Easy Taco Skillet Dinner

I love a quick skillet dinner- especially on a weeknight. This delicious family friendly meal is from my friend Mollie @Frugal Hausfrau. I have made it a couple of times, most recently for our Super Bowl celebration. Our meal has to complement the mandatory Super Bowl guacamole. 🙂

Even though it could be served as is straight from the skillet, we ate it in both soft and hard shell tacos. (The hard shells won as the favorite, by the way.) I think that eating it as a pre-mixed taco filling made it even more of a crowd-pleaser. I modified the recipe by using ground turkey and by increasing the beans, onions, and garlic. Great!

Yield: Serves 8

• 1.25 pounds ground turkey or ground beef
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 5 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/4 to 1/2 teaspoon cayenne pepper, to taste
• 1 1/4 teaspoons coarse salt
• freshly ground black pepper
• 1 tablespoon hot sauce, such as Sriracha
• 1 15 ounce can diced tomatoes (I used Trader Joe’s fire roasted diced tomatoes)
• 1/4 cup salsa (I used Trader Joe’s garlic chipotle salsa)
• 1 can (15.5 oz) black beans, rinsed
• 3/4 cup white Basmati rice
• 1 1/4 cup water
• 1 cup shredded Monterey Jack
• 1 cup shredded extra-sharp cheddar cheese
• hard or soft taco shells, for serving, if desired
• 1/4 cup sliced scallions, for garnish, as desired
• sliced avocado, for garnish, as desired
• chopped cilantro, for garnish, as desired

1. In a large skillet with a lid, over medium high heat, add ground meat and cook, crumbling as it cooks.
2. As soon as it starts to give up the juices, add in the onion and bell pepper, continuing to cook until the vegetables have softened and the meat is cooked through.
3. Add the garlic, stirring for a minute or so until it becomes fragrant.
4. Add the chili powder, cumin, cayenne, salt, and pepper; briefly stir.
5. Stir in tomatoes with the juice, salsa, black beans, and hot sauce.
6. Toss the rice on top and add the 1 1/4 cup of water. Gently stir together, bring to a boil.
7. Cover with lid and reduce to a bare simmer. Cook for 25 minutes until rice is just done. If possible, don’t lift the lid or stir until rice is finished.
8. Turn off the heat. Using a spatula, gently turn the mixture from top to bottom. Add cheese to the top. Cover with lid and let sit for five minutes, or until the cheese is melted.
9. Serve in warm taco shells garnished with green onions, avocado, and/or minced cilantro, as desired.

One Year Ago:

• Weeknight Pork & Bean Soup with Cornbread Croutons

Two Years Ago:

• Easy Enchilada Pie
• Vaguely Vietnamese Slow Cooker Pork Tacos

Three Years Ago:

• Black Bean Empanadas
• “Green” Empanadas

Four Years Ago:

• Rick Bayless’ Classic Mexican Fried Beans with Onions & Garlic
• Super Bowl Tacos of Creamy Braised Chard, Potatoes, & Poblanos

Five Years Ago:

• Enchiladas Suizas
• Chipotle Chicken & Rice

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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