Cheesy Taco Skillet – A Fast, Flavor-Packed Weeknight Favorite

This Cheesy Taco Skillet brings all the flavors of taco night into one easy pan. It’s hearty, saucy, and loaded with melty cheese that makes every bite satisfying. You get seasoned meat, tender veggies, and a little kick, all scooped up with chips or tucked into warm tortillas.

It’s quick to make, easy to customize, and a reliable hit with family and friends. If you want something comforting without spending all night in the kitchen, this is it.

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Cheesy Taco Skillet - A Fast, Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound ground beef (or ground turkey or plant-based crumbles)
• 1 small onion, diced
• 1 red bell pepper, diced (any color works)
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional but great)
• 1/2 teaspoon oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 (10–14 ounce) can diced tomatoes with green chilies (like Rotel), undrained
• 1/2 cup low-sodium beef or chicken broth (or water)
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn (or canned, drained)
• 1 1/2–2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 2 tablespoons olive oil (or neutral oil)
• Optional toppings: sliced green onions, chopped cilantro, diced avocado, sour cream, lime wedges, pickled jalapeños
• To serve: tortilla chips, warm tortillas, or cooked rice

Method

 

1. Warm the pan. Heat a large skillet over medium-high heat and add 1 tablespoon oil.
2. Brown the meat. Add the ground beef. Break it up with a spatula and cook until browned and no longer pink, about 5–7 minutes. Spoon off excess fat if needed.
3. Sauté the veggies. Push the meat to one side. Add the remaining oil, onion, and bell pepper. Cook until softened, 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant.
4. Season it right. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the meat and veggies. Let the spices bloom for 1 minute.
5. Add the liquids. Pour in the tomatoes with their juices and the broth. Stir to combine and bring to a gentle simmer.
6. Bulk it up. Stir in black beans and corn. Simmer 3–5 minutes, until slightly thickened but still saucy. Taste and adjust salt.
7. Make it cheesy. Reduce heat to low. Sprinkle cheese evenly over the top. Cover the skillet (or tent with foil) and let the cheese melt, 2–3 minutes. For bubbly browned cheese, broil the skillet in the oven for 1–2 minutes if your pan is oven-safe.
8. Finish and serve. Top with green onions, cilantro, and any extras you like. Serve with tortilla chips, spoon into warm tortillas, or ladle over rice.

Why This Recipe Works

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This skillet leans on bold taco seasoning for instant flavor, so you don’t need a long ingredient list. Sautéed onions and peppers add sweetness and texture that balance the savory meat.

A touch of tomato and broth keeps everything saucy without feeling heavy. And the cheese ties it all together, creating a creamy, bubbly finish that tastes like a taco and a queso dip had a delicious meeting. Plus, it’s a one-pan situation, which means fewer dishes and faster cleanup.

What You’ll Need

• 1 pound ground beef (or ground turkey or plant-based crumbles)
• 1 small onion, diced
• 1 red bell pepper, diced (any color works)
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional but great)
• 1/2 teaspoon oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 (10–14 ounce) can diced tomatoes with green chilies (like Rotel), undrained
• 1/2 cup low-sodium beef or chicken broth (or water)
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn (or canned, drained)
• 1 1/2–2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 2 tablespoons olive oil (or neutral oil)
• Optional toppings: sliced green onions, chopped cilantro, diced avocado, sour cream, lime wedges, pickled jalapeños
• To serve: tortilla chips, warm tortillas, or cooked rice

How to Make It

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1. Warm the pan. Heat a large skillet over medium-high heat and add 1 tablespoon oil.
2. Brown the meat. Add the ground beef.

   Break it up with a spatula and cook until browned and no longer pink, about 5–7 minutes. Spoon off excess fat if needed.

3. Sauté the veggies. Push the meat to one side. Add the remaining oil, onion, and bell pepper.

   Cook until softened, 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant.

4. Season it right. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the meat and veggies.

   Let the spices bloom for 1 minute.

5. Add the liquids. Pour in the tomatoes with their juices and the broth. Stir to combine and bring to a gentle simmer.
6. Bulk it up. Stir in black beans and corn. Simmer 3–5 minutes, until slightly thickened but still saucy.

