25 Minute Taco Skillet Recipe
Weeknight Taco Skillet recipe with seasoned ground beef, pinto beans, salsa, crispy fried tortilla strips, and cheesy topping!
Servings: 6
Calories: 347kcal
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.
Nutrition
Calories: 347kcal | Carbohydrates: 14g | Protein: 20g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 727mg | Potassium: 357mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1339IU | Vitamin C: 26mg | Calcium: 184mg | Iron: 3mg