Easy Ground Beef Taco Skillet
This taco skillet cooks ground beef, black beans, corn, and tomatoes with taco seasoning, then melts cheddar over the top. It is a one-pan dinner ready in 30 minutes.
Servings: 4 servings
Calories: 490kcal
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
An 85/15 blend gives the best flavor. With a higher-fat blend, drain the fat well before adding the vegetables.
Taco seasoning packets vary in salt, so taste before adding more.
Nutrition is an estimate per serving from USDA values, using 85/15 ground beef and 1 cup cheddar, without the optional toppings.