Taco Skillet
A hearty and flavorful taco skillet combining seasoned ground beef, beans, and cheese, perfect for quick weeknight dinners or family gatherings craving Mexican-inspired comfort food.
Ingredients
- 1 lb. ground beef ⓘ
- 1 medium onion, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 (15 oz.) can tomato puree ⓘ
- 1 (15 oz.) can red kidney beans, drained ⓘ
- 1 (4 oz.) can chopped green chilies, drained ⓘ
- 1/4 cup water ⓘ
- 1 1/2 teaspoon chili powder ⓘ
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ground coriander ⓘ
- 1/8 teaspoon ground red pepper ⓘ
- 1/2 (8 oz.) bag nacho cheese flavored tortilla chips ⓘ
- 1 cup shredded Monterey Jack cheese ⓘ
Instructions
- In a 12-inch skillet, over high heat, cook beef, onion, and garlic until well browned.
- Pour off excess fat.
- Stir in tomato puree, water, chili powder, cumin, salt, coriander, and red pepper.
- Bring mixture to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
Tips & Substitutions
For a spicier kick, add more ground red pepper or fresh jalapeños. You can substitute ground turkey or chicken for a leaner option. If you prefer a vegetarian version, use black beans and omit the meat. Consider using homemade taco seasoning instead of chili powder and cumin for more flavor. Serve with a dollop of sour cream or guacamole for added richness.
Serving Suggestions
Serve the taco skillet hot, topped with a generous handful of shredded Monterey Jack cheese. Pair it with a side of Mexican rice or a fresh green salad to balance the flavors. This dish also pairs beautifully with Creamy Taco Salad for a delightful meal. For an extra crunch, offer additional tortilla chips on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat until warmed through, or microwave in short intervals, stirring occasionally. Adding a splash of water can help maintain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Taco Skillet contains roughly 495 calories, with 12g protein, 66g carbohydrates, and 23g fat. It is an excellent source of vitamin C (46% of the Daily Value), dietary fiber (38% of the Daily Value), and iron (38% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this taco skillet ahead of time?
Yes, you can prepare the taco skillet in advance. Cook it as instructed, then let it cool before transferring to an airtight container. It can be stored in the refrigerator for up to 3 days. When ready to serve, simply reheat on the stove or microwave until hot.
What can I use instead of kidney beans?
If you don't have kidney beans, you can substitute them with black beans, pinto beans, or even chickpeas for a different texture and flavor. Each option will still complement the spices and richness of the dish, making it delicious regardless of the bean variety used.
Can I make this recipe vegetarian?
Absolutely! To make a vegetarian version of the taco skillet, simply omit the ground beef and replace it with an equal amount of cooked lentils or mushrooms. You can also add additional vegetables like bell peppers or zucchini for extra nutrition and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).