Q: What is a taco skillet dinner?

A: A taco skillet dinner is all the flavors of taco night cooked together in one pan. Ground beef, beans, corn, tomatoes, salsa, and melted cheese come together in a single skillet. You skip the full taco bar setup and get a hot dinner on the table in about 30 minutes.

Q: What can I do with leftover taco meat?

A: So many things. Spoon it over chips for a quick nacho plate, serve it on shredded lettuce for a taco bowl, stir it into cooked rice for a fast taco rice dinner, or wrap it in flour tortillas for easy burritos. Leftover taco skillet over rice the next day is honestly one of my favorite quick lunches.

Q: Can I make taco skillet dinner ahead of time?

A: Yes. Make the beef filling up to 3 days ahead and keep it in the fridge. Reheat on the stovetop, add fresh cheese on top to melt, and serve. It is just as good the next day, maybe even better.

Q: How do I keep the taco skillet from getting watery?

A: Drain the canned tomatoes with green chilis before adding them. If the skillet still looks too wet after simmering, leave the lid off for the last 5 minutes and let the extra liquid cook off.

Easy Taco Beef Skillet Dinner, One Pan and Ready in 30 Minutes

Ingredients

Units Scale

1/2 onion, chopped
2 pounds ground beef
3 tablespoons taco seasoning, or one packet
2 cans diced tomatoes with green chilis, drained if too watery
1 can black beans, drained and rinsed
1 cup frozen corn
1 cup salsa
2 to 3 cups shredded cheddar cheese
Soft or hard taco shells, for serving

Optional toppings:

Shredded lettuce
Sliced avocado
Taco chips
Sour cream
Extra salsa

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Instructions

Cook the onion. Heat your skillet over medium heat with a little oil. Add the chopped onion and cook for 3 to 4 minutes until it softens.
Pro tip: Do not skip this step. Cooking the onion first builds a better flavor base for the whole skillet.
Brown the ground beef and season it. Add the ground beef and cook until no pink remains, breaking it apart as you go. Drain the excess fat, then stir in the taco seasoning.
Pro tip: Drain the fat well so your skillet does not get greasy.
Add everything else. Stir in the drained tomatoes with green chilis, salsa, black beans, and frozen corn. Give everything a good stir to combine.
Simmer for 15 minutes. Reduce the heat to medium-low. If the skillet looks watery, leave the lid off so the extra liquid can cook off.
Pro tip: Taste at the end of this step and adjust salt or seasoning if needed.
Load it up with cheese. Sprinkle the shredded cheddar evenly over the top. Put the lid on for 2 to 3 minutes and let the cheese get melted and bubbly.
Serve your way. Spoon into taco shells, pile over chips, or ladle onto shredded lettuce for a taco bowl. Set out whatever toppings your family loves and let everyone go.

Author: Susan Buonpane
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican-American