Weeknight Beef and Bean Taco Skillet

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (8 ounces) tomato sauce
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Shredded cheddar cheese, for serving
• Fresh cilantro, chopped, for garnish
• 1/2 cup diced tomatoes, for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add ground beef, breaking it up with a spatula, and cook until browned.
3. 3 Stir in onion and garlic, cooking until softened.
4. 4 Add pinto beans, tomato sauce, chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
5. 5 Simmer for 10 minutes, allowing flavors to meld.
6. 6 Serve topped with cheese, cilantro, and diced tomatoes.

Equipment

• Large skillet

Variations

• Substitute ground turkey for beef for a leaner option.
• Add corn kernels for extra texture.

Substitutions

• Use black beans instead of pinto beans.
• Substitute salsa for tomato sauce for added tang.

Pairings

• Mexican rice
• Refried beans
• Fresh lime wedges

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper.
• Serve with warm tortillas for a complete taco experience.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.

Serving Suggestions

• Warm corn tortillas
• Sliced avocado
• Sour cream

FAQ