A Taco Skillet brings all the best parts of taco night—bold flavors, hearty texture, and colorful toppings—straight into a single pan. This recipe offers a blend of seasoned ground meat, rice, beans, and vegetables, simmered together and crowned with melted cheese. Hungry for a weeknight dinner that delivers both ease and depth of flavor? This dish covers every base, from simple preparation to endless opportunities for customization.
Why Make a Taco Skillet?
A Streamlined, Flavorful Meal
Life gets busy. Cooking shouldn’t feel like another chore. A taco skillet slashes prep time and cleanup, since it comes together in one pan. The ingredients harmonize, soaking up rich spices and salsa as they simmer.
Flexible by Design
Diets and family preferences shift; this dish adapts. Substitute ground chicken or turkey for beef. Toss in kidney beans, pinto beans, or even chickpeas if black beans aren’t your thing. Make it spicy, vegan, or low-carb with simple swaps.
Topping Possibilities
From creamy avocado to tangy sour cream, you top it off your way. Serve it right from the skillet for casual family dinners or portion it out with different toppings for everyone’s plate.
Ingredients
A classic taco skillet pulls familiar ingredients together into a satisfying, balanced meal. Customize using your favorites or what’s available in your kitchen.
| Ingredient | Purpose/Option Example |
|---|---|
| Lean ground beef | Flavorful, protein-rich base; use turkey or chicken too |
| Olive oil | For sautéing ingredients |
| Onion | Sweet, aromatic depth |
| Red bell pepper | Color and sweetness; swap for yellow or green as desired |
| Garlic | Brings savory, earthy notes |
| Taco seasoning | Store-bought or homemade; adjust heat to taste |
| Uncooked long-grain rice | Soaks up sauce; brown rice works for a nuttier note |
| Black beans | For protein and texture; kidney or pinto beans also work |
| Salsa | Adds moisture and tang; use mild or spicy varieties |
| Low-sodium chicken broth | Liquid for simmering rice; vegetable broth for vegan |
| Corn kernels (frozen) | Sweetness and crunch; use fresh or canned, drained |
| Shredded cheese | Melts over top; use Mexican blend or cheddar |
| Optional toppings | Sour cream, guacamole, cilantro, green onions, jalapeño |
Tip: If you enjoy smoky flavors, try a few spoonfuls of chipotle salsa or fire-roasted tomatoes in place of regular salsa.
Step-by-Step: How to Prepare Taco Skillet
1. Brown the Ground Meat
Heat olive oil in a large skillet over medium-high. Add ground beef (or turkey/chicken). Break the meat apart as it cooks. Sauté until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.
2. Sauté Aromatic Vegetables
Add chopped onion, diced bell pepper, and minced garlic to the cooked meat. Stir well. Cook for 3–4 minutes, allowing vegetables to soften and release their flavors.
Example: Keep vegetables diced to a similar size for even cooking.
3. Season the Skillet
Sprinkle taco seasoning over the mixture. Stir until meat and vegetables are well coated. The warm spices start to bloom as you mix.
4. Combine Rice, Salsa, Beans, and Broth
Add uncooked long-grain rice to the skillet, followed by black beans, salsa, and chicken broth. Stir to submerge the rice. Bring the mixture to a gentle boil. Once boiling, reduce heat to low and cover.
5. Simmer
Let the skillet simmer for about 20 minutes, stirring once or twice. The rice should become tender, and most of the liquid will be absorbed. Taste a few grains at the 18-minute mark for doneness.
Tip: If the skillet looks dry but rice is still firm, add a splash of broth or water.
6. Add Corn and Melt Cheese
Scatter frozen corn kernels over the skillet. Gently fold in, then sprinkle shredded cheese evenly on top. Cover and remove the skillet from heat. Let it sit for 3–5 minutes. The cheese will melt into a gooey layer.
7. Serve with Custom Toppings
Spoon the hot mixture onto plates or serve straight from the pan. Offer toppings like sour cream, sliced green onions, diced avocado, cilantro, or jalapeño rounds. Crushed tortilla chips add extra crunch if you like texture.
Prep Tips for the Best Results
- Lean Protein: Using 90% lean meat prevents excess grease. Always drain cooked beef if needed.
- Uniform Dicing: Even vegetables ensure every bite tastes balanced.
- Don’t Rush the Simmer: For fluffy rice, keep the lid on and heat low.
- Frozen Corn: No thawing needed; it blends in as it heats.
- Fresh Cheese: Grate it yourself if possible—it melts better than pre-shredded.
