Ground Beef Taco Skillet

If it weren’t for this one-pot wonder, I might not have survived my college years.

The year before I left home, I vividly remember thinking, “Hey, I should probably learn how to actually COOK something instead of just baking all of the time.”

In that quest for simple dinner recipes a budding home chef could cook up, I stumbled upon this Skillet Beef Tamales recipe by Taste of Home. It was quick, easy to make, full of vegetables and appeased my rather picky palate. (I’ve really grown up in the last 20 years! lol)

Since then, my taste buds and cooking skills have evolved quite a bit, and I’ve added in a few special ingredients and cooking techniques to up-level the flavor!

For the exact measurements and detailed instructions, you can jump to the recipe.

• Ground beef. When making this, I prefer a 90/10, so I won’t have to drain off excess fat. You can also use 85/15 for extra flavor. Ground turkey and chicken would work, too.
• Homemade taco seasoning. Either whisk together cumin, paprika, chili powder, and cayenne powder, or use 3 tablespoons of this homemade taco seasoning. Leave out the cayenne if you don’t want too much spice. You can also use a store-bought packet, but will need to adjust the salt to taste.
• Cheese. You can leave it out if dairy free! I love a higher-quality brand for flavor and ability to melt (like Tillamook). In terms of type, go with Monterrey Jack, Cheddar, or a Mexican 4-cheese blend.
• Salsa. Either grab a jar of salsa at the grocery store, or whip up some Roasted Tomato Salsa. Go with mild if you don’t like spice, or a medium or hot salsa if you like it spicy!
• Vegetables. Both a sweet onion and red bell pepper add flavor and extra nutrients to this dish. You can easily sub yellow or white onion, or another color of bell pepper. You’ll also need a can of corn and a can of black beans. (Don’t forget to rinse and drain these before using!)

• Mix in taco seasoning, salsa, and tortillas. Carefully pour in water, scraping the bottom of the pan to deglaze. Sprinkle the seasoning mix over the beef and vegetables along with the salsa, drained corn, and drained beans. Add in the rest of the water and the corn tortilla strips. Be sure the strips are completely covered in sauce.
• Cook and then serve with your favorite toppings. Cover the skillet with a tight-fitting lid, reduce heat to low, and cook for 12-15 minutes. When you’re ready to dig in, choose your favorite taco toppings!

NOTE: the corn tortillas DO get soft and soggy, almost like a tamale texture. If you want them to be firmer, you can stir them in at the end or even substitute for tortilla chips.

Taco Toppings to Try

What’s so fun about this dish is how creative you can be with the toppings! Here are some of my favorites for traditional tacos as well as this skillet recipe:

• Sour cream (I love Tofutti if you’re looking for a dairy-free option!)
• Chopped cilantro.
• Extra cheese
• Fresh Tomato Salsa
• Chipotle Corn Salsa
• Tomatillo Salsa Verde
• Chipotle Fajita Veggies
• Pico de Gallo
• Homemade Guacamole

*Make them from scratch by going to the links above, or grab some pre-made options from your grocery store!

Leftover and Storage Directions

• Storage: If you have leftovers, simply place them in an airtight container and store in the fridge for up to 4 days.
• Freezing: Before freezing, allow the meat mixture to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
• Reheating: Return the mixture to a skillet and warm over medium heat. If needed, add a little water. You can also warm it back up in the microwave.

FAQs