Taco Skillet

Intro and Overview…

As well as “eight ingredients or less,” Albert and I are huge fans of “one pot meats.” Especially when it comes to arguing over whose turn it is to do the dishes. A taco skillet is not only easy to fix but a real crowd pleaser after just one bite. Everyone always wants a copy of the recipe.

Stuff You Need…

• 1 Tbsp. Vegetable Oil
• 1 Red Bell Pepper, chopped
• 1/4 Cup Green Onions, sliced, plus more for garnish
• 1 Tbsp. Minced Garlic
• 1 Tbsp. Chili Powder
• 1 Tbsp. Ground Cumin
• Kosher Salt & Black Pepper
• 1 lb. Ground Beef
• 1 15-oz. can Diced Tomatoes
• 1 Cup Black Beans
• 1 Tbsp. Hot Sauce
• 2 Cups Mexican or Fiesta Blend Cheese, shredded

And Then…

Add oil to a large skillet over medium-high heat, add bell pepper and green onions, and cook until tender. Add garlic and cook until fragrant, then add chili powder and cumin. Stir until combined. Season with salt and pepper.

Add ground beef and cook until no longer pink.

Add diced tomatoes and black beans, stirring until combined. Stir in hot sauce (optional), Monterey Jack, and cheddar cheese.

Remove the skillet from the burner. Cover with a lid, let cheeses melt, then garnish with green onions and serve.