Beef Taco Skillet Recipes

BEEF TACO SKILLET

Steps:

• Lightly char the tortillas over the flame of a gas burner. Let cool, then tear into large pieces.
• Heat a large cast-iron skillet over medium-high heat. Add the ground beef and season with the chili powder, cumin, salt and pepper.
• Cook, breaking up the meat, until browned, about 5 minutes. Remove the beef to a bowl and set aside.
• Add the vegetable oil and sweet potatoes to the skillet. Cook, stirring occasionally, until browned around the edges and beginning to soften, 5 to 7 minutes.
• Add the black beans, chipotle, adobo sauce and ¼ cup salsa to the sweet potatoes. Stir in the beef and 1 cup water and cook, stirring often, until slightly thickened and the sweet potatoes are tender, 5 to 7 minutes.
• Stir in the remaining 1¾ cups salsa and add a little more water if you like a saucier dish. Stir in the tortilla pieces. Serve immediately with your favorite toppings.

BEEF TACO SKILLET

Steps:

• 1. Spray large skillet with cooking spray. Heat over medium-high heat. Place tortilla pieces in skillet. Cook 4 minutes or until lightly browned. Remove from skillet.
• 2. Cook ground beef in skillet until no longer pink; drain. Stir in drained tomatoes, corn and beans. Bring to a boil. Simmer 2 minutes or until hot. Add tortilla pieces and stir to coat.
• 3. Sprinkle with cheese and green onions. Cover. Let stand 5 minutes or until cheese is melted. Serve with sour cream, if desired.

EASY BEEF TACO SKILLET

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, tortillas, taco sauce and 1 cup cheese; heat through. Sprinkle with remaining cheese. Serve with pepper sauce if desired.

BEEF TACO SKILLET

Steps:

• Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
• Stir the soup, salsa, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.
• Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup.
• Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.
• Serving Suggestion: Serve with a mixed green salad with Italian salad dressing and corn-on-the cob. For dessert serve with a store bought flan.
• Cost per recipe: $7.59

CHEESY SKILLET TACO MAC

Steps:

• Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock.
• Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper.
• To serve, top with the sour cream and sprinkle with the green onions, if using.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.