Sometimes I just throw random leftovers into a pot or skillet and just see how it turns out. 😜 But you can’t really go wrong with the ingredients that I used this time around. This Beef Taco Skillet isn’t that novel of a concept, but it was quite tasty and has a lot of room for customization, so I thought it would be the perfect “easy fix” meal to share. So tuck this Beef Taco Skillet Recipe into your bookmarks, because I think you’ll get great use out of it!
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I had a half pound of ground beef in my freezer, a pint of grape tomatoes that I bought for something else and never got around to using, the ever present half bunch of green onions in my fridge, and a bag of tortilla chips. They all went into the skillet with my homemade taco seasoning, a little cheese on top (I always seem to have random partial blocks of cheese in my fridge, too), and I had an incredibly easy and tasty dinner.
Don’t the Chips Get Soft?
The tortilla chips soak up all the flavor in the skillet and get kind of soft, kind of like they do in chilaquiles, migas, or tortilla soup. It’s not a bad thing, IMHO. But if you’re not a fan of soft tortilla chips, you can always crush them over top of your skillet just before serving to make this more like a taco salad (minus the salad part).
Other Topping Ideas
As I mentioned in the intro, this recipe is ripe for customization and you can throw just about any leftover ingredients that you might have on hand into the skillet. Anything that you might like on a taco, taco salad, or in a burrito would be good in this skillet. So check your fridge, freezer, and pantry for any of these items and toss them into the mix:
- Avocado
- Pickled red onions
- Sour cream
- Corn kernels
- Cumin lime coleslaw
- Jalapeños
- Corn salsa
- Pico de gallo
- Finely shredded lettuce (like an upside down taco salad!)
- Cilantro
- Radishes
Can I Use Store Bought Taco Seasoning?
Yes, if you don’t have all the herbs and spices needed for the homemade taco seasoning in the recipe below, simply substitute one packet of store bought taco seasoning.
Can I Substitute the Ground Beef?
Yep, that’s easy, too! You can use any other ground meat (turkey, chicken, pork), or even just do an extra can of beans of you want to keep it vegetarian (extra black beans or pinto beans).
Beef Taco Skillet
Servings 4Ingredients
Homemade Taco Seasoning
- 1 Tbsp chili powder* ($0.30)
- 1 tsp smoked paprika ($0.10)
- 1 tsp ground cumin ($0.10)
- 1/4 tsp cayenne pepper ($0.02)
- 1/2 tsp dried oregano ($0.05)
- 1/4 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
Skillet Ingredients
- 1/2 lb. ground beef ($2.85)
- 1 15oz. can black beans ($0.89)
- 1 pint grape tomatoes (or one large tomato) ($1.49)
- 4 oz. tortilla chips ($0.50)
- 2 oz. shredded cheddar cheese ($0.42)
- 1 green onion ($0.11)
Instructions
- Combine the ingredients for the homemade taco seasoning in a small bowl (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and pepper).
- Slice the green onion and cut the grape tomatoes in half (if using one large tomato, cut it into a small dice).
- Add the ground beef to a skillet and cook over medium until it is fully browned. If you're using a higher fat content beef (20% or higher), drain the excess fat before moving to the next step. If you're using a very lean ground beef (<10% fat) you may need to add a touch of oil to the skillet to keep the beef from sticking.
- While the beef is cooking, rinse and drain the can of black beans. Add the black beans to the skillet with the prepared taco seasoning. Continue to stir and cook over medium heat for about 2 minutes more, or until heated through.
- Add the tomatoes to the skillet and continue to cook over medium, stirring often, until the tomatoes begin to break down a bit (about three more minutes).
- Finally, add the tortilla chips and stir to combine with the other ingredients in the skillet.
- Top the skillet with the shredded cheese, place a lid on top, and let it heat for 1-2 minutes, or just until the cheese is melted. Sprinkle the sliced green onions over top just before serving.
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Notes
Nutrition
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How to Make Beef Taco Skillet – Step by Step Photos
Combine the spices for the homemade taco seasoning: 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, ¼ tsp cayenne pepper, ½ tsp dried oregano, ¼ tsp salt, and ¼ tsp freshly ground black pepper. You can use a packet of store bought taco seasoning in place of the homemade taco seasoning, if needed.
Slice a green onion and a pint of grape tomatoes in half. You can use one large tomato in place of the grape tomatoes (I just happened to have those on hand and they needed to be used). If using a large tomato, cut it into a small dice.
Add 1/2 lb. ground beef to a skillet and cook over medium heat until it is fully browned. If you’re using a high fat ground beef you’ll want to drain the excess fat off before moving to the next step. If you’re using a really low fat ground beef, you may need to add a little oil to the skillet to keep it from sticking. I used 15% fat beef, which didn’t need any extra oil and didn’t need to be drained.
