I still remember the first time I made this Cheesy Beef Taco Skillet, and it always takes me back to that day. It was a warm Saturday afternoon, and I had my closest friends over for a casual dinner. We’d spent the entire day outside, soaking up the sun, and by the time we got back home, we were all starving but in no mood for anything too complicated. I needed something that would come together quickly but still feel satisfying and indulgent—something that would let us keep the relaxed vibes of the day going.
That’s when I thought of this skillet. It’s the kind of dish that you can throw together in under 30 minutes, but it feels like a labor of love, with every ingredient adding a burst of flavor. What makes it even better is that it’s so customizable—you can top it with whatever you have on hand. I still remember rummaging through my fridge that day and finding fresh tomatoes, avocado, and a little bit of sour cream. I topped the skillet with them, along with some crunchy tortilla chips, and it was an instant hit.
I think that’s why this recipe has become one of my go-tos whenever I’m hosting. Whether it’s family or friends, everyone loves the warm, cheesy, taco-flavored goodness in every bite. And it’s perfect for those times when you just want to spend more time with your loved ones and less time in the kitchen. Over the years, I’ve made this skillet countless times, tweaking it here and there, depending on who I’m cooking for. But it’s always a crowd-pleaser, and I always get requests for the recipe afterward.
If you’re looking for a simple, delicious meal that feels like a cozy hug, this Cheesy Beef Taco Skillet is it. Trust me, it’s bound to become a favorite in your home too!
Making Cheesy Beef Taco Skillet
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Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion (120 grams)
- 1 pound extra-lean ground beef (90/10)
- 2 cups chopped bell peppers (240 grams)
- 1 can (14.5 ounces) fire-roasted diced tomatoes with green chilies, liquid partially drained
- 1 tablespoon tomato paste
- 1 1/2 tablespoons taco seasoning mix
- 1 can (15 ounces) black beans, rinsed and drained
- 1 tablespoon lime juice
- 1 1/2 cups grated cheddar cheese (3 ounces)
- Salt and pepper to taste
- Optional toppings: tortilla chips, shredded lettuce, chopped tomatoes, diced avocado, sour cream or Greek yogurt, cilantro
Directions
- Warm the olive oil in a large skillet over medium heat. Once hot, add the chopped onions, seasoning with a pinch of salt and pepper, and cook for 3-4 minutes until softened.
- Add the ground beef to the skillet, breaking it apart with a spoon, and cook until it’s starting to brown, about 2-3 minutes. Add the chopped bell peppers and continue cooking for another 3-4 minutes until the beef is fully browned.
- Stir in the fire-roasted diced tomatoes, tomato paste, and taco seasoning. Mix well to combine, ensuring the tomato paste is evenly distributed. Add salt and pepper to taste.
- Mix in the black beans and allow everything to heat through for 2-3 minutes. Then, pour in the lime juice and stir to incorporate.
- Sprinkle the grated cheddar cheese over the top of the skillet mixture. Cover with a lid to help the cheese melt, which should take about 1-2 minutes.
- Serve with your choice of toppings, including tortilla chips, shredded lettuce, chopped tomatoes, diced avocado, sour cream, and cilantro.
Storing Suggestion
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving. For freezing, store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Cooking Tips
For extra flavor, try roasting the bell peppers before adding them to the skillet. You can also substitute ground chicken or turkey for the beef for a lighter version. If you prefer more heat, add a chopped jalapeño or extra taco seasoning.
Serving Suggestions
This skillet dish pairs well with tortilla chips for a crunchy contrast. Serve with a side of Mexican rice or a simple green salad to complete the meal. For drinks, a refreshing lime soda or margarita complements the flavors beautifully.
Ingredient Substitutions
If you don’t have cheddar cheese, Monterey Jack or a Mexican cheese blend works well. For a vegetarian option, substitute the ground beef with a plant-based ground meat or crumbled tofu. You can also use pinto beans instead of black beans.
Seasonal Variations
In the summer, swap the bell peppers with fresh corn kernels for a sweeter bite. During the winter, add a pinch of smoked paprika for a warming flavor. For a fall twist, try adding roasted butternut squash to the mix.
Allergen Information
This recipe contains dairy and may include gluten if using certain brands of taco seasoning. For a dairy-free option, use a plant-based cheese or omit the cheese entirely. Gluten-free taco seasoning can be used if needed.
FAQ:
Can I make this dish ahead of time?
Yes, you can prepare the entire dish ahead and store it in the fridge for up to 3 days. Reheat it in a skillet or microwave before serving.
What can I use instead of ground beef?
You can substitute ground beef with ground turkey, chicken, or a plant-based meat alternative. The cooking times will remain roughly the same.
How can I make this dish spicier?
For a spicier version, add chopped jalapeños, serrano peppers, or extra chili powder to the skillet while cooking.
Can I freeze this taco skillet?
Yes, this dish freezes well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
What are the best toppings for this recipe?
Tortilla chips, shredded lettuce, chopped tomatoes, diced avocado, sour cream or Greek yogurt, and fresh cilantro are excellent toppings to add texture and flavor.
How can I lighten up this recipe?
You can use leaner ground meat like turkey or chicken and substitute sour cream with Greek yogurt for a healthier option.
Cheesy Beef Taco Skillet
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion 120 grams
- 1 pound extra-lean ground beef 90/10
- 2 cups chopped bell peppers 240 grams
- 1 can 14.5 ounces fire-roasted diced tomatoes with green chilies, liquid partially drained
- 1 tablespoon tomato paste
- 1 1/2 tablespoons taco seasoning mix
- 1 can 15 ounces black beans, rinsed and drained
- 1 tablespoon lime juice
- 1 1/2 cups grated cheddar cheese 3 ounces
- Salt and pepper to taste
For topping:
- tortilla chips shredded lettuce, chopped tomatoes, diced avocado, sour cream or Greek yogurt, cilantro...
Instructions
- Start by cooking the meat. Heat a large nonstick skillet over medium-low heat. Pour in the oil and let it heat up for about 30 seconds. Add the chopped onion along with salt and pepper, sautéing for 3-4 minutes. Then, add the ground beef, seasoning with more salt and pepper. Break the beef apart with a spoon or meat chopper and cook for 2-3 minutes. Stir in the chopped bell peppers and continue cooking until the beef is mostly browned, about 3-4 minutes.
- Combine the ingredients. Mix in the fire-roasted diced tomatoes, tomato paste, taco seasoning, and some additional salt and pepper. Ensure the tomato paste is well integrated and the mixture is saucy. Add the black beans and stir everything together, heating through for about 2-3 minutes. Next, pour in the lime juice and mix well. Sprinkle shredded cheese over the top and let it melt, which should take about 1-2 minutes. Cover the skillet with a lid if needed to help the cheese melt.
- Add toppings. Finish by adding shredded lettuce, chopped tomatoes, diced avocado, and a dollop of sour cream or Greek yogurt. Garnish with cilantro if you like.
