Skillet Tacos
Recipe type: Dinner
Cuisine: Mexican-American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  1. 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.
  2. Sauté onion in hot oil in skillet over medium-high heat.
  3. Add chili powder, cumin, salt, and beef. Cook 5 to 7 minutes, stirring occasionally.
  4. Stir in beans, tomato sauce, ¾ cup water, and salsa. Add pinto beans and smash some lightly with fork, leaving some beans whole.
  5. Bring mixture to a boil; reduce heat, and simmer uncovered for 8 to 10 minutes or until liquid is reduced.
  6. Add preferred amount of cheese and cilantro. Turn off heat, cover, and let stand 5 minutes or until cheese melts.
  7. Serve in taco shells/flour tortillas or over tortilla chips with additional desired toppings.
Recipe by Kohler Created at