Easy Skillet Tacos

Southern Living
<p>Easy Skillet Tacos</p>

Photo: Kelsey Grace Harrison

Tacos are a go-to on busy weeknights because all you have to do is prepare the beef, chop the toppings and everyone can assemble their own. These tacos get their authentic flavor from cumin and chili powder without raking in the additional sodium content and extra ingredients often found in pre-packaged seasoning mixes. Reviewers have noted the kid-friendly nature of this family dish and we couldn't be happier. Taco night just got a lot easier (and tastier) with this simple recipe!  

Makes 4 to 6 servings


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1 pound ground beef
1 small onion, chopped
1 teaspoon olive oil
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 (15-ounce) can pinto beans, rinsed and drained
1 (8-ounce) can tomato sauce
3/4 cup water
1/2 cup salsa
1 1/2 cups (6 ounces) shredded Cheddar cheese
1 tablespoon chopped fresh cilantro
Taco shells or flour tortillas, warmed
Toppings: shredded lettuce, diced tomatoes, salsa, sour cream


Prep: 10 Minutes
Cook: 25 Minutes
Stand: 5 Minutes

Cook ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef; wipe skillet with a paper towel.

Sauté onion in hot oil in same skillet over medium-high heat. Add chili powder, cumin, salt, and beef. Cook 5 to 7 minutes, stirring occasionally. Stir in beans, tomato sauce, 3/4 cup water, and salsa. Mash pinto beans in skillet with fork, leaving some beans whole. Bring to a boil; reduce heat, and simmer, uncovered, 8 to 10 minutes or until liquid is reduced.

Top evenly with cheese and cilantro. Cover, turn off heat, and let stand 5 minutes or until cheese melts. Serve with taco shells or tortillas and desired toppings.

Created date

July 2004