   Taste and adjust salt.

7. Make it cheesy. Reduce heat to low. Sprinkle cheese evenly over the top. Cover the skillet (or tent with foil) and let the cheese melt, 2–3 minutes.

   For bubbly browned cheese, broil the skillet in the oven for 1–2 minutes if your pan is oven-safe.

8. Finish and serve. Top with green onions, cilantro, and any extras you like. Serve with tortilla chips, spoon into warm tortillas, or ladle over rice.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, so it’s great for lunch.

Reheat gently on the stovetop over medium-low heat with a splash of broth or water to loosen the sauce. You can freeze it (without fresh toppings) for up to 2 months. Thaw in the fridge and reheat on the stovetop, adding fresh cheese at the end for the best texture.

Why This is Good for You

This skillet packs in protein from the beef and black beans, which keeps you satisfied.

Corn and peppers bring in fiber and antioxidants, supporting steady energy and gut health. Using a moderate amount of cheese gives you calcium without going overboard. If you want to lighten it up, swap in lean ground turkey and reduce the cheese a bit—you’ll still get the same big flavors.

Pitfalls to Watch Out For

• Greasy skillet: If your beef is very fatty, drain excess grease after browning so the sauce doesn’t feel heavy.
• Dry texture: If it gets too thick, add a splash more broth.

  You want it saucy enough to scoop.

• Bland seasoning: Salt matters. Taste after simmering and adjust. A squeeze of lime at the end can brighten everything.
• Soggy chips or tortillas: Serve the skillet hot and add chips or tortillas on the side, not mixed in.
• Overcooked veggies: Keep peppers slightly crisp for better texture; don’t steam them to mush.

Variations You Can Try

• Turkey or chicken: Use ground turkey or chicken for a leaner skillet.

  Add a touch more oil to avoid dryness.

• Vegetarian: Swap the meat for more beans, lentils, or crumbled tofu. A bit of soy sauce or tamari boosts savoriness.
• Chipotle heat: Stir in 1–2 teaspoons minced chipotle in adobo for smoky heat.
• Hidden veggies: Add diced zucchini or mushrooms with the peppers. They cook down and add moisture.
• Rice base: Stir in 1–2 cups cooked rice at the end for a complete one-pan meal.
• Queso-style: Mix in a splash of cream or a spoonful of cream cheese before adding shredded cheese for extra creaminess.
• Low-carb: Serve over shredded lettuce, cauliflower rice, or roasted spaghetti squash.

FAQ

Can I use store-bought taco seasoning?

Yes.

Use about 2–3 tablespoons of a low-sodium blend and reduce added salt. Taste as you go, since mixes vary in salt and spice levels.

What cheese melts best?

Monterey Jack and cheddar melt smoothly and give great flavor. Pepper Jack adds heat.

Shred your own if possible—pre-shredded works, but it doesn’t melt quite as silky.

How can I make it spicier?

Add minced jalapeño with the onions, use diced tomatoes with extra chilies, or finish with hot sauce. A pinch of cayenne in the spice mix also helps.

Can I make this dairy-free?

Sure. Skip the cheese or use a dairy-free melting cheese.

Finish with creamy avocado and a drizzle of dairy-free sour cream for richness.

Is this meal prep friendly?

Absolutely. Cook the skillet and portion into containers without fresh toppings. Reheat and add toppings just before eating.

It keeps well for several days.

What if I don’t have canned tomatoes with chilies?

Use regular diced tomatoes and add a small can of green chilies or a minced jalapeño. A splash of salsa also works in a pinch.

Can I cook the rice in the skillet?

Yes, but add 1 cup uncooked quick-cooking rice and increase the broth to about 1 1/2 cups. Simmer covered until the rice is tender, then add cheese.

Final Thoughts

This Cheesy Taco Skillet is the kind of weeknight recipe you’ll make on repeat.

It’s flexible, fast, and full of satisfying flavor. Keep the base the same, then tweak the protein, spice, and toppings to match your mood. Whether you scoop it with chips, roll it into tortillas, or spoon it over rice, it’s comfort food that doesn’t overcomplicate your evening.