Weeknights can sometimes feel like a whirlwind—you’re juggling work, life, and everything in between and then, bam! Dinner time is here, and you’re craving something quick but satisfying. Enter the one-pan taco skillet, a lifesaver for those crazy days when the clock seems to mock you. Imagine a fiesta of flavors coming together in just one dish; it’s like a culinary hug that wraps around you, comforting yet deceptively simple.
Steps
- Heat one teaspoon of oil in a deep skillet over medium heat. Add the ground beef or turkey and cook, breaking it into pieces, until it is fully cooked and no longer pink. Drain the excess fat and transfer the meat to a separate plate.
- In the same skillet, add the remaining teaspoon of oil and return it to the heat. Sauté the diced onion and bell pepper for 3 to 4 minutes until they soften. Then, mix in the frozen corn and chopped zucchini, cooking for another 3 to 4 minutes until the zucchini is tender.
- Lower the heat to low and add the rinsed and drained 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 top.
- Stir the seasoning into the meat, then pour in the tomato sauce and water. Cook while stirring for a minute or two until everything is well combined.
- Sprinkle the shredded cheese over the mixture, cover the skillet, and let it cook until the cheese has melted. Remove from the heat and keep covered until serving. Just before serving, garnish with sliced green onions.
Ingredients
- 2 teaspoons of oil (such as avocado or vegetable oil)
- 1 pound of 93% lean ground beef or turkey
- ½ cup of diced yellow onion
- ½ cup of diced red bell pepper
- 1 zucchini, chopped
- 1 cup of frozen corn (no need to thaw)
- 15-ounce can of low-sodium black beans, rinsed and drained
- 1 tablespoon of chili powder
- 2 teaspoons of ground cumin
- 1 teaspoon of garlic powder
- 1 teaspoon of dried oregano
- ½ teaspoon of paprika
- ¼ teaspoon of kosher or sea salt, or to taste
- ¼ teaspoon of crushed red pepper flakes
- Freshly ground black pepper, to taste
- 8-ounce can of tomato sauce
- ¼ cup of water
- 1 cup of shredded cheese (such as cheddar and Pepper Jack), or to taste
- 2 tablespoons of thinly sliced green onions
Nutritional Values
Calories: 3170 kcal | Carbohydrates: 240 g | Protein: 270 g | Fat: 140 g | Saturated Fat: 70 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 10 g | Trans Fat: 10 g | Cholesterol: 660 mg | Sodium: 5980 mg | Potassium: 6450 mg | Fiber: 60 g | Sugar: 40 g | Vitamin A: 13570 IU | Vitamin C: 280 mg | Calcium: 1880 mg | Iron: 30 mg
FAQ
- Can I use ground turkey instead of beef in this recipe?
- Yes, both 93% lean ground beef and ground turkey work well in this Taco Skillet recipe. You can choose either based on your preference or dietary needs.
- What type of beans should I use, and how can I reduce sodium?
- The recipe calls for low-sodium canned black beans. It’s important to rinse them thoroughly under cool water to significantly decrease the sodium content. Pinto beans are a good alternative if you prefer them.
- How should I store leftovers, and how long will they last?
- Store any leftover Taco Skillet in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days. To reheat, gently warm it in the microwave or on the stove over low heat.
- What are some serving suggestions for the Taco Skillet?
- You can serve the Taco Skillet in bowls with toppings, in burritos using flour tortillas, as taco fillings with corn tortillas, or even as a topping for nachos with tortilla chips.
- Are there any tips for making this recipe healthier?
- Opt for lean ground meat and low-sodium canned goods. Adding plenty of vegetables and using a minimal amount of oil can also contribute to a healthier meal.
Tips
- Use low-sodium canned black beans and rinse them thoroughly with cool water to help significantly reduce the sodium content of the dish.
- Consider using either lean ground beef or turkey, as both options work well and provide a good source of lean protein.
- When cooking the vegetables, sauté the onion and bell pepper until softened before adding the frozen corn and zucchini. This ensures that each vegetable is cooked to the right texture.
- For meal prep, store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. It reheats well and can be warmed gently in the microwave or on the stove over low heat.
Equipment
- 12-inch deep skillet or sauté pan with a lid
- Airtight storage containers (for leftovers or meal prep)
