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–+ servings
hannie mayzel

One Pan Beef Taco Skillet

The One Pan Beef Taco Skillet is a quick and easy dinner packed with all the flavors of tacos in one pan. Ground beef, fresh veggies, black beans, corn, and crispy tortilla wedges come together in a savory dish that’s topped with melted cheese. It’s a flavorful, low-mess meal perfect for busy nights!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • Cooking spray
  • ½ teaspoon olive oil
  • 1 lb lean ground beef
  • 1 small red bell pepper diced small (about ¾ – 1 cup)
  • 1 medium zucchini diced small (about 1 ¾ – 2 cups)
  • 6 green onions thinly sliced, white/light green and dark green parts separated
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 2 cups 15 to 16 oz jarred or canned red enchilada sauce
  • 1 15 oz can black beans, rinsed and drained
  • 1 cup frozen corn fire roasted or regular
  • 8 6-inch corn tortillas, each cut into 6 wedges (about 8 ounces total)
  • 1 ½ cups shredded Mexican blend cheese divided
  • For garnish: green onion tops fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado

Method
 

  1. Prep the Ingredients: Dice the red bell pepper and zucchini, slice the green onions (separating the white/light green and dark green parts), and cut the tortillas into wedges. This ensures everything is ready to cook.
  2. Cook the Beef: Heat a large skillet over medium-high heat. Add cooking spray and olive oil, then add ground beef. Cook, breaking up the beef until browned, about 5-7 minutes. Drain any excess fat.
  3. Sauté the Vegetables: Add the diced bell pepper, zucchini, and the white/light green parts of the green onions to the skillet. Sauté for about 5 minutes until the vegetables soften.
  4. Add Spices and Sauce: Stir in chili powder, cumin, garlic powder, and oregano. Cook for 1 minute to bring out the flavors, then pour in the enchilada sauce. Stir to combine.
  5. Combine Beans and Corn: Add the black beans and corn. Stir everything to combine evenly. Layer the tortilla wedges over the mixture and press down gently to absorb some of the sauce.
  6. Top with Cheese: Sprinkle 1 cup of shredded cheese over the skillet. Cover with a lid, reduce heat to low, and cook for 10 minutes until cheese is melted. Remove the lid and sprinkle the remaining cheese on top. For a crispy finish, broil for a few minutes until the cheese is golden brown.

Notes

  • Ingredient Tips: Opt for lean ground beef for a healthier dish, and use fresh veggies for added color and nutrition. Fire-roasted corn adds a delightful smokiness.
  • Cooking Tips: Ensure your vegetables are cut to a uniform size for even cooking. Let the tortillas soak in the sauce before adding cheese for the best texture.
  • Serving Tips: Serve the skillet directly from the pan with garnishes like cilantro, sour cream, avocado, and diced tomatoes for a fresh and flavorful finish.

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