This one-pan Taco Skillet recipe is loaded with seasoned ground beef, pinto beans, salsa, crispy tortilla strips, and plenty of melty cheese. Ready in just 25 minutes, it's an easy, hearty dinner that brings all the flavors of taco night to one skillet.
Looking for another taco night favorite? Try my easy birria tacos recipe for crispy, cheesy tacos filled with tender slow-cooked meat and served with a rich consommé for dipping.
Recipe Summary: Taco Skillet
- ✅ Recipe Name: Taco Skillet
- 🕒 Ready In: 25 minutes
- 👪 Serves: 6 (easy to scale)
- 🍽 Calories: 347 per serving
- 🥣 Main Ingredients: Ground beef, pinto beans, salsa, tortillas, Mexican cheese blend
- 📖 Dietary Info: Family-friendly, one-pan meal
- ⭐ Why You'll Love It: This cheesy Taco Skillet is ready in just 25 minutes and packs all the flavors of taco night into one easy pan, complete with crispy tortilla strips and plenty of melty cheese.
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If you're looking for an easy weeknight dinner that delivers all the flavors of taco night with minimal cleanup, this Taco Skillet Recipe is a great one to keep in your rotation. Seasoned ground beef, beans, salsa, crispy tortilla strips, and melty cheese come together in one pan for a hearty meal that's ready in just 25 minutes.
If you're craving more Tex-Mex comfort food, try my chili Frito pie for another easy ground beef favorite, or my Mexican cornbread casserole for a cheesy, satisfying dinner that's perfect for feeding a crowd.
Why you'll love this recipe
- One pan. Everything cooks in a single skillet for easy cleanup.
- Ready in 25 minutes. A quick, hearty dinner that's perfect for busy weeknights.
- Big taco flavor. A homemade spice blend, salsa, and green chiles create a rich, savory sauce.
- Great texture. Crispy tortilla strips and gooey melted cheese make every bite satisfying.
- Easy to customize. Swap the beans, cheese, protein, or toppings to make it your own.
- Family favorite. All the flavors of taco night in an easy, cheesy skillet everyone will love.
Jump to:
Ingredients
- Ground beef. I prefer 80/20 ground beef for the best flavor and juiciness. Drain the excess grease after browning, or use 90/10 if you'd rather skip that step.
- Pinto beans. Drained (not rinsed) pinto beans add creaminess and help thicken the skillet while soaking up all the taco flavors.
- Salsa and diced green chiles. These create a quick, flavorful sauce with tangy tomato flavor and mild heat. Use your favorite jarred salsa—I used Newman's Own.
- Tortillas. Thinly sliced flour or corn tortillas are fried until crispy for the topping. Short on time? Crushed tortilla chips work just as well.
- Cheese. Mexican blend melts beautifully and adds classic taco flavor. Pre-shredded is convenient, but freshly grated works too.
- Taco seasoning. A blend of ancho chili powder, Mexican oregano, smoked paprika, and pantry spices gives this skillet a rich, smoky flavor. Don't have Mexican oregano? Regular dried oregano works just fine.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
| Meat Options | Use ground turkey or a plant-based ground beef alternative in place of the ground beef. |
| Beans to use | Swap the pinto beans for canned black beans or kidney beans. |
| Spice Swap | In a hurry? use 2 tablespoons of your favorite taco seasoning in place of the spice blend. |
| Cheese Ideas | Use shredded cheddar, Monterey jack, or pepper jack cheese in place of the Mexican style shredded cheese. |
How to make a Taco Skillet
- Step 1: Preheat your oven to 450 degrees f. slice your tortillas into thin strips (about ¼" thick).
- Step 2: Heat avocado oil in a large skillet until shimmering and just starting to smoke, then add your tortillas to fry.
- Step 3: Fry the tortilla strips, moving them around and flipping, until golden brown and crisp, about 3 minutes. Drain on paper towels, and season with salt while still warm.
- Step 4: Remove all but 1 tablespoon of oil from the skillet, and add the peppers and onions. Season with salt and pepper and cook, stirring occasionally, until slightly softened.
- Step 5: Move onions and peppers to the outer edge of the pan, and add your ground beef to the center.
- Step 6: Cook beef, breaking up as you go, until cooked through, and no pink remains. Use paper towels to drain off the excess grease from the skillet.
- Step 7: Add the spice blend, and stir to combine. Cook for 1 minute, until just fragrant, to bring out the flavors in the spices.
- Step 8: Add salsa, diced chilis and pinto beans, stir to combine, and simmer until warmed through, about 7 minutes.
- Step 9: Turn off heat, and cover the meat mixture with an even layer of the reserved tortilla strips, and top with cheese.
