a long way!)
  6. Add corn and cheese: Once the rice is tender and most of the liquid has been absorbed, stir in the frozen corn. Then sprinkle the cheese on top, cover, and let it melt for a few minutes off the heat. That gooey, melty cheese layer is what makes this dish feel like comfort food at its best.
  7. Serve and enjoy: Spoon the taco skillet into bowls or plates, and garnish with your favorite toppings. I love adding a dollop of sour cream, some chopped cilantro, and crunchy tortilla chips for a little texture.
Taco Skillet Recipe

Variations to make it your own

One of the best things about this recipe is how adaptable it is. Here are some fun twists:

  • Make it vegetarian: Swap the ground beef for more black beans or a mix of black beans and kidney beans. Use vegetable broth instead of chicken broth for a fully plant-based meal.
  • Try different grains: While white rice is classic, try it with brown rice (you’ll need an extra 10 minutes of cooking time) or even quinoa for a protein boost.
  • Go low-carb: Skip the rice and use cauliflower rice instead. It cooks faster, so you might need a bit less broth.
  • Spice it up: If you love heat, add a diced jalapeño along with the onion and bell pepper, or use a spicier salsa. A dash of hot sauce at the end is never a bad idea either.
  • Add extra veggies: Feel free to toss in extras like zucchini, diced tomatoes, or spinach. It’s a great way to use up whatever you have in the fridge.

Serving suggestions: make it a fiesta!

This taco skillet is hearty enough on its own, but if you want to make it a full spread, serve it with a side of tortilla chips, guacamole, and maybe a simple green salad. To keep things festive, you can serve it in individual bowls and let everyone add their own toppings. For a pop of color, sprinkle some diced red onion or sliced radishes on top—simple touches that make it look extra special.

Perfect drink pairings

For adults, a crisp, cold beer (like a Mexican lager or pale ale) pairs beautifully with the bold flavors of the taco skillet. Margaritas, either classic lime or with a fruity twist like mango or strawberry, are also a fantastic choice. If you’re looking for a non-alcoholic option, a tall glass of iced tea or a fruity agua fresca (try watermelon or pineapple) is refreshing and light.

Storage and reheating tips

Got leftovers? Lucky you! Store any remaining taco skillet in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to keep it from drying out, then microwave or heat on the stove until warmed through. This dish actually tastes great the next day as the flavors continue to meld together.

For longer storage, you can freeze portions in airtight containers for up to 2 months. Just thaw in the fridge overnight before reheating.

Scaling the recipe

If you’re cooking for a crowd, simply double the recipe—just make sure your skillet is large enough to handle the extra ingredients. If you’re cooking for one or two, you can halve the recipe, but be mindful of the liquid levels and keep an eye on the rice as it cooks.

Troubleshooting tips

  • Rice isn’t cooking through: If the rice is still a bit hard after 20 minutes, add an extra splash of broth or water and cover again for a few more minutes.
  • Skillet is too dry: Add a bit more broth during simmering if you notice it getting too dry—different brands of rice absorb liquid differently.
  • Too spicy? A dollop of sour cream or some shredded cheese can help cool things down if it’s spicier than expected.

Ready to give it a try?

This taco skillet recipe is a flavor-packed, easy dinner that’s perfect for busy nights. Whether you’re making it for family, friends, or just yourself, it’s a dish that brings people together. Experiment with toppings and variations to make it truly yours, and don’t forget to share the love (and maybe the recipe) with your taco-loving friends. Happy cooking!

Taco Skillet Recipe

Frequently Asked Questions

1. Can I use brown rice instead of white?
Absolutely! Brown rice works well but requires about 10 extra minutes of simmering.

2. What if I don’t have taco seasoning?
No problem! Use a mix of chili powder, cumin, paprika, and oregano for a DIY version.

3. How can I make this dish vegetarian?
Just skip the ground beef and add extra beans or veggies. Use vegetable broth instead of chicken broth.

4. Is there a way to make this dairy-free?
Yes, simply skip the cheese or use a dairy-free cheese alternative. The flavors will still be fantastic!

5. Can I make this in advance?
Yes, this dish reheats well. Just add a little broth when reheating to keep it moist.

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Taco Skillet Recipe

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This one-pan taco skillet is a weeknight hero! All your favorite taco flavors in a hearty, easy-to-make skillet dinner.

  • Total Time: 40 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (1 ounce) packet taco seasoning (or 2 tablespoons homemade taco seasoning)
  • 1 cup uncooked long-grain white rice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup salsa
  • 2 cups low-sodium chicken broth
  • 1 cup frozen corn kernels
  • 1 1⁄2 cups shredded Mexican blend cheese
  • Optional toppings: chopped cilantro, sliced green onions, diced avocado, sour cream, tortilla chips

Instructions

  • Cook the beef: Start by heating the olive oil in your skillet over medium-high heat. Once hot, add the ground beef and break it up with your spoon as it cooks. You’ll know it’s ready when it’s browned and no longer pink (about 5-7 minutes). Be sure to drain any excess fat if your beef isn’t lean—no one likes a greasy skillet!
  • Add the veggies: Toss in your diced onion, bell pepper, and garlic. Sauté these for 3-5 minutes until they’ve softened up a bit. You’ll start to smell that wonderful aroma as the onions and garlic cook down. Keep stirring so nothing sticks to the bottom.
  • Season it up: Sprinkle the taco seasoning over the meat and veggies, and give it all a good stir. This step is where the flavors really start to come together.
  • Add the rice, beans, salsa, and broth: Pour in the uncooked rice, black beans, salsa, and chicken broth. Stir everything well to make sure the rice is fully submerged and nothing’s sticking to the skillet. Bring the mixture to a gentle boil, then reduce the heat to low.
  • Simmer and let the magic happen: Cover the skillet and let it simmer for about 20 minutes. This is when the rice will cook, soaking up all those amazing flavors. Make sure to give it a stir occasionally to prevent the rice from sticking. (A little patience here goes a long way!)
  • Add corn and cheese: Once the rice is tender and most of the liquid has been absorbed, stir in the frozen corn. Then sprinkle the cheese on top, cover, and let it melt for a few minutes off the heat. That gooey, melty cheese layer is what makes this dish feel like comfort food at its best.
  • Serve and enjoy: Spoon the taco skillet into bowls or plates, and garnish with your favorite toppings. I love adding a dollop of sour cream, some chopped cilantro, and crunchy tortilla chips for a little texture.

Notes

Serving suggestions: make it a fiesta!

This taco skillet is hearty enough on its own, but if you want to make it a full spread, serve it with a side of tortilla chips, guacamole, and maybe a simple green salad. To keep things festive, you can serve it in individual bowls and let everyone add their own toppings. For a pop of color, sprinkle some diced red onion or sliced radishes on top—simple touches that make it look extra special.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner

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