Are you looking for an easy, one-skillet meal for those super busy days? This beef taco skillet is for you! You’ll feel like you’re eating fancy tacos, but there’s absolutely no assembly required.
For full disclosure, I have to tell you that I was a bit skeptical the first time I thought about making this. It simply looked too easy to be good.
Then, when I actually made it, I thought we may have to order pizza for dinner because it didn’t look very good while it was coming together. Thankfully, all of my concerns were put aside after one bite. This meal may not look beautiful, but it’s really good and super simple to make.
There are all sorts of variations of this taco skillet recipe online and in cookbooks. This specific version of the recipe is from a beef cookbook we got at a farm show that compiles family favorite recipes from lots of different farm wives — kind of like a farm version of a church cookbook. So, if you know anything about how amazing church cookbook recipes can be, that should be a ringing endorsement for this beef taco skillet recipe!
Beef Taco Skillet
- 1 lb. ground beef
- 1 10 1/2 oz can Tomato Soup
- 1 cup chunky salsa
- 1 can black beans rinsed and drained
- 1 1/2 cup cheese
- 1 tsp chili powder
- 1 tsp ground cumin
- salt and pepper to taste
- 1/2 cup water
- Rice tortilla chips, or charred corn tortillas torn into big pieces
- Optional garnishes for serving:
- Chopped tomato
- Chopped avocados
- Chopped radishes
- Fresh cilantro
- Sour cream
- Cook ground beef in skillet until browned. Pour off fat, if needed. Add soup, salsa, beans, spices, water, and half of the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot. Top with remaining cheese and any other garnishes.
- Serve over or with rice, tortilla chips, or charred corn tortillas torn into big pieces. If you've never made charred tortillas, it's very easy to do. If you have a gas stove, you can hold the tortilla over the flame of a gas stovetop burner until it gets a crispy edge. If you have an electric stove, you can dip the tortilla in water, place it in a hot skillet. Make sure to flip it after it's charred on one side (about 45 seconds).