- Step 10: Bake on the top rack of the oven for 6 minutes, until cheese is melted and lightly browned.
Expert Tips
- Drain the beef well. If using 80/20 ground beef, drain the excess grease after browning so the skillet doesn't become oily.
- Don't rinse the beans. Draining the pinto beans (without rinsing) helps keep the sauce rich and flavorful.
- Fry the tortilla strips just until golden. They'll continue to crisp as they cool, so avoid overcooking.
- Broil for the finish. Broil the skillet for 1–2 minutes after the cheese melts for an extra bubbly, golden topping.
- Let it rest. Allow the skillet to sit for 5 minutes before serving so the cheese sets slightly and the flavors come together.
- Customize your toppings. Finish with sour cream, avocado, cilantro, jalapeños, or pico de gallo for even more flavor.
Taco Skillet Recipe FAQs
I like using 80/20 ground beef because it has the best flavor and stays juicy. Just drain the excess grease after browning. If you prefer, 90/10 ground beef, ground turkey, or ground chicken also work well.
The sauce is made by combining your homemade taco seasoning with salsa and diced green chiles. Together they create a flavorful, slightly smoky sauce that coats the beef and beans without needing any additional ingredients.
Yes! You can prepare the skillet up to the point of adding the tortilla strips and cheese. Refrigerate, then top with the tortilla strips and cheese and bake just before serving for the best texture.
Yes. For the best results, freeze the skillet without the crispy tortilla strips. Thaw overnight in the refrigerator before reheating and add fresh tortilla strips when serving.
Topping Ideas & Serving Suggestions
Toppings. Finish your Taco Skillet with avocado or guacamole, sour cream, jalapeños, cilantro, green onions, shredded lettuce, diced tomatoes, radishes, or a squeeze of fresh lime.
Serve with. Pair it with Mexican rice, a simple green salad, tortilla chips and salsa, or warm flour tortillas for an even heartier meal.
If you tried this Taco Skillet Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Taco Skillet Recipe
Equipment
- large oven-safe skillet or cast iron skillet (oven safe to 450 degrees f)
- paper towels
Ingredients
- ½ cup avocado oil, (or other neutral oil, such as canola oil)
- 4 tortillas , (taco size, corn or flour, cut into ¼" thick strips)
- 1 medium red bell pepper, diced
- 1 small onion, diced
- 1 lb 80/20 ground beef, (or lean ground beef)
- 1 tablespoon ancho chili powder, (or chili powder)
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Mexican oregano, (or dried oregano)
- 1 teaspoon Diamond crystal kosher salt , (or ½ teaspoon table salt)
- ¼ teaspoon ground black pepper
- ½ tablespoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- 1 16 oz jar of salsa
- 1 4 oz can of diced green chilis
- 1 15.5 oz can of Pinto beans , drained
- 1 cup Mexican blend shredded cheese , or grated cheddar cheese
Garnishes
- top with sliced avocado, lime wedges, cilantro, white onion, scallion, sour cream, (optional)
Instructions
- Preheat oven to 450 degrees f.
- Pour the avocado oil into a large oven safe skillet and heat over medium-high heat. Line a plate with a couple of paper towels and set nearby.
- When the oil is hot, shimmering, and just starting to smoke, add the tortilla strips and fry, stirring occasionally and moving them around the pan, until they are crisp and lightly colored, about 2 -4 minutes. Carefully remove with a slotted spoon or tongs to the paper towel lined plate and sprinkle lightly with salt while they are still hot.
- Remove all but 1 tablespoon oil from the pan, and reduce heat to medium. Add diced onion and peppers. Season with salt and pepper to taste, and cook, stirring occasionally, for 3-5 minutes, until slightly softened.
- Move the peppers and onions to the outer edges of the pan. Add the ground beef and cook, breaking up as you go with a wooden spoon or spatula, until browned and no pink remains, 4-5 minutes. Drain off any excess grease using paper towels to blot the excess, then discarding.
- Add the spices to the pan and stir to combine with the beef, peppers, and onions.
- Cook 1 minute, until fragrant.
- Add the salsa, diced chilis and drained pinto beans, stir to combine, and simmer 5-7 minutes, stirring occasionally, until warmed through.
- Turn off heat and layer tortilla strips over top in an even layer, then sprinkle cheese over top.
- Bake in preheated oven on the top rack for 5-6 minutes, until cheese is melted and lightly browned.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze without the crispy tortilla strips for up to 3 months.
- Reheating: Thaw overnight if frozen, then reheat in a 350°F oven until warmed through or microwave individual portions.
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