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One-Pan Taco Skillet

One-pan taco skillet with seasoned ground beef, black beans, corn, and Rotel simmered into a taco-spiced sauce, then topped with melted cheese. This taco skillet dinner is a quick easy taco dinner for weeknights—cook it all in one pan for fast cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

One-Pan Taco Skillet
  • 1 lb ground beef Use lean if you want less draining.
  • 1 onion Dice small for faster browning.
  • 1 packet taco seasoning About 1 packet per 1 lb beef.
  • 0.25 cup water Helps dissolve the seasoning into a sauce.
  • 1 can (15 oz) black beans Drain before adding.
  • 1 cup frozen corn No need to thaw.
  • 1 can (10 oz) Rotel diced tomatoes Adds both tomatoes and mild heat.
  • 0.5 cup beef broth Adds depth to the simmering sauce.
  • 1.5 cup shredded Mexican cheese blend Use a blend that melts smoothly.
  • 0.25 cup sour cream Optional topping for creaminess.
  • 0.5 cup guacamole Use store-bought or homemade.
  • 0.25 cup jalapeños Add to taste for heat.
  • 0.25 cup cilantro Chop if using whole sprigs.
  • 0.25 cup lime wedges Serve fresh for brightness.

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef and build the taco sauce
  1. Brown ground beef with diced onion in a large cast iron skillet over medium-high heat, then drain off excess fat.
  2. Add taco seasoning and water, stir to coat, and simmer for 2 minutes until the seasoning smells toasted.
  3. Stir in black beans, frozen corn, Rotel diced tomatoes, and beef broth, then bring the mixture to a simmer.
  4. Cook for 5–7 minutes, stirring once or twice, until the sauce thickens slightly.
Melt cheese and serve
  1. Top the skillet with shredded Mexican cheese blend.
  2. Cover the skillet and heat for 2 minutes until the cheese is fully melted and glossy.
  3. Serve immediately with sour cream, guacamole, jalapeños, cilantro, and lime wedges.

Notes

For the best texture, drain any excess beef fat right after browning so the sauce doesn’t get greasy. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium until hot. Freezing is not recommended because the cheese toppings and tomatoes/beans can change texture. For a dairy-light swap, replace the cheese blend with a shredded low-fat or dairy-free meltable alternative.