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taco skillet recipe

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Author: Samantha Hayes
Total Time: 65 minutes
Yield: 4–6 servings 1x
Diet: General

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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

Scale

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

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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

Taco Skillet Recipe