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Homemade Taco Skillet photo

Taco Skillet

This Taco Skillet is a one-pan wonder! Packed with flavor and ready in under 30 minutes, it's the perfect meal for busy weeknights!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Taco Skillet:
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 pound 93% Lean Ground Beef
  • 1 medium Yellow Onion chopped
  • 1 cup Bell Peppers chopped
  • 2 teaspoons Chili Powder
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • to taste Kosher Salt
  • to taste Black Pepper
  • 1 can Black Beans rinsed and drained
  • 1 cup Long or Medium-Grain Brown Rice
  • 15 ounce Chunky Salsa
  • 1-2 cups Water as needed
  • 1 cup Monterey Jack Cheese shredded
Optional Toppings:
  • Fresh Cilantro
  • Lime Wedges
  • Sliced Jalapeños
  • Avocado
  • Sour Cream
  • Greek Yogurt
  • Whole Wheat Flour or Corn Tortillas

Equipment

  • Large skillet
  • Spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Can opener

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.