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–+ servings
hannie mayzel

One Pan Beef Taco Skillet

Enjoy the bold flavors of tacos in a quick, easy one-pan meal! The One Pan Beef Taco Skillet combines ground beef, colorful vegetables, beans, corn, and crispy tortilla wedges, all topped with melted cheese. This dish brings together the best of comfort food with minimal cleanup, making it perfect for busy weeknights or family gatherings.
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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. Preparation: Dice the red bell pepper and zucchini, slice the green onions, and cut the corn tortillas into small wedges. This ensures a smooth cooking process.
  2. Cook the Beef: Heat a large skillet over medium-high heat, lightly coating it with cooking spray and olive oil. Add ground beef and cook, breaking it apart, until browned, about 5-7 minutes. Drain any excess fat.
  3. Sauté Vegetables: Add the diced red bell pepper, zucchini, and the white/light green parts of the green onions to the skillet. Cook for about 5 minutes, until tender.
  4. Add Spices and Sauce: Stir in chili powder, cumin, garlic powder, and oregano. Cook for 1 minute, then add enchilada sauce, stirring to combine.
  5. Combine Ingredients: Stir in black beans and corn. Layer the tortilla wedges over the mixture, pressing them down slightly.
  6. Top with Cheese: Sprinkle 1 cup of shredded cheese over the top, cover the skillet, and reduce the heat to low. Let it cook for 10 minutes until the cheese is melted. Add the remaining ½ cup cheese and broil for a few minutes if you prefer a crispy top.

Notes

  • Ingredient Tips: Use lean ground beef for a lighter dish, and fresh, colorful vegetables for flavor and visual appeal. Fire-roasted corn adds a nice smokiness to the dish.
  • Cooking Tips: Cut vegetables into uniform pieces for even cooking. Let the tortillas soak in the sauce before adding cheese to ensure they are flavorful and tender.
  • Serving Tips: Serve the skillet directly from the pan with a variety of garnishes such as cilantro, sour cream, and avocado for added flavor and texture.

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