Ground Beef Taco Skillet
The kids eat it mild. I add extra jalapenos to mine when they're not looking. Everyone's happy.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained 14oz
- 1 can diced tomatoes 14oz
- 1 cup corn kernels frozen or canned
- 2 tablespoons taco seasoning store-bought or homemade — recipe below
- 1/2 cup water
- 1 cup shredded cheese cheddar or Mexican blend
- Salt and pepper
Quick Homemade Taco Seasoning
- 1 tablespoon chilli powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, salt and pepper
Toppings (Build-Your-Own Bar)
- Sour cream, salsa, avocado or guacamole, jalapenos, tortilla chips, shredded lettuce, fresh cilantro, lime wedges, hot sauce
Method
Cook the Beef
- Heat a large skillet over medium-high heat. Add the ground beef and onion. Cook 6-7 minutes, breaking the meat up with a wooden spoon, until browned and no pink remains. Drain excess fat if there's a lot. Add the garlic and cook 30 seconds.
Season and Simmer
- Add the taco seasoning and water. Stir to coat everything. Add the black beans, diced tomatoes, and corn. Stir, bring to a simmer, and cook 8-10 minutes until the liquid reduces and the mixture is thick and saucy — not soupy, not dry. You want it to hold together on a chip but still be scoopable.
Cheese and Serve
- Sprinkle the shredded cheese over the top. Cover with a lid for 2 minutes until melted. Bring the whole skillet to the table — let everyone top their own portion. This is the genius of the build-your-own format: the picky eater gets just cheese and sour cream, the adventurous one loads up on jalapenos and hot sauce, and I get the satisfaction of watching everyone eat from the same pot without a single complaint.