FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
taco skillet recipe
- Total Time: 65 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This vibrant taco skillet recipe offers a hearty, flavor-packed weeknight meal with minimal cleanup, perfect for busy families seeking a delicious and stress-free dinner.
Ingredients
- 1 lb lean ground beef
- 1 Tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 Tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 0.5 tsp sumac
- 0.5 tsp za’atar
- 0.5 tsp salt (for skillet)
- 0.25 tsp black pepper
- Pinch red pepper flakes (optional)
- 14.5 oz can diced tomatoes, undrained
- 15 oz can black beans, rinsed and drained
- 1.5 cups frozen corn kernels, thawed
- 0.5 cup vegetable broth
- 2 cups shredded Monterey Jack or cheddar cheese
- 0.25 cup tahini
- 2 Tbsp fresh lemon juice
- 3 Tbsp cold water
- 1 small clove garlic, grated (for drizzle)
- 0.25 tsp salt (for drizzle)
- 0.25 cup fresh pomegranate seeds
- 0.25 cup finely chopped fresh flat-leaf parsley
Instructions
- Brown the Meat: Preheat oven to 375(deg)F. Heat olive oil in a 10-12 inch oven-safe skillet over medium-high heat. Cook ground beef until browned (about 7-8 minutes), breaking it apart. Drain excess fat; the beef should look crumbly and cooked through.
- Add Flavor: Add chopped yellow onion and diced bell peppers to the skillet. Cook, stirring occasionally, until vegetables begin to soften (about 5-7 minutes). Stir in minced garlic and all the spices; cook for 1 minute until fragrant.
- Simmer Skillet: Add diced tomatoes, rinsed black beans, thawed corn, and vegetable broth. Stir to combine. Bring to a gentle simmer, then reduce heat to medium-low and cook for 10 minutes. This allows flavors to meld and the sauce to slightly thicken. If the sauce seems too thin, let it simmer uncovered for a few extra minutes to reduce.
- Bake with Cheese: Sprinkle shredded cheese evenly over the skillet mixture. Transfer to the preheated oven and bake for 10-15 minutes. The cheese should be fully melted, bubbly, and the edges lightly golden. The aroma of melted cheese will fill your kitchen.
- Prepare Drizzle and Garnish: While the skillet bakes, whisk together tahini, fresh lemon juice, cold water, grated garlic, and 0.25 tsp salt in a small bowl for the Sumac-Tahini Drizzle. Garnish the finished skillet with fresh pomegranate seeds and finely chopped fresh flat-leaf parsley.
Notes
Designed for one-pan cooking to minimize cleanup. Chop onions and bell peppers ahead of time for faster assembly. For spicier kick, add extra red pepper flakes or hot sauce before simmering. For a creamy texture, stir in sour cream or Greek yogurt before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop, Oven Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups (approx 280 g)
- Calories: 580 calories
- Sugar: 10 g
- Sodium: 950 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 38 g
- Cholesterol: 100 mg