Easy Ground Beef Taco Skillet
This taco skillet turns taco night into one pan of seasoned ground beef, black beans, corn, and tomatoes, finished under a layer of melted cheddar. Everything cooks on the stovetop, so there are no shells to warm and only one pan to wash.
Serve it straight from the skillet with tortilla chips, spoon it into tortillas, or pile it over rice. The full ingredient list, times, and steps are in the recipe card below.
Easy Ground Beef Taco Skillet
Equipment
- Large skillet (12-inch) with lid
- Wooden spoon or spatula
- Cutting board
- Knife
Ingredients
- 1 pound ground beef 85/15
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 tablespoons taco seasoning or 1 (1-ounce) packet
- 1 can (14.5 oz) diced tomatoes undrained
- 1 can (15 oz) black beans drained and rinsed
- 1 cup corn kernels frozen, or canned and drained
- ¼ cup water only if needed
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
- Chopped cilantro, sour cream, sliced avocado, and lime wedges for serving (optional)
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart, until browned with no pink remaining and it reaches 160°F (71°C). Drain off the excess fat, leaving about 1 tablespoon in the pan.
- Add the onion and bell pepper and cook for 4–5 minutes, stirring, until softened. Add the garlic and cook for 30 seconds.
- Stir in the taco seasoning, then add the diced tomatoes with their juice, the black beans, and the corn.
- Bring to a simmer and cook for 5–6 minutes, stirring occasionally, until most of the liquid has reduced. If the mixture looks dry, add up to 1/4 cup water. Taste and season with salt and pepper.
- Reduce the heat to low. Sprinkle the cheddar evenly over the top, cover, and cook for 2–3 minutes, until the cheese melts.
- Serve warm with cilantro, sour cream, avocado, and lime wedges if desired.
Notes
Why This Ground Beef Taco Skillet Works
Browning the beef before anything else goes in builds flavor in the pan. The onion and pepper then cook in a little of the rendered fat, which softens them faster and carries the spices through the whole dish.
Canned tomatoes with their juice make a quick sauce that coats the beef and beans. A short simmer thickens it, so the cheese melts on top instead of sinking into a watery base.
Ingredient Notes and Swaps
Ground beef: An 85/15 blend has good flavor without too much grease. Leaner beef works too, but it browns faster and can dry out, so keep the heat at medium-high rather than high.
Taco seasoning: A store-bought packet is the fastest option. A homemade mix of chili powder, cumin, garlic powder, paprika, and a pinch of oregano covers the classic flavor.
Beans and corn: Black beans add fiber and make the skillet more filling. Pinto beans are a direct swap. Frozen corn can go in straight from the bag.
Cheese: Cheddar melts smoothly. A Mexican-style blend or Monterey Jack also works. Shred it from the block if you can, since pre-shredded cheese contains anti-caking agents that slow melting.
Prefer turkey? Our ground turkey tacos use the same seasoning with a leaner protein.
How to Tell When the Taco Skillet Is Ready
The beef should show no pink, and the tomato liquid should reduce until it no longer pools at the edges of the pan. A spoon dragged through the middle should leave a path that slowly fills back in.
Once the cheese is on, cover the skillet and keep the heat low. The lid traps steam, so the cheese melts evenly without scorching the bottom.
What to Serve with a Taco Skillet
Set out toppings so everyone can build their own plate: sour cream, sliced avocado, salsa, pickled jalapeños, chopped cilantro, and lime wedges. For a fuller meal, serve it over rice or with a crisp green salad.
Leftover filling also makes a fast quesadilla. Use it in place of the chicken in our cheesy chicken quesadillas.
Variations
Add a diced jalapeño with the onion for heat. Stir in a handful of spinach just before the cheese goes on. For a lower-carb skillet, leave out the corn and beans and add diced zucchini instead.
The seasoned beef mixture also works as a stuffing for peppers. Our stuffed bell peppers with turkey follow a similar method in the oven.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water, or in the microwave, until hot all the way through. The filling freezes well for up to 3 months; add fresh toppings after reheating.
Taco Skillet FAQ
Can I use ground turkey instead of beef? Yes. Use the same amount and cook it until no pink remains. Turkey is leaner, so add a little oil to the pan before browning it.
Is this taco skillet gluten-free? It can be. Check the labels on the taco seasoning and any tortilla chips you serve with it, since some brands contain wheat.
