Description
This easy cheesy beef taco skillet is a quick, one-pan dinner loaded with seasoned ground beef, black beans, corn, and melty cheddar cheese. Ready in under 20 minutes, it’s the perfect weeknight meal that tastes like a loaded taco without the mess.
Ingredients
Scale
- 1 pound ground beef (80/20 works best)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (such as Old El Paso or McCormick)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 can (10 ounces) Rotel tomatoes with green chilies, undrained
- 1/2 cup beef broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups shredded sharp cheddar cheese (shredded from a block)
- Salt and black pepper, to taste
- Optional toppings: chopped fresh cilantro, sliced green onions, diced avocado, sour cream, hot sauce, crushed tortilla chips
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the ground beef to the hot skillet. Break it up with a wooden spoon into small crumbles. Let it cook undisturbed for about 3 minutes to brown, then stir and continue cooking for 5-7 minutes total until fully browned. Drain excess fat, leaving about 1 tablespoon in the pan.
- Add the diced onion to the skillet with the beef. Cook for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the taco seasoning, ground cumin, and smoked paprika over the beef mixture. Stir to coat evenly and cook for 1 minute, stirring constantly, to toast the spices.
- Pour in the undrained Rotel tomatoes and beef broth. Stir, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Add the drained black beans and frozen corn. Stir to combine. Let simmer for 5 minutes, stirring occasionally, until the liquid reduces slightly and flavors meld.
- Taste and season with salt and black pepper as needed.
- Reduce heat to low. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid or aluminum foil and cook for 2-3 minutes until the cheese is completely melted and bubbly.
- Remove from heat and let rest for 1-2 minutes before serving.
Notes
For best results, shred cheese from a block instead of using pre-shredded. Let the beef brown undisturbed for a few minutes to develop flavor. Toast the spices to enhance their aroma. Let the skillet rest after cooking to allow the cheese to set slightly. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 410
- Sugar: 4
- Sodium: 780
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 24
- Fiber: 6
- Protein: 32
Keywords: taco skillet, easy dinner, one-pot meal, ground beef, cheesy, weeknight dinner, 20-minute meal