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A bowl filled with a ground meat mixture topped with sour cream.

Loaded Taco Skillet

Valerie Brunmeier
Everything you love about tacos in a low calorie, one-pot meal. This veggie-packed Loaded Taco Skillet is ready from start to finish in 30 minutes!
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 6
Calories 317 kcal


  • 2 teaspoons vegetable oil or other neutral oil
  • 1 pound 93% lean ground beef or turkey
  • 1/2 cup diced white or yellow onion
  • 1/2 cup diced red bell pepper
  • 1 zucchini chopped
  • 1 cup frozen yellow corn no need to thaw
  • 15 ounces canned reduced sodium black beans rinsed and drained
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon crushed red pepper flakes
  • freshly ground pepper to taste
  • 8 ounces tomato sauce
  • 1/4 cup water
  • 1 cup grated 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


  • 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.



Nutrition information was calculated without optional toppings. 
Ingredient 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.
How to Serve:
  • In bowls with toppings - the quickest, easiest choice.
  • Roll it into tortillas or whole grain wraps.
  • Spoon it over Air Fryer Tortilla Chips for some super tasty nachos.
  • Serve it over cooked rice or short pasta for a super substantial, delicious meal.


Calories: 317kcalCarbohydrates: 24gProtein: 27gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 66mgSodium: 598mgPotassium: 645mgFiber: 6gSugar: 4gVitamin A: 1357IUVitamin C: 28mgCalcium: 188mgIron: 3mg
Keyword loaded taco skillet
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