Description
A flavorful and easy Ground Beef Taco Skillet recipe that combines seasoned ground beef, sautéed vegetables, tortilla strips, and melted cheddar cheese for a comforting one-pan Mexican-inspired meal perfect for weeknight dinners.
Ingredients
Scale
Meat and Oil
- 1 pound 85/15 ground beef
- 1 tablespoon avocado oil
Vegetables
- 1 small sweet onion (thinly sliced)
- 2 bell peppers (seeded and cut into 2-inch slices)
- 3 garlic cloves (finely minced)
Liquids and Broth
- ½ cup chicken broth (divided)
- 1 (16-ounce) jar salsa
Spices and Seasonings
- 1 tablespoon cumin
- 2 teaspoons paprika
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
Other Ingredients
- 6 corn tortillas
- 1 (15.25-ounce) can corn (drained)
- 1 (15.5-ounce) can black beans (drained and rinsed)
- 1 cup shredded cheddar cheese
- Fresh cilantro (chopped, optional)
- Sour cream (optional)
Instructions
- Slice tortillas: Stack the six corn tortillas on a cutting board, cut them in half, then slice each half width-wise into 6 even strips. Set aside the tortilla strips until ready to use.
- Cook meat: Heat a large skillet over medium heat and add the ground beef. Cook, breaking it apart with a spoon or spatula, for 7-8 minutes until browned and no longer pink. Remove the beef from the skillet and place it on a clean plate.
- Cook veggies: Wipe out the skillet, add the avocado oil, and return to medium heat. Once the oil shimmers, add the sliced onion and bell peppers. Cook, stirring occasionally, for 4-5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. Pour in 1/4 cup of chicken broth, scraping the bottom of the skillet to loosen any browned bits.
- Bring it all together: In a small bowl, whisk together the cumin, paprika, chili powder, cayenne pepper (if using), salt, and black pepper. Add this seasoning mix to the skillet along with the cooked ground beef, salsa, drained corn, and rinsed black beans. Stir well to combine all ingredients evenly.
- Add tortilla strips: Add the tortilla strips and the remaining 1/4 cup of chicken broth to the skillet. Toss until all the tortilla strips are coated with the mixture.
- Simmer: Cover the skillet and reduce the heat to low. Let it cook for 12-15 minutes, allowing the tortillas to become tender while absorbing flavors. Afterward, sprinkle the shredded cheddar cheese over the top and cook for an additional 1-2 minutes until the cheese melts.
- Serve: Garnish with freshly chopped cilantro and a dollop of sour cream if desired. Serve warm for a delicious, hearty meal.
Notes
- For a spicier dish, increase the cayenne pepper or add diced jalapeños when cooking the peppers.
- The dish can be made with gluten-free corn tortillas to keep it gluten free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this vegetarian, substitute ground beef with plant-based crumbles and use vegetable broth.
- If chicken broth is unavailable, substitute with vegetable broth or water.
