Cheesy Taco Skillet

My taco skillet has everything you love about taco night baked into one cheesy pan. You get ground beef and peppers cooked in a rich tomato sauce, then topped with cheddar and baked until perfectly golden!

If you want rice cooked right in, my cheesy taco rice is the one-pot version, or make my cheesy Mexican taco pasta when the kids are begging for noodles.

A rice-free taco skillet is one of the most versatile Tex-Mex I make, mostly because there are so many ways you can serve it. We like it stuffed into tortillas, spooned over nacho chips or sometimes eaten straight from the pan.

I don't make it with salsa as you may see in many recipes. I like crushed tomatoes here and plenty of spices to flavor the sauce.

I also divide the cheese, with some of it getting into the sauce to bind everything nicely and the rest scattered on top and then baked until perfectly golden.

What you'll need

Olive oil - Just enough to soften the onion and pepper.

Red onion - I love it in Tex-Mex dishes because it's a little sweeter than yellow onion and adds color to the pan.

Red bell pepper - Slice it into strips so it keeps some bite after simmering.

Ground beef - I like 85/15 here but if you use anything fattier, drain off the extra grease.

Taco seasoning - Store-bought or homemade, whichever you have on hand. I typically use a mild version to keep the skillet family-friendly but use hot if you like.

Cumin, garlic powder and oregano - These round out the packet seasoning so the skillet really tastes homemade.

Black beans - Drain and rinse them before adding to the pan. Pinto beans or red kidney beans also work.

Crushed tomatoes - These are thicker than diced tomatoes or salsa, which is what keeps this skillet scoopable.

Cheddar cheese - Grate it from a block for the smoothest melt; Monterey Jack or a Mexican blend work too.

Green onion, jalapeños and cilantro - For a fresh and punchy finish.

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Preheat the oven and grab an oven-safe skillet. Soften the red onion and pepper in a little olive oil until the onion turns translucent and the pepper starts to color at the edges.

Add the ground beef and brown it, breaking it up as it cooks, then drain off any excess fat. Sprinkle in the taco seasoning, cumin, garlic powder and oregano and stir for a minute until fragrant.

Stir in the black beans and crushed tomatoes and simmer until the sauce is thick enough that a spoon leaves a trail. Season with salt and pepper, then stir in a little of the cheddar.

Scatter the remaining cheese over the top and bake until it's bubbling and golden. Finish with green onion, jalapeños and cilantro and serve hot.

Substitutions and variations

• Ground turkey or chicken both work in place of the beef; add a splash of water if the pan looks too dry.
• Swap in pinto or kidney beans, or stir in a cup of corn for a more loaded skillet.
• For a crunchy top, scatter crushed tortilla chips over the cheese before baking, or go all in with my Doritos casserole.

What to serve with this taco skillet

• Warm tortillas or tortilla chips for scooping
• Mexican street corn or a crunchy slaw
• Sour cream, salsa and sliced avocado

Leftovers and storage

• Store in an airtight container in the fridge for up to 4 days.
• Reheat in the microwave or in a covered skillet over medium-low heat with a splash of water until hot through.
• Freeze for up to 3 months, then thaw overnight in the fridge and add fresh toppings after reheating.

If you've tried this cheesy taco skillet recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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