by Olena

Taco Skillet

Olena's image
Olena Osipov
5 from 17 votes

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Taco Skillet is everything you love about tacos in one pan. Easy, quick, and healthy Mexican food you can make exactly the way your family likes it. Please meet a 25-minute crowd pleaser. 🙂

You might also like this taco dip, healthy taco salad, Instant Pot taco soup, or even taco pumpkin pasta!

Taco Skillet

Taco skillet! Skillets fall into my favorite category to cook. They remind me my childhood in Ukraine when grandma used exact measurements only when baking. The rest was “eyeball” and “use what you have”.

Plus, skillet meals work so well with Mexican and Tex-Mex cuisine! I’ve already shared recipes for a chicken burrito skillet, sweet potato skillet, and for skillet enchiladas!

What do we have here?

  • Ground turkey (my whole family loves ground turkey tacos so why not in the skillet?)seasoned with onion and taco seasoning.
  • Then simmered with black beans, green chiles, and tomatoes.
  • Cover with tortillas, let the cheese melt and you will be able to slice it with a spatula. Even your kids can perform self-serve.

I truly-truly enjoyed making this taco skillet about 3 times this month. Kids loved it!!! I’ve also made vegetarian and chicken quesadillas, a healthy Mexican casserole, and sheet-pan steak fajitas… do you sense a theme?!

Taco Skillet garnished with lettuce, tomatoes and jalapenos

The truth is, in this house we probably have some kind of taco at-least weekly (that’s what taco tuesdays are for, right?!); ground chicken tacos, shrimp tacos, healthy fish tacos, carne asada tacos, you can never have too many taco recipes!

Ingredients for Taco Skillet

  • Protein: Use any ground meat like beef, pork, lamb, chicken, or like me – ground turkey. Drain fat from fattier meat. If vegetarian, use tofu crumbles, pan fried tofu, or any other sub.
  • Seasonings: Taco skillet flavor is built with sauteed onion, taco seasoning and diced green chiles. No chiles? Use extra taco seasoning, chili powder, or throw in some jalapenos or green pepper to saute with the onion.
  • Veggies: Involved are canned veggies/beans like diced tomatoes and black beans. And fresh veggies to top the skillet – lettuce, tomatoes and cilantro. You can add corn, mushrooms, zucchini or bell pepper to saute.
  • Tortillas: Corn tortillas add the most authentic Mexican flavor. You can also use wheat tortillas or tortilla chips. Skip completely for low carb version. Also, this reminds me, you can skip beans for lower carbs too.
  • Cheese: I am using marble cheese, a mix of white and yellow cheddar. Use Tex Mex cheese, or yellow or white cheddar.
ingredients taco skillet

How to Make Taco Skillet

  • Saute your veggies and spices quickly in a bit of oil. It will brighten their flavors.
  • Then you add ground meat of choice and saute for about 7 minutes or until almost cooked. This step requires muscle work – constant stirring and breaking meat into small pieces.
  • Add canned goods like diced tomatoes (do not drain), black beans (drained), green chiles (see recipe notes for sub) and maybe even frozen corn.
  • Simmer this mix for about 5 minutes. Using baking sheet as a lid is very classy or shall I say Ukrainian classic hack. 🙂
  • Top with tortillas and cheese and let stand covered with heat off to allow tortillas to soften and cheese melt. Just wait till you dig in!
  • Now top with fresh veggies like typical taco fixings – lettuce, tomatoes, cilantro, green onion, diced avocado or guacamole (or salsa guac).

Onion in skillet.Ground meat in skillet. Beans, tomatoes in skillet of ground meat.Taco skillet in skillet on stove. Pan covering skillet.Tortillas in skillet covering food. Corn tortillas covering taco skillet ingredients in a skillet and cheese on top. Lettuce and tomatoes on top of corn tortillas with cheese in a skillet.

Taco Skillet scooped up with spatula and garnished with traditional taco fixings

How to Store, Reheat and Freeze

Taco skillet is almost indestructible. 🙂

Refrigerate leftovers in a glass container with tight lid. Better and more fresh taste than from a plastic container – just try. Up to 3-4 days is great.

Reheat in good old microwave or right in the pan with a splash of water, covered and simmered on low for 7ish minutes. Also if you turn off heat and let skillet stand covered for a few more minutes, it will keep heating through.

