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15-Minute Cheesy Taco Skillet: Easy Weeknight Dinner

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A quick and easy one-pan taco skillet with crispy-edged ground beef, melty cheese, and soft tortilla strips. Ready in just 15 minutes, this comforting weeknight dinner is packed with bold, smoky flavor and is endlessly customizable.

Ingredients

Scale
  • 1 lb ground beef (80/20 is ideal)
  • 1 tablespoon olive oil (or avocado oil)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano (preferably Mexican oregano)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • 1 (15-ounce) can diced tomatoes with green chiles (like Rotel, undrained)
  • ½ cup beef broth (or water)
  • 1 ½ cups shredded Mexican blend cheese (or cheddar, Monterey Jack, or a mix)
  • 6 small corn or flour tortillas, cut into strips or wedges
  • Optional toppings: Fresh cilantro, diced avocado, sour cream, sliced jalapeños, a squeeze of lime

Instructions

  1. Heat the skillet. Place your large skillet over medium-high heat and add the olive oil. Let it get hot—you want it shimmering, not smoking. This takes about 1 minute.
  2. Cook the onion and garlic. Add the diced onion and cook for 2-3 minutes, stirring occasionally, until it becomes translucent and starts to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic.
  3. Brown the beef. Add the ground beef to the skillet. Use your wooden spoon to break it up into small pieces. Let it cook undisturbed for about 2 minutes to get a good sear on one side. Then, stir and continue cooking for another 3-4 minutes, until it’s fully browned and some of the pieces are getting crispy and dark on the edges.
  4. Add the spices. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the meat. Stir everything together and cook for 1 minute. This toasts the spices and wakes up their flavors.
  5. Add the tomatoes and broth. Pour in the undrained can of diced tomatoes with green chiles and the beef broth. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
  6. Add the tortillas. Nestle the tortilla strips or wedges into the simmering mixture. Don’t stir too much—just push them down gently so they’re mostly submerged. Let everything simmer for 3-4 minutes, until the tortillas have softened and absorbed some of the sauce.
  7. Top with cheese. Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid (or a piece of foil if you don’t have a lid) and let it cook for 1-2 minutes, until the cheese is completely melted and bubbly.
  8. Serve immediately. Remove from heat. Garnish with your favorite toppings—a dollop of sour cream, a sprinkle of fresh cilantro, some diced avocado, and a squeeze of lime are my go-to.

Notes

For the best texture, let the ground beef get crispy on the edges before adding liquid. Toast the spices for 1 minute to bloom their flavors. For the ooey-gooiest cheese, shred a block of cheese yourself instead of using pre-shredded. If you want firmer tortillas, crisp them in a dry pan before adding. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth. Freezes well for up to 3 months.

Nutrition

Keywords: taco skillet, cheesy taco skillet, 15-minute dinner, weeknight dinner, ground beef recipe, one-pan meal, easy taco recipe, Mexican skillet

Find it online: https://lumalunch.com/15-minute-cheesy-taco-skillet-easy-weeknight-dinner/