Easy One Pan Beef Taco Skillet: The Perfect Weeknight Family Meal

Looking for a quick and delicious dinner that combines all your favorite taco flavors in one pan? This beef taco skillet is a game-changer for busy weeknights. It's like a deconstructed taco meets rice bowl, and my family absolutely loved it when I tried this for the first time a couple weeks ago.

What I love most about this recipe is how it transforms basic ingredients into something special. The combination of seasoned ground beef, tender rice, and melted cheese creates that cozy comfort food feeling we all crave. Plus, it's super versatile - you can customize the toppings to please even the pickiest eaters.

During busy weeknights, I'm all about meals that don't create a sink full of dishes. This one-pan wonder delivers all the Mexican-inspired flavors we love while keeping cleanup to a minimum. The finishing touch of melted, slightly crispy cheese on top takes it from good to absolutely irresistible.

Ingredients:

  • 1 1/2 lbs. ground beef

  • White rice

  • Olive oil

  • Ground cumin

  • Chili powder

  • Seasoned salt

  • 1/2 onion, diced

  • 2 bell peppers, diced

  • Taco seasoning of your choice

  • - 1 can black beans, drained

  • 1/2 cup tomato sauce

  • 1 tablespoon green chiles

  • 1 bag Mexican shredded cheddar cheese

  • Beef broth

  • Fresh cilantro for garnish

  • Green onion for garnish

Instructions:

1. Heat olive oil over medium/high heat in a large nonstick skillet.

2. Add diced onion and bell peppers to the skillet and sauté until vegetables begin to soften.

3. Meanwhile, cook your rice according to package instructions. (I use Success white boil-in-bag rice for convenience.)

4. Season ground beef with cumin, chili powder, and seasoned salt. Add to the skillet and cook until fully browned. Drain excess fat.

5. Combine the cooked beef with sautéed onions and peppers in the skillet.

6. Stir in taco seasoning, tomato sauce, green chiles, and black beans. Let simmer for a few minutes to combine flavors.

7. Add the cooked rice to the skillet, stirring everything together, and adding beef broth, as needed. Cook for an additional few minutes to heat through and to allow the mixture to thicken.

8. Top the entire skillet with Mexican shredded cheese and place in a preheated 450°F oven for 1-2 minutes, or until cheese is melted and slightly browned.

9. Garnish with green onion and cilantro. Serve hot with tortilla chips on the side.

Pro Tips:

- Feel free to swap in different colored bell peppers based on what you have on hand

- This dish reheats beautifully for lunch the next day

- Try topping with diced tomatoes or a dollop of sour cream

Give this recipe a try on your next taco night - I guarantee it'll become a regular in your dinner rotation! Let me know if you try this.


Keep glowing,

Shalyce

FoodieShalyce Tysontaco skillet, ground beefComment