This one pan Taco Skillet recipe is loaded with seasoned ground beef, pinto beans, salsa, crispy fried tortilla strips, and a gooey cheesy topping! Ready in 25 minutes.
JUMP TO RECIPESuper simple to throw together on a busy weeknight, this Taco Skillet comes together quickly on the stovetop, and finishes in a high heat oven for a crunchy and cheesy top.
I have tested this recipe to get the perfect balance of flavors, from the taco-style spice blend, to the diced chilis and pinto beans. This hearty and filling dinner brings taco night to one pan, complete with homemade crispy tortilla strips for extra crunch!
Table of Contents
- Taco Skillet Ingredient Notes
- How to make the Taco Skillet
- Taco Skillet Recipe Variations and Substitutions
- Topping Ideas & Serving Suggestions
- Storage and Reheating
- More Tex-Mex Inspired Recipes
Taco Skillet Ingredient Notes
Ground beef. I like to use 80/20 ground beef for this recipe, since it is more flavorful and juicy than lean ground beef. Once the beef is cooked through, I drain the excess fat to keep the dish from getting greasy. To skip this step, use a leaner (90/10) ground beef.
Pinto beans. Creamy and mild pinto beans add a great texture to the Taco Skillet, melding right into the other ingredients. Draining (but not rinsing) the beans gives a bit of extra flavor and a thicker consistency to the dish.
Salsa and diced chilis. Jarred salsa and canned diced green chilis make up the sauce for this skillet, with a rich and tangy tomato flavor, and a roasted and earthy flavor from the chilis. Use any of your favorite jarred salsa for this recipe! I used Newman's Own.
Tortillas. You'll need 4 taco sized flour tortillas or corn tortillas to make the crispy tortilla strips to top the Taco Skillet. These are thinly sliced and fried in a bit of avocado oil, then drained and salted. Once your skillet is ready to go in the oven, sprinkle them over top and add the cheese! Crumbled tortilla chips would make a great substitute if you are short on time.
Cheese. This recipe calls for Mexican blend shredded cheese. Using pre- shredded cheese for this recipe saves a bit of time and adds extra flavor, but if you like, you can grate your own as well. See Variations below for other cheese ideas!
Spice Blend Notes
This recipe uses a spice blend with Ancho chili powder, Mexican oregano, smoked paprika and a few other simple pantry staples. All the spices combined make for a flavorful and slightly smoky finish to the taco skillet.
Ancho chili powder is made from ground dried poblano peppers, and has a mild smoky flavor, which is different from standard chili powder- which is actually a blend of spices.
Mexican oregano has a brigher, citrusy note than standard dried oregano, but regular dried oregano can be used for this recipe as well, and will still be delicious!
How to make the Taco Skillet
Below is a step by step visual guide with sensory cues to help you make the perfect Taco Skillet, every time!
Taco Skillet Recipe Variations and Substitutions
Below are some easy swaps to use what you have, or work with your dietary preferences.
| 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. |
Topping Ideas & Serving Suggestions
Toppings: Sliced avocado or guacamole, sour cream, jalapenos, cilantro, scallions, lime wedges, shredded lettuce, chopped tomatoes, and thinly sliced radishes all make great toppings for this Taco Skillet! Think whatever you like to top your tacos with!
Serve with: Add a quick side salad or Mexican style rice to complete the meal!
25 Minute 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. 2. 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. 3. 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. 4. 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. 5. 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. 6. Add the spices to the pan and stir to combine with the beef, peppers, and onions. 7. Cook 1 minute, until fragrant. 8. Add the salsa, diced chilis and drained pinto beans, stir to combine, and simmer 5-7 minutes, stirring occasionally, until warmed through. 9. Turn off heat and layer tortilla strips over top in an even layer, then sprinkle cheese over top. 10. Bake in preheated oven on the top rack for 5-6 minutes, until cheese is melted and lightly browned.
Nutrition
Storage and Reheating
Storage. Cool the Taco Skillet to room temperature, and store leftovers in an airtight container in the fridge for up to 4 days.
Freezing. To freeze, omit the crispy tortillas, and store in a freezer safe container or resealable bag for up to 3 months!
Reheating. To reheat, warm through on a parchment paper or foil lined baking sheet for 20 minutes in a 350 degree oven, or microwave. If reheating from frozen, thaw overnight before reheating.
More Tex-Mex Inspired Recipes
If you love this easy Taco Skillet recipe, you'll love these Mexican-inspired recipes, too!
Try my Chorizo Cornbread Casserole, with a hearty chorizo filling, and a cheesy cornbread top!
Make my Ground Beef Chili Frito Pie, for a family style version of a walking taco.
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