This one pan taco skillet recipe has tender seasoned ground beef, black beans, salsa, and a delicious cheesy top layer! It's ready in about 30 minutes.
This family friendly taco skillet dinner is perfect for busy weeknights! I love anything taco-inspired, and who doesn't love loading their favorite toppings onto dinner?!
This recipe is sort of like deconstructed enchiladas. The tortillas get nice and soft from the sauce, and then they're topped with cheese and baked to perfection.
How to make a cheesy taco skillet (summary):
Brown the ground beef and onions with the taco spices in a skillet, then drain the fat. Stir in the salsa, cut-up tortillas, and black beans. Let it heat through. Top the skillet with cheese then broil for a few minutes until golden and bubbly. Serve with your favorite toppings and enjoy! (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- The tortillas do soften up/soak up some liquid, so if you're not a fan of that, you can either just leave them out entirely (or serve them on the side) or add them as a layer between the meat and the cheese (without stirring them in) just before popping the skillet in the oven.
- This recipe uses an oven-proof skillet (a must-have in any kitchen, in my opinion). I used my 10.25" Le Creuset. Lodge also makes good ones!
- You can swap the ground beef for ground turkey if you prefer, but you will need to add some olive oil (a tablespoon or so) to the skillet in step 1 since it's leaner.
- Want to make this spicy? Add in a pinch of cayenne pepper, some hot sauce, a chopped jalapeno pepper, or use a spicy salsa.
- You may swap the individual spices for a couple tablespoons of ready-made taco seasoning if you prefer.
- I used Newman's Own brand salsa (Jalapeno Lime), but feel free to use whatever you have on hand.
- You could try making this with tortilla chips instead of the flour tortillas.
- You can use any/all/none of the suggested toppings: chopped cilantro, chopped scallions, sliced avocado (or guacamole), sour cream, chopped tomatoes... there are many possibilities.
More tasty Tex-Mex recipes to try:
Questions about this easy taco skillet recipe? Let me know in the comments below!
Beef Taco Skillet
- 1 pound lean ground beef
- 1/2 medium onion chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 (14 fluid ounce) can black beans drained & rinsed
- 1 (14.5 fluid ounce) jar salsa use your favorite kind
- 4 medium flour tortillas cut into quarters
- 1 cup Tex-Mex cheese blend shredded
- Toppings: sour cream, chopped scallions, cilantro, avocado, etc. optional, to taste
- Add the beef and onions to a skillet over medium-high heat. Once you've broken the meat up a bit with your spoon, add in the spices. Cook, stirring occasionally, for about 8-10 minutes or until the beef has cooked through. Spoon out excess fat if there's a lot of it.
- Preheat your oven broiler (high heat setting) and move the rack to the top third of the oven.
- Reduce the stove heat to medium and add in the black beans, salsa, and tortillas. Toss gently until the tortillas are folded in (I find it easiest to do this with two spoons), and ensure they're spread out around the skillet fairly evenly (so everyone gets some when you dish it up). See note below on another method you can try if you don't want the tortillas to be very soft/soak up liquid.
- Let the skillet heat through for a few minutes.
- Top the skillet with the cheese, and transfer it to your oven. Leave it in there for a few minutes so the cheese gets nice and bubbly and browned (watch it carefully).
- Serve immediately with desired toppings. Season with salt & pepper if needed.
- The tortillas will soften up/soak up some liquid, so if you're not a fan of that, you can either just leave them out entirely (serve them on the side as you would with normal tacos) or add them as a layer between the meat and the cheese (without stirring them in) just before popping the skillet in the oven.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.