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Best One-Pan Cheesy Ground Beef Taco Skillet

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A quick and easy one-pan taco skillet with seasoned ground beef, black beans, corn, and melted cheese. Ready in under 30 minutes, this crowd-pleasing dinner is perfect for busy weeknights.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 recommended)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon (15ml) olive oil (optional, for lean beef)
  • 1 tablespoon (8g) chili powder (mild preferred)
  • 1 teaspoon (2g) ground cumin
  • 1 teaspoon (2g) smoked paprika
  • 1/2 teaspoon (1g) garlic powder
  • 1/2 teaspoon (1g) onion powder
  • 1/2 teaspoon (1g) dried oregano (Mexican oregano preferred)
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (0.5g) black pepper
  • 1 can (15 oz or 425g) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (15 oz or 425g) black beans, drained and rinsed
  • 1 cup (165g) frozen corn kernels (no need to thaw)
  • 1 can (4 oz or 113g) diced green chiles (optional)
  • 1 1/2 cups (170g) shredded Mexican blend cheese (Monterey Jack, cheddar, asadero)
  • 1/2 cup (60g) shredded cheddar cheese (sharp preferred)
  • Fresh cilantro, chopped (for garnish, optional)
  • Green onions, sliced (for garnish, optional)
  • Sour cream or Greek yogurt (for serving, optional)
  • Diced avocado (for serving, optional)
  • Hot sauce (for serving, optional)
  • Tortilla chips or warm tortillas (for serving, optional)

Instructions

  1. Place a large skillet (12-inch/30cm) over medium-high heat. Add olive oil if using lean beef. Once hot, add ground beef and break into small crumbles. Cook for 5-7 minutes until browned and no longer pink.
  2. Drain excess fat using a colander or by tilting the skillet and spooning out fat, leaving about 1 tablespoon. Return beef to skillet and reduce heat to medium.
  3. Add diced onion to the skillet. Cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle homemade taco seasoning (chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper) over beef and onion. Stir well and cook for 1 minute, stirring constantly.
  5. Pour in undrained diced tomatoes and diced green chiles. Stir, scraping the bottom of the pan to release browned bits.
  6. Add drained black beans and frozen corn. Stir to combine. Bring to a gentle simmer, then reduce heat to medium-low.
  7. Let mixture simmer uncovered for 8-10 minutes, stirring occasionally, until liquid reduces and mixture thickens. Adjust consistency with a splash of water or broth if needed.
  8. Remove skillet from heat. Sprinkle shredded Mexican blend cheese evenly over the top, followed by shredded cheddar. Cover with a lid or baking sheet and let sit for 2-3 minutes until cheese melts.
  9. Remove lid, garnish with fresh cilantro and sliced green onions if desired. Serve immediately with optional toppings and tortilla chips or warm tortillas.

Notes

For best texture, let the mixture simmer uncovered to reduce liquid. Use freshly shredded cheese for optimal melt. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on stovetop with a splash of water or broth.

Nutrition

Keywords: taco skillet, ground beef, one-pan, cheesy, weeknight dinner, easy, quick, family-friendly

Find it online: https://jollyfork.com/best-one-pan-cheesy-ground-beef-taco-skillet/