Key Substitutions and Variations
Special Diets
- Vegetarian or Vegan: Use plant-based ground crumbles or cubed, sautéed tofu. Substitute chicken broth with vegetable broth. Vegan cheese works fine.
- Low-Carb: Use cauliflower rice in place of white rice. Keep portions of beans small or omit for even lower carbs.
- Gluten-Free: Confirm that your taco seasoning and broth are gluten-free.
Flavor Adjustments
- Extra Heat: Mix in cayenne, chipotle powder, or hot salsa. Add sliced jalapeños before serving.
- More Veggies: Stir in zucchini, spinach, or chopped tomatoes for variety.
Ingredient Swaps
- No Salsa? Use a can of diced tomatoes (with green chilies if you like a kick). Add a splash of lime juice for brightness.
- Beans: Swap black beans for pintos or kidney beans. Chickpeas bring a different texture.
Serving Suggestions
A taco skillet works as a standalone meal but pairs nicely with a few extras.
Side Dishes
- Simple Green Salad: Crisp lettuce, cucumber, and tomato balance the skillet’s richness.
- Tortilla Chips and Salsa: Great for scooping up extra bites or serving as a casual appetizer.
- Pickled Jalapeños or Cabbage Slaw: Add crunch and contrast.
Topping Table
| Topping | Description |
|---|---|
| Sour cream | Creaminess and tang |
| Guacamole | Cool, luscious richness |
| Sliced green onions | Mild onion bite |
| Fresh cilantro | Herbal freshness |
| Diced tomatoes | Juiciness and color |
| Pickled jalapeños | Briny heat |
| Crumbled queso fresco | Salty, crumbly cheese |
Mix and match toppings to suit preferences. On taco night, you might set out a topping bar and let everyone personalize their plates.
Storing and Reheating Taco Skillet
If you have leftovers (or you’re prepping ahead), proper storage keeps them tasting fresh.
- Refrigerating: Spoon leftovers into an airtight container. Store in the fridge for up to four days.
- Freezing: Let the taco skillet cool. Transfer to a freezer-safe container and freeze up to three months.
- Reheating: For single servings, microwave covered for 1–2 minutes. For larger batches, place back in the skillet over medium heat, stirring gently until warmed through. If frozen, thaw overnight in the refrigerator for best results.
Tip: Add extra broth or a splash of salsa when reheating to loosen the mixture if it looks dry.
Success Tips and FAQs
Making in Advance
You can prep most parts ahead. Brown the meat and vegetables, combine, and store separately from wet ingredients. When ready, follow the steps with rice, beans, salsa, and broth.
Can You Bake It?
Yes. If your skillet is oven-safe, after adding cheese, broil for 1–2 minutes until bubbling and browned.
Scaling Up
This recipe multiplies easily. Use a high-sided Dutch oven or very large skillet when doubling.
A taco skillet is more than the sum of its parts. It offers satisfaction in both flavor and simplicity, meeting the demands of weeknight cooking with effortless flair. Whether you go classic with beef and cheddar or mix things up with plant-based crumbles and spicy salsa, this one-pan wonder never gets old. Try it once, and it might just become a family staple.
Taco Skillet
This one-pan taco skillet is a tasty meal no one can resist! It’s loaded with ground beef, veggies, rice, black beans, and corn. There’s plenty of cheese for a true fiesta.
Ingredients
- 2 cups low-sodium chicken broth
- 3 cloves garlic, minced
- 1 cup salsa
- Optional toppings: chopped cilantro, sliced green onions, diced avocado, sour cream, tortilla chips
- 1 pound lean ground beef
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup uncooked long-grain white rice
- 1 1/2 cups shredded Mexican blend cheese
- 1 (1 ounce) packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1 red bell pepper, diced
- 1 onion, diced
- 1 tablespoon olive oil
- 1 cup frozen corn kernels
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, breaking it up with a wooden spoon, until browned and no longer pink. (About 5-7 minutes.)
- Add the onion, bell pepper, and garlic to the skillet. Cook, stirring often, until the vegetables have softened. (About 3-5 minutes.)
- Sprinkle the taco seasoning over the meat and vegetables. Stir to combine.
- Add the rice, black beans, salsa, and chicken broth to the skillet. Stir well to combine and bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and let simmer until the rice is tender and has absorbed most of the liquid. (About 20 minutes.) Stir occasionally to prevent sticking.
- Remove the lid and stir in the frozen corn. Top the skillet evenly with the shredded cheese. Cover again and let it sit off the heat for 3-5 minutes, until the cheese has melted.
- Serve the taco skillet hot, garnished with your favorite toppings. Enjoy!