Everything you love about tacos in a low calorie, one-pot meal. This Taco Skillet is loaded with beef, beans, and veggies and is ready from start to finish in 30 minutes!
If you love this recipe you’ll also love our Cauliflower Beef Taco Skillet and Beef and Vegetable Taco Bake!
This is one of those life-saver recipes to turn to when you’re at the end of a brutal day. You know those days? We seem to be having a lot of them lately but an easy, wholesome dinner can do a lot to make even that most difficult day end on a good note.
I almost always have the majority of the ingredients on hand for this Loaded Taco Skillet and it’s so fast and easy to pull together! It’s on the table in less time that it takes to get take-out and you’ll feel a whole lot better about feeding this low calorie, lean protein and fiber loaded meal to your family.
Table of contents
Ingredients and Substitutions
- Meat: I’ve used both 93% lean ground beef and ground turkey for this recipe. Both work very well.
- Canned goods: Look for low-sodium canned black beans and rinse them well with cool water before draining to significantly reduce the overall sodium level of this meal. Pinto beans would also work well. You’ll also need a small can of tomato sauce. Again, low sodium will help reduce the overall sodium content.
- Vegetables: Diced yellow onion, chopped zucchini, and frozen corn straight from the freezer.
- Cheese: A blend of shredded Sharp cheddar cheese and pepper Jack cheese.
- Optional toppings: I love to load this Taco Skillet up with light sour cream, sliced avocado, diced fresh tomato, salsa or hot sauce, dilantro, and thinly sliced green onions. Anything you love on tacos works!
How to Make Loaded Taco Skillet
- Cook and crumble the beef (or turkey) in a little neutral oil. Drain off the excess grease, transfer the cooked meat to a plate.
- Add a little oil to your empty skillet and return it to the heat. Sauté the onion and bell pepper until softened. Then, add the frozen corn and zucchini and cook until the zucchini is fork tender. Reduce the heat and add the black beans.
- Return the cooked meat to the skillet but don’t stir. Sprinkle the seasoning over the meat and stir to combine. Stir in the tomato sauce and water and cook and stir for a minute or two.
- Sprinkle with the cheese, cover, and cook just until the cheese has melted.
Serving Suggestions
Taco Skillet Bowls: Scoop it into bowls and load it up with toppings – the quickest, easiest choice. Or cook some brown rice, couscous, or quinoa for a hearty rice or grain bowl.
Burritos: Use it as a filling for flour tortillas or whole grain wraps.
Tacos: Load up corn tortillas with the beef and bean mixture and top them with shredded lettuce.
Nachos: Spoon it over Air Fryer Tortilla Chips for some super tasty nachos.
Storage
Transfer the leftovers to an airtight container and refrigerate for up to 3 to 4 days. This recipe reheats really well and is a great choice for meal prep. To reheat, warm it gently in the microwave or in a pot on the stove over low heat.
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Loaded Taco Skillet
Video
Ingredients
- 2 teaspoons oil, like avocado oil or vegetable oil
- 1 pound 93% lean ground beef or turkey
- ½ cup diced yellow onion
- ½ cup diced red bell pepper
- 1 zucchini, chopped
- 1 cup frozen yellow corn, no need to thaw
- 15 ounce can reduced sodium black beans, rinsed and drained
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon paprika
- ¼ teaspoon kosher or sea salt, or to taste
- ¼ teaspoon crushed red pepper flakes
- freshly ground pepper to taste
- 8 ounce can tomato sauce
- ¼ cup water
- 1 cup shredded cheese, or to taste (like cheddar and Pepper Jack)
- 2 tablespoons green onions, thinly sliced
Optional Toppings
- light sour cream
- avocado
- diced tomatoes
- cilantro
- hot sauce, we love Cholula
- tortilla chips
Instructions
- Add 1 teaspoon oil to a 12-inch deep skillet or sauté pan (with a lid) and place over MEDIUM heat. Add the beef (or turkey) and cook, stirring to break it up, until thoroughly cooked and no longer pink, about 5 minutes. Drain well and transfer the cooked meat to a plate and set aside.
- Add remaining 1 teaspoon oil to your empty skillet and return it to the heat. Add the onion and bell pepper. Sauté for 3 to 4 minutes until softened. Add the frozen corn and the zucchini. Cook, stirring for 3 to 4 minutes, or until the zucchini is fork tender. Reduce heat to LOW and add the black beans.
- Return the cooked meat to the skillet but do not stir. Sprinkle the chili powder, cumin, garlic powder, oregano, paprika, salt, crushed red pepper, and black pepper over the meat and stir to combine. Stir in the tomato sauce and water and cook and stir for a minute or two. Sprinkle with the cheese, cover, and cook just until the cheese has melted.
- Remove from the heat and keep covered until ready to serve. Sprinkle with green onions just before serving.
- Spoon into bowls and add your favorite toppings.
Notes
- Go with either lean ground beef or turkey – both work really well in this recipe.
- Look for low-sodium canned black beans and rinse them well with cool water before draining to significantly reduce the overall sodium level of this meal.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
More Mexican-Inspired Meals
Turkey Tacos
Beef and Vegetable Taco Bake
Air Fryer Mini Tacos
Rotisserie Chicken Tacos
This recipe was originally published on September 23, 2020. It has been updated with new text and images.
I have used the ingredients to make tortilla soup and enchilada soup. I use a bag of a mix of frozen corn, peppers, onions and black beans. It is so much easier that buying the individual ingredients
Made this tonight, it really is awesome!
So glad you loved it, Renee! Thanks so much for your comment 🙂
Have prepared this recipe a few times it has become a favourite
Had friends over for lunch they loved it I prefer serving in a bowl
But Hubby likes the tortillas I served it in bowls and they had a choice ! The three of them used the Tortillas but finished with toppings in the bowl ! I printed off the recipe as requested so they also could enjoy !!!!!!
Hi Sharon. I’m so glad you are enjoying the recipe! Thanks so much for your comment. 🙂
made this tonight!! was really good! only thing i added extra was a can of Rotel
So glad you loved it! Thanks, Holly. 🙂
Definitely a winner.