Ultimate Taco Skillet

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This Taco Skillet recipe is a one-pan wonder that delivers bold Tex-Mex flavors with minimal effort. Perfect for weeknights or gatherings, it combines seasoned ground beef, fluffy rice, and a medley of flavorful toppings. Whether served alone, with tortilla chips, or wrapped in a tortilla, it’s a guaranteed hit for kids and adults alike!

Ingredients (Serves 4-6)

For the Base:

  • 1 pound ground beef (85/15 for flavor, or leaner if preferred)
  • 1 packet taco seasoning mix (or 2 tbsp homemade: chili powder, cumin, paprika, garlic powder, and onion powder)
  • 1/2 cup water (to mix with the taco seasoning)
  • 2 cups cooked minute rice (white or brown, cooked per package instructions)
  • 1/2 can sweet corn (drained; about 1/2 cup)
  • 1/2 can diced tomatoes (preferably fire-roasted, undrained; about 1/2 cup)
  • 2/3 can pinto beans (drained and rinsed; about 1 cup)

Toppings:

  • 1/2 cup shredded cheese (cheddar, Mexican blend, or Monterey Jack)
  • Sliced jalapeños (optional, for heat)
  • Sour cream (optional, for serving)
  • Chopped cilantro (optional, for garnish)
  • Diced avocado or guacamole (optional, for creaminess)

Additional Options:

  • 1 small onion, diced (to cook with the beef for extra flavor)
  • 1 bell pepper, diced (for added veggies)
  • Tortilla chips (on the side, for scooping)

Step-by-Step Instructions

1. Brown the Beef

  • Heat a large, deep skillet over medium heat.
  • Add the ground beef and cook, breaking it into crumbles with a spatula.
  • If using, toss in diced onion and bell pepper with the beef. Cook until the beef is browned and the vegetables are softened (about 5-7 minutes). Drain excess grease if needed.

2. Season the Meat

  • Sprinkle the taco seasoning over the browned beef. Pour in the 1/2 cup water, stirring until the meat is well coated. Let it simmer for 2-3 minutes, allowing the seasoning to soak into the beef.

3. Combine the Ingredients

  • Reduce heat to medium-low.
  • Stir in the cooked rice, corn, diced tomatoes (including the juices), and pinto beans. Mix until all the ingredients are evenly distributed.
  • If you’re adding other vegetables like bell peppers or black olives, toss them in at this stage.

4. Simmer for Flavor

  • Cover the skillet with a lid and let the mixture simmer for about 5-7 minutes, stirring occasionally. This helps the flavors meld together and ensures everything is heated through.
  • If the mixture appears dry, add a splash of water or tomato juice to keep it moist.

5. Add the Cheese

  • Sprinkle the shredded cheese over the top of the skillet mixture.
  • Cover the skillet again and turn the heat to low. Allow the cheese to melt (about 2-3 minutes).

6. Garnish and Serve

  • Remove the skillet from the heat.
  • Top with sliced jalapeños, chopped cilantro, diced avocado, or a dollop of sour cream for extra flavor and presentation.

Pro Tips & Variations

  1. Meat Substitutes:
    Swap the ground beef for ground turkey, chicken, or a plant-based alternative like crumbled tofu or lentils for a lighter or vegetarian option.
  2. Veggie Add-Ins:
    Add sautéed zucchini, mushrooms, or spinach for extra nutrients.
  3. Spicy Kick:
    Add a pinch of cayenne pepper to the taco seasoning or drizzle hot sauce into the mix.
  4. Cheese Options:
    Experiment with pepper jack, queso fresco, or a creamy queso dip for added flair.
  5. Make-Ahead:
    Prepare the dish up to the simmering stage, cool, and refrigerate. Reheat and add cheese right before serving.

Serving Suggestions

  1. As Is: Serve the Taco Skillet directly from the pan as a one-dish meal.
  2. With Chips: Scoop the mixture with tortilla chips for a loaded nacho experience.
  3. In Tortillas: Wrap in soft tortillas for easy burritos or tacos.
  4. With a Salad: Pair with a crisp lettuce and tomato salad for a balanced meal.
  5. As a Casserole: Transfer to a baking dish, layer with cheese, and bake at 375°F for 10 minutes until bubbly.

Storage and Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm in the microwave or on the stovetop, adding a splash of water to maintain moisture.
  • Freeze: Freeze the cooked mixture (without toppings) for up to 2 months. Defrost in the fridge overnight before reheating.

This Taco Skillet is a comforting, flavorful dish that’s as versatile as it is delicious. It’s budget-friendly, crowd-pleasing, and endlessly customizable. Whether you’re feeding a family or meal-prepping for the week, this skillet is sure to become a go-to favorite! 🌮✨

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