Beef Taco Skillet

4 servings


10 minutes

active time

30 minutes

total time


1 pound lean ground beef

1/2 medium onion (chopped)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1 tablespoon chili powder

1 (14 fluid ounce) can black beans (drained & rinsed)

1 (14.5 fluid ounce) jar salsa (use your favorite kind)

4 medium flour tortillas (cut into quarters)

1 cup Tex-Mex cheese blend (shredded)

Toppings: sour cream, chopped scallions, cilantro, avocado, etc. (optional, to taste)


Add the beef and onions to a skillet over medium-high heat. Once you've broken the meat up a bit with your spoon, add in the spices. Cook, stirring occasionally, for about 8-10 minutes or until the beef has cooked through. Spoon out excess fat if there's a lot of it.

Preheat your oven broiler (high heat setting) and move the rack to the top third of the oven.

Reduce the stove heat to medium and add in the black beans, salsa, and tortillas. Toss gently until the tortillas are folded in (I find it easiest to do this with two spoons), and ensure they're spread out around the skillet fairly evenly (so everyone gets some when you dish it up). See note below on another method you can try if you don't want the tortillas to be very soft/soak up liquid.

Let the skillet heat through for a few minutes.

Top the skillet with the cheese, and transfer it to your oven. Leave it in there for a few minutes so the cheese gets nice and bubbly and browned (watch it carefully).

Serve immediately with desired toppings. Season with salt & pepper if needed.


Serve with Chipotle Ranch Dressing


Serving Size



508 kcal

Total Fat

15 g

Saturated Fat

7 g

Unsaturated Fat


Trans Fat

1 g


92 mg


1217 mg

Total Carbohydrate

50 g

Dietary Fiber

12 g

Total Sugars

6 g


44 g

4 servings


10 minutes

active time

30 minutes

total time
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