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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.