Skillet Tacos! It’s been forever since we posted a recipe. If you’re relatively new to our site, we used to be avid “food bloggers,” if you could even call us that. We were never super serious, but we’d blog a recipe at least once or twice a week without fail. Over time, the desire to simplify, save money on groceries and spend time doing other things won out, and the food aspect of this blog definitely took a hit.
I still love the idea of posting recipes, but more just for us and whoever is wondering what we’re eating lately. We do get asked fairly often for the recipes we’re using, and I’ve also gone to find recipes we’ve used in the past and found the sites long gone or disabled. So in order to make sure we have them, and to share them with our friends, I’m putting them up as we use and love them.
It’s not a secret that we love Mexican food, and this recipe (via My Recipes) for skillet tacos looked like a good way to use up some ground beef. It definitely did, we ended up doubling the recipe and enjoying tacos all week, making this great for meal prep!
- 1 pound ground beef
- 1 small onion, chopped
- 1 teaspoon olive oil
- 1 tablespoon chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon salt
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (8-ounce) can tomato sauce
- ¾ cup water
- ½ cup salsa
- 1½ cups (6 ounces) shredded Cheddar cheese
- 1 tablespoon chopped fresh cilantro
- Taco shells, flour tortillas, or tortilla chips warmed
- Toppings: shredded lettuce, diced tomatoes, salsa, sour cream
- Over medium-high heat, cook beef in large skillet, stirring until beef crumbles and is no longer pink. Drain well and remove beef from skillet. Wipe skillet with a paper towel.
- Sauté onion in hot oil in skillet over medium-high heat.
- Add chili powder, cumin, salt, and beef. Cook 5 to 7 minutes, stirring occasionally.
- Stir in beans, tomato sauce, ¾ cup water, and salsa. Add pinto beans and smash some lightly with fork, leaving some beans whole.
- Bring mixture to a boil; reduce heat, and simmer uncovered for 8 to 10 minutes or until liquid is reduced.
- Add preferred amount of cheese and cilantro. Turn off heat, cover, and let stand 5 minutes or until cheese melts.
- Serve in taco shells/flour tortillas or over tortilla chips with additional desired toppings.
Bear with the ugly framework of our Recipe Builder app — I’m working on it!
This is obviously a pretty adaptable recipe. You don’t have to use a ton of cheese, you don’t have to have tortillas or tortilla chips. Make it your own, and customize to your own macro needs. I hope you like these as much as we did, enjoy!
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