Introduction

Oh hey there! You know those nights? The ones where you’re craving something seriously comforting and flavorful, but the thought of using a million pots and pans just makes you want to order takeout? Yeah, I know them well! That’s why I absolutely adore this Mexican Taco Skillet recipe. It’s one of those magical dishes that brings all the classic taco flavors you love into one easy-peasy skillet meal. It’s quick enough for a weeknight but so satisfying it feels like a weekend treat. Seriously, once you make this, you’ll wonder where it’s been all your life!

Why You’ll Love This Recipe

Fast: From start to finish, you can have dinner on the table in under 30 minutes. Winner!
Easy: One pan means less mess and simple steps. Perfect for beginner cooks or busy parents.
Weeknight Hero: Forget complex recipes; this is your go-to when time is tight.
Crowd-Pleasing: Who doesn’t love taco flavors? This is guaranteed to be a hit with everyone at the table.

Ingredients

Gather ’round, friends! Here’s what you’ll need to whip up this deliciousness. Most of these are probably staples in your pantry or fridge already!

1 tbsp Olive oil: Just enough to get things going and make sure nothing sticks.
1 lb Ground beef: I usually go for 85% or 90% lean, but use your favorite! You could even swap this for ground turkey or chicken.
2 tbsp Taco seasoning: Use your favorite store-bought packet, or mix up your own blend of chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne!
1/2 cup Water: This helps the seasoning distribute and creates a lovely sauce.
1/2 large Onion, sliced into half moons: Adds essential flavor and sweetness when cooked down.
3 large Bell peppers, cut into thin strips: Use any color you like! Red, yellow, and orange add sweetness, while green has a bit more bite. A colorful mix looks beautiful!
1 14.5-oz can Diced tomatoes, drained: Make sure they’re well-drained so you don’t end up with a watery skillet.
1/4 tsp Sea salt, to taste: Salt brings out all the flavors! You might need a little more or less depending on your taco seasoning.
1/4 tsp Black pepper, to taste: A little peppery punch is always nice.
1 cup Mexican cheese blend, shredded: This is the melty, gooey crown jewel on top! Cheddar, Monterey Jack, or a mix works perfectly.
1/3 cup Green onions, sliced: For a fresh, oniony garnish right at the end.
Sour cream, optional, for serving: The perfect cool, creamy counterpoint to the savory skillet. Don’t skip it if you love it!

How to Make It

Alright, let’s get cooking! It’s seriously simple, I promise.

Step 1: Grab your biggest skillet (a 10 or 12-inch works great!) and pop it over medium-high heat on your stove. Add that tablespoon of olive oil and let it get warm and shimmery.

Step 2: Time for the ground beef! Add it to the hot skillet and start breaking it up with a spoon or spatula. Cook it until it’s all browned nicely, no more pink bits in sight. Once it’s cooked, carefully tilt the pan and drain off any excess fat. You want flavor, not grease!

Step 3: Now, toss in those sliced onions and bell pepper strips with the beef. Give everything a good stir. Let them cook for a few minutes, stirring occasionally, until they start to soften up and look a little tender-crisp. You still want them to have a bit of bite, not mushy!

Step 4: Sprinkle that taco seasoning over the beef and veggies. Pour in the water. Stir it all together, scraping up any yummy browned bits from the bottom of the pan. Bring this mixture up to a gentle simmer.

Step 5: Add the drained diced tomatoes to the skillet. Stir them in, then add your sea salt and black pepper. Give it another stir to combine everything. Let it simmer gently for about 5 to 10 minutes. This lets the flavors meld and the sauce thicken up just a little bit.

Step 6: Time for the best part! Sprinkle that lovely shredded Mexican cheese blend evenly over the entire surface of the skillet mixture. Get it all covered!

Step 7: Pop a lid on your skillet and reduce the heat down to low. Just let it sit there for about 2-3 minutes. This is just enough time for the cheese to get perfectly melted and deliciously bubbly. Peek under the lid – isn’t that a beautiful sight?

Step 8: Turn off the heat. Before you dive in, sprinkle those fresh sliced green onions over the top. It adds a wonderful pop of color and fresh flavor. Serve it straight from the skillet (carefully, it’s hot!) with a dollop of cool sour cream on top, if that’s your jam. Enjoy!

Substitutions & Additions

This recipe is super flexible! Feel free to play around and make it your own:

Swap the Protein: Ground turkey, ground chicken, or even plant-based crumbles work great instead of ground beef. Cook them the same way!
Add Veggies: Toss in some corn (canned, frozen, or fresh), black beans (rinsed and drained), zucchini, or even some chopped spinach towards the end.
Change the Cheese: Use straight cheddar, Monterey Jack, pepper jack for a kick, or Colby Jack. Whatever melty cheese you love!
Spice it Up: Add a pinch of cayenne pepper with the taco seasoning, a dash of your favorite hot sauce while simmering, or top with sliced jalapeños.
Make it Lower Carb: Serve it over cauliflower rice or roasted zucchini instead of traditional taco shells or rice.

