Mexican Ground Beef Skillet Recipe

Cheesy Ground Beef Taco Skillet (Keto, LowCarb)

WebJun 16, 2021 · Instructions. Warm butter in a skillet over medium heat. Sauté onion and bell pepper for about 5 minutes until soft. 1 tablespoon …

Rating: 4.4/5(21)
1. Warm butter in a skillet over medium heat. Sauté onion and bell pepper for about 5 minutes until soft.
2. Add the ground beef and taco seasoning to the skillet. Break the meat apart with a spatula as needed. Cook while occasionally stirring, about 5 minutes to lightly brown the meat.
3. Mix tomatoes into the meat. Bring the liquid to a simmer. Continue cooking everything for another minute or two.
4. Reduce the heat to low. Sprinkle cheese evenly over the meat. Cover the skillet with a lid and continue warming until the cheese melts completely. Remove from heat and garnish with cilantro. Serve warm with optional Cauliflower Rice.

Preview

See Also:

Show details

Mexican Taco Skillet Wholesome Yum

WebJan 31, 2020 · Heat a skillet over medium-high heat. Add ground beef and cook about 10 minutes, breaking apart the beef with a spatula or spoon, …

Rating: 5/5(15)
1. Heat a skillet over medium-high heat. Add ground beef and cook about 10 minutes, breaking apart the beef with a spatula or spoon, until browned.
2. Add the taco seasoning and water. Cook for 2-3 minutes, until the extra water is absorbed or evaporates.
3. Reduce heat to medium. Add the onions and bell peppers. Cook for 5-10 minutes, until onions are soft and translucent.
4. Add the diced tomatoes. Simmer for a few minutes, until hot and any extra moisture evaporates.

Preview

See Also:

Show details

Taco Skillet {Easy, Healthy OnePan Meal} – …

WebOct 29, 2020 · Once hot and shimmering, swirl to coat the pan, then add the beef, onion, and bell pepper. Cook for 3 to 5 minutes, until the beef is …

1. Heat the olive oil in a large, ovenproof skillet or Dutch oven with a tight-fitting lid over medium-high heat. Once hot and shimmering, swirl to coat the pan, then add the beef, onion, and bell pepper. Cook for 3 to 5 minutes, until the beef is browned and cooked through and the onion is beginning to soften.
2. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the beef and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
3. Add the salsa and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Recover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, splash in the remaining 1/2 cup water as needed.
4. Towards the end of the cooking time, place a rack in the upper third of the oven (about 6 inches from the top) and turn the oven to broil. Once the skillet is finished cooking on the stove, sprinkle the cheese on top, then transfer to the oven. Broil just until the cheese is melted, about 2 minutes (watch it carefully so it doesn’t burn). Serve hot with any desired toppings or spoon inside tortillas to make tacos, burritos, or quesadillas.

Preview

See Also:

Show details