Made in one pot in under 30 minutes, this Mexican skillet recipe is packed with ground beef, fresh veggies, and hearty pantry staples, making it perfect for a quick and satisfying meal any night of the week!
I've really been leaning into last-minute dinner recipes lately. These types of recipes only call for a handful of ingredients, minimal chopping, and barely any hands-on cooking time.
This Mexican skillet beef recipe is no exception! A packet of taco seasoning replaces a long list of spices, and canned corn and kidney beans keep it easy. (For another simple, minimal-ingredient meal, try my Mexican taco meatloaf!)
Plus, with plenty of protein and fiber-rich veggies, this Mexican beef skillet is a wholesome, nutritious meal you can feel good about serving your family!
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Why you'll love this recipe
- One-pan convenience – Everything cooks in a single skillet for easy cleanup (just like this one-pan cast iron pork tenderloin).
- Packed with flavor - The taco seasoning adds all the necessary salt and spices.
- Versatile - Serve the skillet as is with salsa and sour cream, spoon it over rice, or stuff it into taco shells. The choice is yours!
Ingredient notes
- Ground beef - I like to stick with ground beef because it gives the taco skillet a more authentic beef taco flavor. But ground turkey is an option as well!
- Corn - I initially tested this recipe with thawed, microwaved frozen corn, but using canned corn simplifies things. Choose whichever you have on hand! (Make sure you check out this blackened corn recipe if you love this flavor combo!)
- Kidney beans - Make sure to drain and rinse your kidney beans before stirring them into the beef and veggie skillet.
- Taco seasoning - A single packet is all you need! I first tested this recipe using low-sodium taco seasoning but felt it didn't add enough flavor, so I opted for the regular variety.
- Cheese - I prefer shredded sharp cheddar, but taco blend or pepperjack cheese works great, too.
*See the recipe card below for a detailed list of ingredients and measurements.
How to make this Mexican skillet recipe
Recipe rundown
- Sauté the onions and peppers.
- Add the ground beef and cook through.
- Stir in the taco seasoning.
- Mix in the canned corn and kidney beans.
- Top with shredded cheese.
- Serve and enjoy!
Step-by-step instructions
Step 1: Set your oven’s broiler to high and let it preheat. Meanwhile, add the diced onions and bell peppers to a hot, oven-safe skillet and sauté for about 5 minutes, until soft and fragrant.
Step 2: Add the ground beef and cook until no pink remains.
Step 3: Stir one packet of taco seasoning into the onion, pepper, and beef mixture.
Step 4: Mix in the canned corn and kidney beans. Stir until the beef mixture is well combined.
Step 5: Top with a generous layer of shredded cheddar cheese.
Step 6: Place the Mexican skillet in the oven and broil until the cheese is melted and bubbly. Keep an eye on it because this will only take a couple of minutes!
Step 7: Remove the skillet from the oven and top it with chopped parsley, cilantro, or green onions; serve immediately, and enjoy!
Skillet tip!
To fit all the ingredients in one pan, you'll need an oven-safe, extra-large skillet or shallow casserole dish. I like to use this Lodge 3.6 Quart Enameled Cast Iron Oval Casserole Dish.
Expert tips
- Drain the fat after cooking the beef. If you're using lean ground beef, this might not be a necessary step. It's good to double-check, though, before moving on with the rest of the recipe.
- Use a good-quality taco seasoning. The seasoning makes the dish, so choose a brand you love! Of course, you can always make your own if you have the extra time.
- Feel free to adjust the seasonings to taste. Taste-test your dish before adding the cheese, and then add extra salt, pepper, garlic powder, chili powder, paprika, or cumin if desired.
Storing tips
To store leftovers, let the Mexican skillet cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop over low heat until heated through. Top with a bit of extra cheese before reheating for a melty, fresh finish!
Frequently asked questions
Since my Mexican beef skillet recipe doesn't include rice, I like to serve it with a side of white basmati rice or Spanish rice. A tortilla soup or a side salad would be tasty as well!
Simply mix in a cup or two of pre-cooked white or brown rice. A bag of microwaveable rice would be a great, time-saving option!
Toppings are the fun part! I have added fresh parsley, cilantro, green onions, sour cream, salsa, and guacamole. Crumbled tortilla chips provide a nice crunch.
Other recipes to consider
If you tried this Mexican Skillet Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Mexican Skillet with Ground Beef
Made in one pot in under 30 minutes, this Mexican skillet recipe is packed with ground beef, fresh veggies, and hearty pantry staples, making it perfect for a quick and satisfying meal any night of the week!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Lunch, Dinner
- Method: Stove top cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small white or yellow onion - diced
- 2 large bell peppers - diced
- 1 pound lean ground beef
- 1 packet taco seasoning
- 1 (15 ounce) can sweet corn - drained
- 1 (15 ounce) can kidney beans - drained and rinsed
- 1-2 cups shredded cheddar cheese
Instructions
- Set your oven’s broiler to high and let it preheat. Meanwhile, add the olive oil to a large, oven-safe skillet over medium heat.
- Add the diced onions and bell peppers to the skillet and sauté for about 5 minutes, until soft and fragrant.
- Add the ground beef and cook until no pink remains, about 10 minutes.
- Stir the taco seasoning into the onion, peppers, and ground beef mixture.
- Reduce the heat to low, and add the kidney beans and canned corn. Stir until well combined.
- Top the skillet with a generous layer of shredded cheddar cheese.
- Place the Mexican skillet in the oven and broil until the cheese is melted and bubbly. Keep an eye on it because this will only take a couple of minutes!
- Once the cheese is melted, remove it from the oven and add toppings such as green onions, fresh parsley and cilantro, sour cream, or guacamole. Serve immediately, and enjoy!
Notes
- To fit all the ingredients in one pan, you'll need an oven-safe, extra-large skillet or shallow casserole dish. I like to use this Lodge 3.6 Quart Enameled Cast Iron Oval Casserole Dish.
- Drain the fat after cooking the beef. If you're using lean ground beef, this might not be necessary. It's good to double-check, though, before proceeding with the rest of the recipe.
Nutrition
- Serving Size:
- Calories: 358
- Sugar: 6.9 g
- Sodium: 377.7 mg
- Fat: 15.5 g
- Carbohydrates: 26.4 g
- Fiber: 5.9 g
- Protein: 29.3 g
- Cholesterol: 73.2 mg
Katie says
This comes together so quickly. Our family loves it!