Tips for Success

Just a couple of little things to keep in mind for the best possible Taco Skillet experience:

Don’t Skimp on Browning: Get a good sear on that ground beef before adding the veggies. It adds so much flavor!
Drain the Fat: Trust me on this, draining off the excess grease makes the finished dish taste so much cleaner and less heavy.
Veggies Just Right: Cook the peppers and onions until they are tender-crisp. They’ll soften a tiny bit more under the cheese, but you don’t want them mushy.
Taste and Season: Always taste the mixture after simmering and before adding the cheese. Adjust salt and pepper as needed, or even add a little more taco seasoning if you like.
Prep Ahead: You can chop your onion and bell peppers ahead of time and store them in the fridge to make assembly even faster on a busy night.

How to Store It

Got leftovers? Lucky you! This skillet reheats beautifully.

Let the skillet cool completely before storing. Transfer any leftovers to an airtight container and keep it in the refrigerator for up to 3-4 days. To reheat, you can warm it gently in a microwave or back in a skillet over medium-low heat until heated through.

FAQs

Can I use different vegetables?

Absolutely! Feel free to swap out the bell peppers for things like zucchini or add corn and black beans for extra bulk and flavor.

Is this dish spicy?

Using a standard taco seasoning packet usually gives it a mild spice level. If you want it spicier, you can add a pinch of cayenne pepper, a dash of hot sauce, or top with sliced jalapeños.

What should I serve with this skillet?

It’s delicious on its own! But it’s also fantastic served with tortilla chips for scooping, over rice (cilantro-lime rice is great!), in taco shells or tortillas, or even over a bed of lettuce for a taco salad vibe.

Can I make this ahead of time?

You can do some prep by chopping your veggies ahead. You could also cook the ground beef and veggies ahead, store them in the fridge, and then reheat and finish the recipe (steps 4-8) when you’re ready to eat.

One-Pan Mexican Taco Skillet

A quick, easy, and flavorful one-pan meal bringing classic taco flavors together. Perfect for a fast weeknight dinner that the whole family will love.

Print Recipe Pin Recipe

Equipment

Skillet 10 or 12-inch works great

Ingredients

Main Ingredients

1 tbsp Olive oil
1 lb Ground beef 85% or 90% lean recommended; can substitute ground turkey or chicken
2 tbsp Taco seasoning store-bought packet or homemade blend
0.5 cup Water
0.5 large Onion sliced into half moons
3 large Bell peppers any color, cut into thin strips
1 can Diced tomatoes 14.5-oz can, drained
0.25 tsp Sea salt to taste
0.25 tsp Black pepper to taste
1 cup Mexican cheese blend shredded; cheddar, Monterey Jack, or a mix
0.33 cup Green onions sliced
Sour cream optional, for serving

Instructions

Grab your biggest skillet (a 10 or 12-inch works great!) and pop it over medium-high heat on your stove. Add that tablespoon of olive oil and let it get warm and shimmery.
Time for the ground beef! Add it to the hot skillet and start breaking it up with a spoon or spatula. Cook it until it's all browned nicely, no more pink bits in sight. Once it's cooked, carefully tilt the pan and drain off any excess fat. You want flavor, not grease!
Now, toss in those sliced onions and bell pepper strips with the beef. Give everything a good stir. Let them cook for a few minutes, stirring occasionally, until they start to soften up and look a little tender-crisp. You still want them to have a bit of bite, not mushy!
Sprinkle that taco seasoning over the beef and veggies. Pour in the water. Stir it all together, scraping up any yummy browned bits from the bottom of the pan. Bring this mixture up to a gentle simmer.
Add the drained diced tomatoes to the skillet. Stir them in, then add your sea salt and black pepper. Give it another stir to combine everything. Let it simmer gently for about 5 to 10 minutes. This lets the flavors meld and the sauce thicken up just a little bit.
Time for the best part! Sprinkle that lovely shredded Mexican cheese blend evenly over the entire surface of the skillet mixture. Get it all covered!
Pop a lid on your skillet and reduce the heat down to low. Just let it sit there for about 2-3 minutes. This is just enough time for the cheese to get perfectly melted and deliciously bubbly. Peek under the lid – isn't that a beautiful sight?
Turn off the heat. Before you dive in, sprinkle those fresh sliced green onions over the top. It adds a wonderful pop of color and fresh flavor. Serve it straight from the skillet (carefully, it's hot!) with a dollop of cool sour cream on top, if that's your jam. Enjoy!

Notes

Tips for Success:
- Don't Skimp on Browning: Get a good sear on that ground beef before adding the veggies.
- Drain the Fat: Drain off excess grease for a cleaner taste.
- Veggies Just Right: Cook peppers and onions until tender-crisp.
- Taste and Season: Adjust salt, pepper, or taco seasoning after simmering.
- Prep Ahead: Chop onion and bell peppers ahead of time.

Storage:
- Let cool completely.
- Transfer leftovers to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- Reheat gently in a microwave or skillet over medium-low heat.