Easy Taco Skillet

5 from 1 vote

My easy taco skillet is layered with seasoned ground beef, veggies, rice, and beans. It's all cooked in one pan for a fast, flexible dinner.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Tex Mex

Keyword: taco filling, taco skillet

Servings: People

Author: Alyssa Rivers

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
1 diced yellow onion
1 diced red bell pepper
1 diced green bell pepper
2 cloves minced garlic
2 tablespoons taco seasoning
1 ½ cups cooked rice
1 (15-ounce) can fire roasted diced tomatoes and chiles
1 (15-ounce) can drained and rinsed black beans
1 ½ cups shredded Mexican four cheese blend

Toppings

chopped cilantro
lime wedges
sliced avocado
sour cream

Instructions

Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add in 1 pound lean ground beef, 1 diced yellow onion, 1 diced red bell pepper, and 1 diced green bell pepper. Sauté everything together until the beef is evenly browned and the vegetables are tender.
Add 2 cloves minced garlic and 2 tablespoons taco seasoning, and cook for 1 minute.
Add 1 (15-ounce) can fire roasted diced tomatoes and chiles and 1 (15-ounce) can drained and rinsed black beans and stir to combine.
Stir in the 1 ½ cups cooked rice and cook for another 5 minutes.
Remove the skillet from heat, spread the 1 ½ cups shredded Mexican four cheese blend across the top of the skillet, and broil on HIGH until the cheese has melted, 2-3 minutes.
Top the taco skillet mixture with chopped cilantro, lime wedges, sliced avocado, and sour creamand enjoy!

Notes

Updated May 31, 2025

Store leftovers in the fridge in an airtight container for up to 3 days.

This taco skillet is meant to be enjoyed any way you prefer, I suggest filling taco shells with it but you can eat it as is, dip some tortilla chips in it, or roll it into a burrito!

Nutrition

QR code

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