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Easy Taco Skillet is perfect for Taco Tuesday or any time you are looking for some Tex-Mex flavors. It’s very easy to make, is packed full of flavor, and is a versatile recipe. When I asked Andrew what his thoughts were, he said “it’s good”. What he means is it’s cheesy, the beef is spicy, the veggies are fresh, and it has some heat to it but it’s not overpowering. I would say it’s like taco soup in taste (if you are familiar) but is much heartier.
The recipe can be found here.
Start by preparing your ingredients. Chop the bell pepper and green onion, mince the garlic. Drain and rinse the black beans.
Heat oil in a large skillet (one that has a lid) over medium heat. Add the bell pepper and green onion and cook until soft, about 4-5 minutes. Next, add the garlic and continue to cook until fragrant. This happens quickly, about 30 seconds.
Add the chili powder, cumin, and salt, and stir to combine. The veggies will be nice and coated.
Add the ground beef and cook until no longer pink. This will take about 5 minutes. Stir occasionally and break apart the beef as it cooks.
Add the black beans and stir to combine. Continue to heat for 2-3 minutes to warm the beans. Then add the entire can of diced tomatoes (including the juice from the can) and the hot sauce. Stir to combine and heat for 2-3 minutes or until the tomatoes are warm. If you do not like spicy food, only use ½ – 1 Tbsp of hot sauce. I use 1 ½ Tbsp in this recipe and it has the perfect amount of heat…for us. If you like more heat, use 1 ½ – 2 Tbsp of hot sauce. I always suggest using less while cooking because you can add more later but you can’t take any away.
Add the Monterey jack and cheddar cheese and stir to combine. Cover the skillet, turn off the heat, and let sit for about 2 minutes to melt the cheese. Remove the cover and garnish with green onions.
Serve immediately while still hot and enjoy! I think this dish is best serves as is to enjoy with a fork or use tortilla chips or Fritos Scoops to scoop the mixture into your mouth. So good!
The recipe can be found here.
This recipe came tougher in about 20-25 min and my entire house smelled like tacos. It was amazing. If you are looking to elevate the dish a bit, add some fresh sliced jalapenos on top or a dollop of sour cream. You could serve it over a bed of rice, like a burrito bowl, or on a bed of lettuce and enjoy it as a salad.
Happy Cooking!
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