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Skillet Night
Weeknight Mains 3 min read

20-Minute Ground Beef Taco Skillet

This 20-minute ground beef taco skillet uses one pan, pantry spices, salsa, beans, and melted cheese. Scoop it into tortillas or over rice for taco night.

Street tacos with seared beef, salsa, and lime

Taco night does not need a lineup of pans or a packet you cannot pronounce. Brown the beef, bloom the spices in the same skillet, then fold in salsa, corn, and beans so everything eats like a loaded taco without the assembly line.

Assorted tacos with salsa and lime
Photo: Wikimedia Commons, CC BY-SA 2.0

Ingredients (serves 4)

  • 1 lb (454 g) 85% lean ground beef
  • 1 small yellow onion, diced (about 1 cup / 140 g)
  • 2 garlic cloves, minced
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ¾ tsp kosher salt
  • ½ cup (120 ml) salsa (mild or medium)
  • ½ cup (120 ml) water or beef broth
  • 1 cup (165 g) frozen corn, no need to thaw
  • 1 can (15 oz / 425 g) black beans, rinsed and drained
  • 1 cup (113 g) shredded cheddar or Mexican-blend cheese
  • 2 Tbsp chopped cilantro
  • Lime wedges, for serving
  • Warm tortillas, rice, or tortilla chips, for serving

Method

  1. Heat a 12-inch skillet over medium-high heat. Add the ground beef and onion. Cook 5–6 minutes, breaking the beef into small crumbles, until no pink remains.
  2. Drain off all but about 1 tablespoon of fat if the pan looks greasy.
  3. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and salt. Cook 30 seconds, until the spices smell toasty.
  4. Add the salsa and water. Scrape the browned bits off the bottom of the skillet.
  5. Stir in the corn and black beans. Simmer 4–5 minutes, stirring once or twice, until the liquid thickens and the corn is hot.
  6. Sprinkle the cheese over the top. Cover, turn off the heat, and let stand 1–2 minutes until the cheese melts.
  7. Finish with cilantro and a squeeze of lime. Serve with tortillas, rice, or chips.

Cook’s note

Ground turkey or a 50/50 beef-and-turkey mix works the same; add 1 teaspoon oil at the start if the meat is extra lean.

What to serve with it

Warm flour tortillas, cilantro-lime rice, or a bag of chips if that is the night you are having. A simple cabbage slaw (lime, salt, a spoon of mayo) cuts the cheese.

Make-ahead and leftovers

The filling keeps 3 days in the fridge. Reheat in a skillet with a splash of water so it does not dry out. Do not freeze with the cheese on top — freeze the beef mixture, then add cheese when you reheat.

Troubleshooting

If the skillet is watery, you added too much salsa or did not simmer long enough. Keep cooking uncovered until a spatula leaves a trail. If it tastes flat, it needs salt and lime, not more chili powder.