Cheesy Taco Skillet Recipe

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Skillet of cheesy taco casserole topped with sour cream, chopped tomatoes, and cilantro, with corn chips and a serving spoon visible.

Taco skillet is a saucy, cheesy one pan dinner that's ready in about 30 minutes. Salsa does the work of making a rich sauce so you get all the flavor without a long ingredient list.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Author: Michelle

Equipment

12" cast iron or heatproof skillet

Ingredients

1 pound of ground turkey (85/15) or lean ground beef (90/10)
2 tablespoons avocado oil
1/2 a large yellow onion (about 1 cup), diced
½ red bell pepper diced (optional)
2 garlic cloves, minced
1 packet (1 ounce) prepared taco seasoning *see note
15 ounces (1 can) black beans, drained and rinsed
15 ounces (1 can) corn, drained. You can substitute 12 oz or 1½ cups frozen or fresh corn kernels
16 ounces prepared salsa
1/3 cup of water, plus more if needed
8 ounces shredded cheese, Mexican blend, cheddar, or Monterey Jack

Instructions

Heat 2 tablespoons avocado oil in a 12-inch skillet (cast iron works great) over medium heat.
Add the ground meat, onion, and red bell pepper. Cook until the meat is browned and the veggies are soft, breaking up the meat as it cooks. This takes around 8 minutes.
Add the garlic and the taco seasoning. Stir and cook for 1 minute until fragrant. The mixture will look dry at this point, that's normal.
Next, add the beans and corn, and give the mixture a stir to combine.
Pour in the jar of salsa and ⅓ cup of water, stirring to create a sauce and scraping up any browned bits from the bottom of the pan. The mixture should look saucy and coat the meat, without being soupy. Add a splash more water if it still looks dry.
Bring the skillet to a simmer and cook over medium heat until everything is heated through, and bubbling. Taste and add salt if needed.
Once heated through, top with 8 ounces of shredded cheese and broil the topping for 2-3 minutes until the cheese is melted and bubbling. If you don't want to use the broiler, cover the skillet, set the stovetop to low heat, and let the cheese melt.
Serve straight from the skillet with a big spoon, alongside tortillas, tortilla chips, tortilla strips, or rice. Top with sour cream, guacamole, and more cheese if you’d like!

Notes

Taco Seasoning: I used one packet (3 tablespoons) of McCormick taco seasoning. If you're using homemade taco seasoning or Old El Paso in the large can, I would use 4 tablespoons.

Salsa: I use the jarred kind that's in the international aisle at the grocery store. I do not use fresh or refrigerated salsas.

Cuisine 30 Minute Meals, American, Tex-Mex

Course Dinner, Main Course

Nutrition