20 Minute Cheesy Taco Skillet Recipe

Tortilla chips dipped in taco beef skillet with toppings.

5 from 3 votes

20 Minute Cheesy Taco Skillet Recipe

You get saucy beef, beans, and melted cheese in every scoop of the 20 Minute Cheesy Taco Skillet. Serve it hot for snacking, wrapping, or piling onto rice.

Prep Time8

Cook Time12

Total Time20

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 422kcal

Author: Andrea

Ingredients

1 tbsp olive oil
1/2 onion diced
1 carrot julienned
1 zucchini quartered lengthwise and sliced
1 lb lean ground beef
1 packet McCormick Organic Taco Seasoning Mix
1/2 cup tomato sauce
1/4 cup chicken broth or water
1 (14.5 oz) can black beans drained and rinsed
2 tomatoes seeds removed and diced
1 1/2 cup shredded cheddar cheese or a blend of cheddar and Monterey Jack
2 green onions sliced
2 cup shredded lettuce

Optional Garnishes

diced avocado
sour cream
chopped cilantro

Instructions

Place a large skillet over medium heat and add the olive oil. When the oil is hot, sauté the onion, carrot, and zucchini until soft. Push the vegetables to the edge of the pan and add the beef. Brown the meat for 3-4 minutes before adding the seasoning mix. Continue cooking the beef until cooked through.
Add the tomato sauce, broth, black beans, and tomatoes. Allow the mixture to simmer until the sauce thickens.
Sprinkle the cheese over the top, cover with a tight-fitting lid (or a large piece of aluminum foil), and remove from the heat. After about a minute or two, remove the lid and top with green onion and lettuce. Serve the skillet as a dip, use it as a taco or burrito filling, or as a nacho topping. Garnish with avocado, sour cream, or cilantro, if desired.

Notes

*I used ground beef for this recipe, but ground chicken or ground turkey work just as well and tastes great too.

To STORE Taco Beef Skillet leftovers, let the skillet cool completely before transferring to an airtight container. It’ll keep in the refrigerator for 3–4 days, but since it contains dairy, it’s best to enjoy it sooner rather than later. You can also FREEZE it for up to 2 months—store it in freezer-safe containers or bags, pressing out extra air to help prevent freezer burn.

Thaw overnight in the fridge if frozen. REHEAT in the microwave or in a skillet over medium heat until hot. Add a splash of broth or water if it seems dry.

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