Taco Skillet served on a plate

Freeze in a glass airtight container for up to 3 months. Thaw before reheating in the fridge overnight or on a counter during the day. Then reheat as per instructions above.

Easy-peasy. Hope you enjoy this taco skillet and I would love to hear from you!

Taco Skillet with ground meat inside

More Delicious Mexican Recipes

You might also enjoy browsing through my entire collection of Mexican Inspired recipes!

Taco Skillet recipe
Taco Skillet

Taco Skillet

Taco Skillet is everything you love about tacos in one pan. Easy, quick and healthy Mexican food you can make exactly the way your family likes it.
4.95 from 17 votes
Print Save Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6 servings
Calories: 473kcal
Author: Olena Osipov

Ingredients

  • 1 lb ground meat I used ground turkey
  • 1 large onion finely chopped
  • 1 tbsp oil
  • 2 tsp taco seasoning low sodium
  • 1/4 tsp salt
  • 4 oz can diced green chiles
  • 14 oz can low sodium diced tomatoes not drained
  • 14 oz can low sodium black beans rinsed & drained
  • 8 corn tortillas
  • 1 cup Tex Mex or cheddar cheese grated
  • Handful Romaine or iceberg lettuce shredded
  • 2 small tomatoes diced
  • More toppings like avocado cilantro, green onion, if you wish

Instructions

  • Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp oil to coat.
  • Add onion and saute for 1 minute, stirring occasionally.
  • Add ground meat, taco seasoning and salt. Saute for 7 minutes, constantly stirring and breaking into small pieces with spatula.
  • Add diced green chiles, diced tomatoes, black beans; stir and bring to a boil. Cover and simmer on low for 5 minutes.
  • Lay tortillas overlapping each a other abit, sprinkle with cheese, turn off heat, cover with a tight lid and let stand for 5-10 minutes.
  • Sprinkle with lettuce, diced tomatoes and whatever else Mexican topping you like.
  • Serve hot with desired toppings like cilantro, green onion, avocado, yogurt, salsa etc.

Store: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

    Video

    Notes

    • If using ground beef or pork, I recommend to drain the fat.
    • Wheat tortillas would work just fine.
    • If you don’t have diced green chiles, use more taco seasoning or chili powder. Also green bell pepper or jalapenos amount to taste and sauteed works. Throw it in with onions.
    • Add corn, skip beans or tortillas – make skillet yours. 🙂
    See recipe post for more tips and FAQs.

    Nutrition

    Calories: 473kcal | Carbohydrates: 29g | Protein: 21g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 455mg | Fiber: 6g | Sugar: 6g

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    33 comments on “Taco Skillet

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    1. 5 stars
      This was delicious, easy to make & quick–all of my favorite things about a recipe. I will definitely be making this frequently!

    2. 5 stars
      This is delicious! I skipped the green chiles because I don’t like them, so I added more taco seasoning as suggested. The only issue I had was that it ended up a little soupy and not dry like in the picture, so we ate it as taco filling instead of a taco skillet, but we loved it! Very easy to make and tasty! Will make it again.
      Thank you!!

      1. Not sure why the skillet ended up more watery for you. But good call on using it for taco filling 🙂

    3. 5 stars
      This very quickly became a 2-3 time a week meal for us! We use lean ground chicken and forgo the chiles for green pepper. I also only use 1/2 an onion and about 3-4tsp of low-sodium taco seasoning. I find any less and it’s a bit bland, and any more onion really overwhelms the dish (maybe my onions are just too large?). I also use fire-roasted low-sodium diced tomatoes and drain them before adding, or I find it turns into more of a soup instead of a taco.
      Even with my substitutions and small tweaks, the recipe is insanely easy and makes A LOT while being incredibly healthy and delicious. It’s definitely a permanent staple to our diets.

    4. 5 stars
      I made this recipe last night, and my husband LOVED it. I was surprised because he’s sometimes picky about food, and the recipe was so fast and easy! He loves healthy recipes with lots of fresh, healthy ingredients, and it can be hard to find recipes that are simple, quick, AND healthy. I pan fried a few flour tortillas and we had this taco skillet as the filling. Definitely keeping this recipe. Thanks for all the healthy, fast recipes! I found this website a few weeks ago, and I keep coming back to it for healthy dinner ideas!

    5. Making this tonight but has anyone doubled the recipe? I’m wondering about the “ extra tortillas”, recipe says 16 if doubling, not sure how they’ll all fit. Thx!

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