I grew up near the border and always LOVED good Mexican food, including tacos. I've had the hardest time finding a recipe that reminds me of the wonderful tacos I could get near home...until I found this one. The flavor, the texture...everything tastes as it should, as far as I'm concerned. I often elect to make this recipe for Mexican lasagna, using this instead of canned refried beans. Wonderful!
Easy Skillet Tacos
Tacos are a go-to on busy weeknights because all you have to do is prepare the beef, chop the toppings and everyone can make their own. These tacos get their flavor from cumin and chili powder without the additional sodium often found in packaged seasoning mixes.
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Stand: 5 Minutes
- 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
- 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.
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