While the beef is cooking, rinse and drain the black beans. Add them to the skillet along with the taco seasoning. Continue to cook and stir over medium heat for a couple more minutes.
Add the tomatoes to the skillet and continue to stir and cook just until the tomatoes begin to break down (about 3 more minutes).
Finally, add about 4 oz. tortilla chips (you don’t have to be exact here. I just looked on the label and it said each serving was 1 oz., or about 12 chips, so I estimated). Stir the chips into the skillet.
Top the skillet with 2 oz. shredded cheddar (about ½ cup). Place a lid on top and let it heat for a couple of minutes, or until the cheese is melted.
Sprinkle the sliced green onions over the beef taco skillet just before serving.
Enjoy this taco-nacho hybrid in a skillet for all its cheesy goodness!
I used ground turkey rather than ground beef. I also added corn and subbed fresh tomatoes for canned tomatoes with green chiles. Soooo good!!
How do y’all determine the calories? I put this into MyFitnessPal and double checked everything and I’m getting over 700 Calories at 4 servings.
Disregard. I just realized MFP quadrupled the calories in the beans for some reason.
I’ve never had migas and I’ve never thought about simply embracing the soggy chips…this is genius! Delicious, easy, inexpensive genius! I didn’t have fresh tomatoes, so I used fire roasted dices tomatoes and just let the liquid evaporate a good bit. This is so much easier than nachos, is complete in one pan, but has all the same goodness. I just wished I’d had some sour cream or guacamole to top it off. Thanks for yet another winner Beth!
It is delicious with avocado and sour cream.
Love this – made it vegan with meat-free mince and added a red pepper to it. The vegan cheese took a while to melt but it was delicious and a hit with my adult kids and our 4 year old grandson. They’re going to make it too. It’s a lovely base which I will use often now. Very filling too!
SOOOOOO GOOD! If you’re here to browse, stop and make this. It’s absolutely delicious!!!!
This was great! I added some zucchini, onions, and a bell pepper which was yummy and added extra veggies. Instead of using a tomato I added about a cup of salsa which worked well.
I loved this recipe, it’s such a good base! I ended up subbing ground turkey for the beef and adding a small can of green chilies (my store was 100% out of green onions, so weird!). I topped mine with shredded lettuce, fresh jalapeño, and salsa. It was so satisfying and full of flavor!
I have been making this for years. It’s always a big hit with guys, and it’s super quick and easy.
Another great ‘sweep the kitchen’ recipe – it’s well-seasoned, it’s versatile and it’s delicious. And the vegetarian option is a big bonus – !
Super economical recipe! A crowd pleaser too, crispy, gooey and filling. I like that you can guesstimate ingredients and use what you have!
That looks amazing.
Mmm, this sounds fabulous and so easy. It’s going on my list for this week. I love how many of your recipes are vegetarian or have veg options!
Great framework recipe! The seasoning was really good. I used what I had and the whole family liked it. Your recipes are always fantastic, thank you!
I can’t eat tomatoes. I’m sure they are adding some moisture to this dish. I wonder if chopped zucchini might make a good substitute. What do you think? Because this sounds like a great, quick dinner especially since I usually have tortilla chips sitting leftover from nachos and don’t tend to use up.
I personally think zucchini would work great :) Or maybe bell peppers and/or onions if you can eat those? I think Beth also had something similar with cabbage, you could try that too :)
Thank you. Onions for sure and I think I will try the zucchini.
This looks like what I call our nacho dinner–all the same ingredients only I spread the chips on a sheet pan, dump the meat & veggies on top, sprinkle on cheese and bake at 350-400 degrees for about 10 minutes, or until the cheese is gooey. When I have 1/4-1/2 pound of raw ground meat of any kind left over from another meal, I brown it with diced onion, garlic, bell or mild chili peppers such as poblano, Hatch, or Anaheim, and toss it in a baggie in the freezer so it’s handy for quick meals like this one–also useful for pasta or casseroles.
For this TexMex style skillet treat, I’ll mix the seasoning in with the cooked meat, then use 1/2 a can of beans–black, pinto, kidney, refries, etc–and a big handful of frozen corn kernels. I use beans often in salads and usually have part of a can to use up. I’ll finish up with pickled jalapeno slices. A sprinkle of cilantro and dollops of sour cream to follow. Yum!!! Thanks, Beth, for yet another fast, easy, and economical dinner–I cannot even express how much I love the way you set imagination free!
Bravo for “refrigerator scrapings” concepts. Good stuff.