One-Pot Cheesy Beef Taco Skillet

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• 1 cup frozen corn
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste
• Optional toppings: sour cream, avocado slices, green onions

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it into crumbles with a spoon.
2. 2 Add the diced onion and bell pepper to the skillet, cooking until softened.
3. 3 Stir in minced garlic and taco seasoning, cooking for an additional minute.
4. 4 Add frozen corn, black beans, and salsa to the skillet. Stir well and let simmer for 5 minutes.
5. 5 Reduce heat to low and sprinkle cheese over the top. Cover the skillet and let the cheese melt, about 2-3 minutes.
6. 6 Stir in chopped cilantro and lime juice. Season with salt and pepper to taste.
7. 7 Serve directly from the skillet, offering optional toppings on the side.

Equipment

• Large skillet with lid

Variations

• Add diced tomatoes for extra freshness.
• Include diced jalapeños for a spicy kick.

Substitutions

• Use ground turkey or chicken as a leaner protein alternative.
• Substitute salsa with enchilada sauce for a different flavor profile.

Pairings

• A cold Mexican cerveza complements this dish perfectly.
• Pair with a classic margarita for a festive touch.

Nutrition

Tips

• For a smokier flavor, use ground turkey or chicken in place of beef.
• If you prefer a thicker sauce, simmer uncovered for an additional 5 minutes before adding cheese.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop, adding a splash of salsa if needed to loosen.

Serving Suggestions

• Serve with warm tortillas and a side of Mexican rice.
• Pair with a fresh cilantro-lime coleslaw for a refreshing crunch.

FAQ