Taco Skillet
If you’re on the lookout for a quick, delicious, and satisfying meal that brings the vibrant flavors of tacos right to your dinner table, look no further than this Taco Skillet! This one-pan wonder is packed with hearty ingredients and spices, making it perfect for busy weeknights or a relaxed weekend meal. With lean ground beef, colorful bell peppers, and black beans nestled in a savory, cheesy base, this dish is sure to please everyone in your family. Plus, it’s easily customizable, so you can tailor it to your taste!
Top Reasons to Make Taco Skillet
- Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for a weeknight dinner.
- One-Pan Meal: Minimal cleanup is required, as everything cooks in a single skillet.
- Flavor Packed: The combination of spices and ingredients creates a delightful explosion of flavors.
- Customizable: You can easily swap ingredients based on what you have on hand or to suit your dietary preferences.
- Great for Meal Prep: This skillet dish stores well, making it a great option for leftovers or meal prepping for the week.
Ingredient Notes
- Extra Virgin Olive Oil: Used for sautéing the beef and vegetables, adding healthy fats to the dish.
- Ground Beef: Opt for 93% lean for a healthier option without sacrificing flavor.
- Yellow Onion: Adds sweetness and depth to the flavor profile.
- Bell Peppers: Use red or green for a pop of color and added nutrients.
- Spices: Chili powder, garlic powder, cumin, oregano, kosher salt, and black pepper create a taco-like flavor.
- Black Beans: A hearty source of protein and fiber; can substitute kidney or pinto beans if desired.
- Brown Rice: Long or medium-grain rice absorbs the flavors and adds texture; avoid short grain or instant rice.
- Chunky Salsa: Adds moisture and flavor; can substitute with fire-roasted diced tomatoes.
- Water: Adjusts the consistency of the dish; use as needed.
- Cheese: Monterey Jack adds creaminess; feel free to use cheddar, pepper jack, or a Mexican blend.
- Optional Toppings: Fresh cilantro, lime wedges, sliced jalapeños, avocado, salsa, sour cream, or Greek yogurt enhance the meal.
- Tortillas: For those who love tacos or burritos, whole wheat flour or corn tortillas are great options.
Toolbox for This Recipe
- Large Skillet: A non-stick or cast-iron skillet works best for even cooking.
- Spatula: For stirring and breaking up the ground beef as it cooks.
- Measuring Cups and Spoons: To ensure accuracy with your ingredients.
- Knife and Cutting Board: Essential for chopping your onion and bell peppers.
- Can Opener: For opening the can of beans and salsa.
Cook Taco Skillet Like This
Step 1: Prepare Your Ingredients
Start by chopping your onion and bell peppers into small pieces. Rinse and drain the black beans, and measure out the spices, rice, and salsa. Having everything ready to go will make the cooking process smoother.
Step 2: Sauté the Vegetables
In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Once hot, add the chopped onion and bell peppers. Sauté for about 3-4 minutes, or until they become tender and fragrant.
Step 3: Cook the Ground Beef
Add 1 pound of 93% lean ground beef to the skillet. Break it apart with a spatula and cook until browned, about 5-7 minutes. Make sure to drain any excess fat if necessary.
Step 4: Add Spices and Beans
Sprinkle in 2 teaspoons each of chili powder and garlic powder, 1 teaspoon each of cumin and oregano, and season with kosher salt and black pepper. Stir well to combine, then add the rinsed black beans to the skillet.
Step 5: Incorporate Rice and Salsa
Next, stir in 1 cup of long or medium-grain brown rice along with the 15-ounce jar of chunky salsa. Mix everything together until well combined.
Step 6: Add Water and Simmer
Pour in 1 to 2 cups of water (start with 1 cup and add more if needed). Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for about 25-30 minutes, or until the rice is cooked and has absorbed most of the liquid.
Step 7: Add Cheese and Serve
Once the rice is cooked, sprinkle 1 cup of shredded Monterey Jack cheese on top. Cover the skillet again for a couple of minutes until the cheese is melted and gooey. Serve hot with your choice of optional toppings like cilantro, lime, jalapeños, or avocado.
Low-Carb/Keto Alternatives
- Ground Beef: Substitute with ground turkey or chicken for a leaner option.
- Rice: Replace brown rice with cauliflower rice for a low-carb alternative.
- Beans: Omit black beans to reduce carbohydrates further.
- Tortillas: Use lettuce wraps instead of tortillas for a fresh, low-carb option.
Troubles You Can Avoid
- Using the wrong type of rice can lead to a mushy texture; stick to long or medium-grain brown rice.
- Be cautious not to overcook the vegetables; they should be tender but not mushy.
- Don’t skip rinsing the beans; this reduces excess sodium and improves flavor.
- Adjust the water based on your desired consistency; start with less and add more if needed.
Cooling, Storing & Rewarming
Once your Taco Skillet has cooled to room temperature, store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to the skillet to prevent it from drying out. Heat over medium-low until warmed through. You can also use the microwave, heating in short intervals and stirring in between.
Frequently Asked Questions
Can I use a different type of meat?
Absolutely! You can substitute ground beef with ground turkey, chicken, or even a meat alternative for a vegetarian version.
Can I make this dish vegetarian?
Yes, simply omit the ground beef and increase the quantity of black beans or add other vegetables such as zucchini or mushrooms for added texture and flavor.
How can I make Taco Skillet spicier?
To add heat, use spicier salsa, add diced jalapeños, or increase the amount of chili powder. You can also serve with hot sauce on the side.
Can I use instant rice for this recipe?
It’s best to avoid instant rice as it can become mushy and won’t absorb the flavors as well as long or medium-grain brown rice.
Serve & Enjoy
Taco Skillet is not just a meal; it’s an experience! Serve it up hot and let everyone customize their plates with their favorite toppings. Whether you’re enjoying it straight from the skillet or making tacos, burritos, or quesadillas, this dish is sure to become a family favorite. The blend of textures and flavors makes every bite a fiesta in your mouth! Embrace the joy of cooking and make this Taco Skillet tonight—your taste buds will thank you!
Taco Skillet
Ingredients
Equipment
Method
- Start by chopping your onion and bell peppers into small pieces. Rinse and drain the black beans, and measure out the spices, rice, and salsa. Having everything ready to go will make the cooking process smoother.
- In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Once hot, add the chopped onion and bell peppers. Sauté for about 3-4 minutes, or until they become tender and fragrant.
- Add 1 pound of 93% lean ground beef to the skillet. Break it apart with a spatula and cook until browned, about 5-7 minutes. Make sure to drain any excess fat if necessary.
- Sprinkle in 2 teaspoons each of chili powder and garlic powder, 1 teaspoon each of cumin and oregano, and season with kosher salt and black pepper. Stir well to combine, then add the rinsed black beans to the skillet.
- Next, stir in 1 cup of long or medium-grain brown rice along with the 15-ounce jar of chunky salsa. Mix everything together until well combined.
- Pour in 1 to 2 cups of water (start with 1 cup and add more if needed). Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for about 25-30 minutes, or until the rice is cooked and has absorbed most of the liquid.
- Once the rice is cooked, sprinkle 1 cup of shredded Monterey Jack cheese on top. Cover the skillet again for a couple of minutes until the cheese is melted and gooey. Serve hot with your choice of optional toppings like cilantro, lime, jalapeños, or avocado.
Notes
- For a leaner option, substitute ground beef with ground turkey or chicken.
- Cauliflower rice can replace brown rice for a low-carb alternative.
- Store leftovers in an airtight container for up to 3 days.
