Beef Taco Skillet
Ground beef sautéed with onions, peppers, and taco seasoning, served in a cast-iron skillet with swappable proteins, vegetables, and toppings. Customizable components allow one base recipe to yield numerous regional and dietary variations.
Ingredients
Method
Dice the onion and bell pepper into bite-sized pieces. Mince the garlic. Warm the tortillas in a dry skillet or over a gas flame.
Heat olive oil in a 12-inch cast-iron skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until no pink remains, about 5–7 minutes. Drain any excess fat if desired.
Add the diced onion and bell pepper to the skillet; sauté until softened, about 3–4 minutes. Add minced garlic and cook for 1 minute until fragrant.
Stir in taco seasoning and mix well to coat. Add beef broth if using, and simmer for 2–3 minutes to meld flavors. Taste and adjust salt and pepper. Remove from heat and top with salsa and shredded cheese.
Garnish with fresh cilantro. Serve hot directly from the skillet with warm tortillas on the side and lime wedges for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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