Cheesy Ground Beef Taco Skillet

Weeknight taco cravings meet one-pan ease in this cheesy ground beef skillet, a Tex-Mex favorite built for busy tables. Seasoned beef simmers with black beans, corn, and tomato sauce, then finishes under a stretchy blanket of melted Mexican cheese.

Serves 5 · 12 min prep · 25 min cook

Estimate for one serving

• 640 cal
• 38g protein
• 48g carbs
• 32g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 1.25 lb lean ground beef
• 1 medium yellow onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 3 tbsp taco seasoning
• 1 (8 oz) can tomato sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1/2 cup beef broth
• 2 cups shredded Mexican cheese blend
• 2 cups cooked white rice
• 1 tbsp olive oil
• 1/3 cup fresh cilantro, chopped
• 1 lime lime wedges
• 1/2 cup sour cream
• for serving tortilla chips

Instructions

1. 1Heat the olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until no pink remains and edges start to brown, 6 to 7 minutes. Drain excess fat if needed.
2. 2Add the diced onion and bell pepper to the beef and cook until softened, about 4 minutes. Stir in the minced garlic and taco seasoning and cook 1 minute until the spices bloom and smell toasty.
3. 3Pour in the tomato sauce, black beans, frozen corn, and beef broth. Stir well, bring to a simmer, then reduce heat to medium-low and cook uncovered for 8 minutes until the mixture thickens slightly and the corn is hot.
4. 4Fold in the cooked rice so it absorbs the saucy beef mixture and heats through, about 2 minutes. Taste and add a pinch more salt if your taco seasoning is mild.
5. 5Sprinkle the shredded Mexican cheese evenly over the entire surface. Cover the skillet with a lid and cook on low for 2 to 3 minutes until the cheese is fully melted and gooey.
6. 6Remove from heat. Dollop sour cream in the center, scatter chopped cilantro over the top, and squeeze fresh lime juice across the skillet.
7. 7Scoop into bowls and serve with tortilla chips on the side for scooping or crushing over the top for crunch. Leftovers reheat beautifully for next-day lunches.