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Taco skillet recipe

This yummy Taco Skillet recipe is a family favorite meal! Tex Mex flavors, ground beef, and cheese are always a delicious combination. Bonus, it’s a one-pot meal, on the table in less than 30 minutes.

Taco Skillet Recipe

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Easy Taco Skillet Recipe

This Taco Skillet Recipe is a favorite recipe of mine, my family just gobbles it up! It makes so much food, I usually get several meals out of it for my family of four.

The first night we just eat it as is with chips. And after that, I use the leftovers as a base for other meals. Things like filling for skillet enchiladas or enchilada casserole, burritos, or quesadillas.

I also love to package the taco skillet up for the freezer in small portions to have on hand for quick dinner options for the kids.

Variations

I am the type of cook who will take a recipe and just use whatever ingredients I have on hand. If you are the same,  this is a wonderful “base” recipe to change up and use whatever you have on hand.

  • Proteins: Any meat works: turkey, ground beef, or chicken.
  • Rice: You can use any type of rice –  white, brown, or even a box of Spanish or Mexican rice.
  • Salsa: If you don’t have a jar of salsa you can use a can of petite diced tomatoes and a small can of diced green chilies plus a bit of cumin.
  • Cheese: Use whatever cheese is your favorite, I personally love the Monterey/Colby Jack Blend for my Tex-Mex recipes.
  • Toppings: Top with avocado lettuce, sour cream, extra cheese, jalapeno, cilantro, green onions, olives. If you like it, it will work in this recipe.

More simple dinner recipes:

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Taco Skillet Recipe

Taco skillet recipe

  • Author: Jamie Sanders

Description

This yummy Taco Skillet recipe is a family favorite meal! Tex Mex spices, ground beef, and cheese are a delicious combination. Bonus, it’s a one-pot meal, ready in 30 minutes.


Ingredients

Scale
  • 2 cups of chopped/shredded/ground meat (I use whatever meat I have on hand already cooked. Turkey, beef, or chicken all work.)
  • 1 pkg taco seasoning mix
  • 1 jar (16 oz) thick & chunky salsa (the original recipe called for 1 jar, but I am too cheap to use a whole jar, I just use 1/4 and it still tastes great)
  • 1 can (11 oz) corn (mexi-corn works great))
  • 2 cups cooked instant rice
  • 3 cups (+/-) beans (black or pintos work well)
  • 2 cups shredded cheese  (divided – your favorite kind)
  • optional for garnish: lettuce, diced tomatoes, sour cream, diced avocado, green onions – whatever you like on your tacos or have in the fridge

Instructions

  1. In a large skillet cook (or reheat) meat of choice.
  2. Stir in seasoning mix, rice, beans, salsa and corn, and 1 cup of cheese.
  3. Cook over medium heat until thoroughly heated.
  4. Sprinkle with remaining cheese; cover and let stand 1 to 2 minutes to melt the cheese.
  5. Serve as is, with tortilla chips, or in a tortilla and top with your favorite garnishes