Taco Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pan ground beef and rice skillet with beans, vegetables, and Mexican spices topped with melted cheese. Easy and flavorful with minimal cleanup. A family-friendly weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon extra virgin olive oil
- 1 pound 93% lean ground beef
- 1 small yellow onion (chopped)
- 2 red or green bell peppers (chopped)
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 can low-sodium black beans (15 ounces, rinsed and drained—or swap kidney or pinto beans)
- 1 cup long or medium-grain brown rice (do not use short grain or instant, as it will become mushy)
- 1 15- or 16-ounce jar chunky salsa
- 1 ½ to 2 cups water (divided)
- 1 cup shredded Monterey Jack cheese (or swap cheddar, pepper jack, or a Mexican blend)
- Optional — for serving:
- Optional to make tacos, burritos, or quesadillas (warmed whole wheat flour or corn tortillas)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 939mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1978mg
- Calcium
- 277mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 939MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.