Mexican Taco Skillet
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Serves: 8
This is a one-pan dinner, which makes it very appealing. Fewer dishes to wash sounds good any day. It comes together quickly so getting it from stove to table for dinner is convenient.
Omitting the black beans makes this a low carb/keto meal. Serve it over lettuce and it becomes a Mexican taco salad. You can add as much heat as you’d like or none at all. This is a sort of stick-to-your-ribs hearty meal, and makes great leftovers.
It’s easy to make enough for a crowd when you’ve got lots of hungry souls to feed. It’s nothing fancy, but all the spices combined packs a lot of flavor. Delicious!
Mexican Taco Skillet
This is a stick-to-your-ribs hearty meal, and makes great leftovers.
Ingredients
For the Taco Skillet:
- 1 1/2 tablespoons avocado oil, divided
- 2 pounds ground beef
- 1/2 large, red onion
- 1 bell pepper, diced
- 4 ounces diced green chiles
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Mexican oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon smoked paprika, hot or mild
- 1 15-ounce can black beans, rinsed and drained
- 2 10-ounce cans Rotel tomatoes with green chiles, undrained
- 1/4-1/2 cup beef broth, lower sodium
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups Monterey Jack cheese, shredded
Toppings:
- Sliced avocado
- Sour cream
- Jalapenos, pickled or fresh
- Green onions, sliced
- Tomatoes, diced
- Salsa
Serve Over:
- Yellow rice
- Shredded lettuce, for keto/low carb
- Tortilla chips, crushed or whole for scooping
Instructions
- In a large cast-iron skillet, or another large pan, heat 1 tablespoon of the oil over medium-high heat. Once hot, add the ground beef, breaking up the meat with a spoon. Spread the crumbled ground beef around the pan and don’t stir for 3 minutes to get some nice browning on the beef. Continue cooking and gently stirring until no pink remains. Drain in a colander and set aside.
- Add ½ tablespoon of the avocado oil to the hot pan and lower your heat to medium. Add the onion, bell pepper, and seasonings. Cook, stirring often, until the vegetables start to soften. If the seasonings seem to start burning, turn the heat down a little.
- Stir in the green chilies, beans (omit if making low carb), and Rotel.
- Return the drained meat to the pan with the vegetables. Turn the heat down to medium, and continue to cook for another 3 to 4 minutes to heat all the way through. (You can add beef stock if the mixture seems too thick for your tastes.) Taste for seasonings and add more salt if needed or any other spices you want to stand out. Give one more stir to make sure seasonings are throughout the meat mixture.
- Sprinkle cheeses over the meat and allow to melt, or alternatively place under the broiler to lightly brown.
- Serve as is or over a suggestion from the recipe.
Notes
Omitting the black beans will make this low carb. If you miss the bulk of the beans, you’re welcome to add more vegetables like chopped zucchini or squash or even chopped, cooked cauliflower.
If you’re doing a low carb keto diet, you don’t have to drain off all the fat from the ground beef. I would suggest draining off most, though.
This makes a lot, so it’s great for company or just us for leftovers. Yumm.
Love cheese?? We do! Feel free to change up your cheeses. Pepper-jack and Colby are some of my favorites for Tex-Mex food.
Nutrition Facts
Mexican Taco Skillet
Amount per Serving
Calories
435
% Daily Value*
Fat
22.6
g
35
%
Saturated Fat
11.5
g
72
%
Polyunsaturated Fat
1.5
g
Monounsaturated Fat
7.8
g
Cholesterol
114.3
mg
38
%
Sodium
873.3
mg
38
%
Carbohydrates
16.7
g
6
%
Fiber
6.9
g
29
%
Sugar
3.9
g
4
%
Protein
41.3
g
83
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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