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Ground Beef Taco Skillet (Mild) - Easy, Family-Friendly Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground beef (90% lean works well)
  • 1 tablespoon olive oil (if using lean beef)
  • 1 small yellow onion, finely diced
  • 1 red or green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon mild chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (use sweet paprika for even milder flavor)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 (8-ounce/225 g) can tomato sauce or crushed tomatoes
  • 1/2 cup low-sodium beef or chicken broth (or water)
  • 1 (15-ounce/425 g) can black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned, drained)
  • 1 cup shredded mild cheddar or Monterey Jack cheese
  • Juice of 1/2 lime
  • Fresh cilantro, chopped (optional)

Method
 

  1. Warm the skillet: Place a large skillet over medium heat. Add olive oil if using lean beef. When hot, add the ground beef, breaking it up with a spatula.
  2. Brown the beef: Cook 4–6 minutes until mostly browned. If there’s excess grease, drain it off, leaving a thin coating in the pan.
  3. Soften the veggies: Add onion and bell pepper. Cook 3–4 minutes, stirring often, until tender. Add the garlic and cook 30 seconds until fragrant.
  4. Season the base: Sprinkle in chili powder, cumin, paprika, oregano, salt, and pepper. Stir to coat the meat and veggies evenly.
  5. Add sauce and simmer: Pour in tomato sauce and broth. Stir, bring to a gentle simmer, and cook 5–7 minutes until slightly thickened. The mixture should be saucy, not soupy.
  6. Fold in beans and corn: Stir in black beans and corn. Simmer 2–3 minutes to warm through. Taste and adjust salt if needed.
  7. Melt the cheese: Reduce heat to low. Sprinkle cheese evenly over the top. Cover and let it melt for 1–2 minutes.
  8. Finish and serve: Squeeze in lime juice and scatter cilantro if using. Serve with warm tortillas, over rice, or spooned into lettuce cups.