Shake up Taco Tuesday with this savory Taco Skillet loaded with seasoned beef, colorful veggies, and gooey melted cheese. Topped with a fresh avocado and a sprinkle of cilantro, this is an easy one-pan dinner everyone loves.

Jump to:

• ❤️ Why You'll Love This Taco Skillet Recipe
• 🛒 Ingredients for Taco Skillet
• 🔪 How to Make Mexican Taco Skillet
• ☑️ Storage Instruction
• 🍴 What to Serve with Easy Taco Skillet
• 💡 Tips
• 🔄 Substitutions and Additions
• Can I Make This Taco Skillet Ahead of Time?
• Can I Make This Dairy-Free and Still Keto?
• What If My Skillet Turns Watery?
• Can I Make It Spicy Without Adding Carbs?
• 🍽️ More Tasty Mexican Recipes

❤️ Why You'll Love This Taco Skillet Recipe

• Savory taco seasoned ground beef
• Tender peppers, onions and sweet juicy tomatoes
• Topped with gooey melted cheddar and diced fresh avocado
• Quick and easy one-pan dinner
• Perfect for busy weeknights

When it comes to comfort food, nothing beats a skillet full of bubbling cheese, juicy tomatoes, and perfectly seasoned beef. This Taco Skillet is hearty, colorful, and comes together quickly for an easy weeknight dinner. Even better, it only uses one pan, which means fewer dishes at the end of the night.

As it simmers, the peppers soften into the beef and the cheddar melts over everything until it’s hot and gooey. Pile on your favorite taco toppings like diced avocado and cilantro for the perfect finish. Whether you’re cooking for family or friends, this is a recipe you’ll want to make again and again.

🛒 Ingredients for Taco Skillet

• Ground beef: I use 85% grass-fed for the best juicy flavor.
• Chicken broth: Adds just enough liquid to keep everything saucy.
• Shredded cheddar cheese: Melts into a gooey, cheesy topping.
• Cherry tomatoes, halved: Sweet and juicy bursts of flavor.
• Green bell pepper, chopped: Mild and earthy with a bit of crunch.
• Red bell pepper, chopped: Bright color and natural sweetness.
• Yellow onion, chopped: Classic base flavor that ties everything together.
• Hass avocado, diced: Creamy and fresh, perfect for topping at the end.
• Jalapeño pepper, seeded and diced: A little heat without overpowering the dish.
• Garlic, minced: Adds depth and savory richness.
• Green onions, chopped: Fresh bite and a pop of color.
• Fresh cilantro, chopped: Bright, herby flavor that balances the richness.
• Tomato paste: Adds rich, concentrated tomato flavor.
• Fresh lime juice: Zesty and fresh with just the right acidity.
• Taco seasoning: The flavor backbone that gives it that taco taste.
• Olive oil: For sautéing the veggies.
• Salt: Brings out all the flavors.
• Black pepper: A subtle kick that balances the seasoning.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Skillet

🔪 How to Make Mexican Taco Skillet

Heat a large skillet to medium and add in the ground beef, half the salt and pepper.

Cook until browned, then drain and set the ground beef aside.

Add in the olive oil, chopped bell peppers, jalapeño pepper, onions and remaining salt and pepper.

Sauté for 2 minutes, then add in the garlic and continue sautéing for another 20 seconds, making sure not to brown it.

Add the ground beef back in, along with the taco seasoning.  Stir and allow the spices to toast in the skillet for about 30 seconds.

Pour in the chicken broth, tomato paste, lime juice, tomatoes, most of the green onions and chopped cilantro and stir.

Simmer on low for 10 minutes with a lid slightly offset.

Add the shredded cheddar cheese on top, then turn the heat to low and cover, allowing the cheese to melt.

Once the cheese has melted, top with the diced avocado and remaining green onions and cilantro and serve.

☑️ Storage Instruction

Fridge: Store in an airtight container for up to 3 days. Reheat on the stove over medium heat.

Freezer: Freeze cooled portions in freezer bags for up to 2 months. Thaw overnight and reheat gently.

🍴 What to Serve with Easy Taco Skillet

This skillet meal is filling so you'll want to keep the sides simple and light. To add extra veggies, I like to serve this dish with a side of Mexican Street Corn or Avocado Corn Salad.

💡 Tips

• Drain the beef after browning, but leave just a little behind for extra flavor.
• Chop peppers and onions roughly the same size so they cook evenly.
• Add the garlic after the veggies have softened slightly to prevent it from burning.
• Grate your own cheese for the best melty results.
• Keep the lid slightly offset while simmering to reduce liquid without drying it out.
• If it seems a little dry, you can add a splash of extra broth while it simmers.

🔄 Substitutions and Additions

• Cheese: Swap cheddar for Monterey Jack, pepper jack, or a blend for different flavors.

• Meat: Try ground turkey or chicken instead of beef for a lighter option.

• Toppings: Top with sour cream or hot sauce for extra flavor.

• Chips: Add crushed tortilla chips on top for a crunchy finish.

Can I Make This Taco Skillet Ahead of Time?

Yes, cook through the simmering step and reheat gently on the stove. Add the cheese, avocado, and toppings fresh before serving.

Can I Make This Dairy-Free and Still Keto?

Yes, just swap the cheddar for a dairy-free cheese or leave it out and load up on avocado, guacamole, or salsa.

What If My Skillet Turns Watery?

Simmer with the lid off for a few minutes to reduce the liquid without changing the flavor or carb count.

Can I Make It Spicy Without Adding Carbs?

Absolutely. Leave the jalapeño seeds in, add diced serrano peppers, or splash in hot sauce for a spicy kick.

🍽️ More Tasty Mexican Recipes

• Chicken Tinga
• Taco Skillet
• Beef Barbacoa
• Mexican Shrimp Cocktail
• Shrimp Ceviche