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The following post was written 2 months ago when I was desperate for one-pot meals. However, this Healthy One-Pot Taco Skillet has become a staple in our house ever since and no one complains!
“I’ll be completely honest here, the cooking life is hard right now. We recently moved from Germany and my kitchen was packed up on May 10th. I was told this week that it could be another 2.5 weeks before it can be delivered to us here in the U.S. I’m over it. That’s over 2 months without being able to cook how I like and with all the gadgets — I know, first world problems.
We broke down and bought some essentials so we could stop eating out and it’s helped a little. I started making one skillet meals, mainly because it’s the only cooking vessel I had. This quick taco skillet was instantly a favorite to eat out of our discount store plastic bowls.”
Why do I love it? It’s super quick and it’s really good! Without a way to cook rice, I have a new found love for microwave rice. I’ve always loved those little packets of rice, but didn’t use them often because it’s so cheap to make rice. However, when hungry kids are waiting, the convenience can’t be beat.
Here are your time savers:
Packaged microwave rice. I like Seeds of Change and the cilantro lime rice from Costco, but any neutral flavor rice will work.
Canned black beans
Pre Shredded cheese
This tastes really good eaten as is, or you can scoop it like a dip onto some tortilla chips. I’m good with both – it depends on my mood. It’s also awesome for leftovers!!
If you find yourself in need of a quick dinner and minimal clean up, give the Healthy One-Pot Taco Skillet a try.Print
1 pound 93% lean ground beef
1 tablespoon canola oil
1 small yellow or Vidalia onion, diced
1 small red bell pepper, diced
1, -ounce package pre-cooked neutral rice, such as Seeds of Change rice
1, 15 ounces can low sodium black beans, drained and rinsed
1/2 cup salsa of your choice
1 taco seasoning packet + water indicated on the package
1/2 cup shredded cheddar cheese
Optional garnish: Cilantro, chopped white onion, avocado or guacamole
In a large cast iron skillet or nonstick skillet over high heat, add ground beef and cook until it is no longer pink. If using meat that has more than 7% fat, drain fat from the beef and set aside.
Turn the heat down to medium, add the canola oil, onion, and red bell pepper and saute for 3-4 minutes.
While the onions and peppers are cooking, add the rice to the microwave and heat. After removing it from the microwave, add to the skillet.
Add black beans, salsa, seasoning packet, water, and add the ground beef back in and stir until the water thickens, about 2 minutes.
Turn off heat and stir in 1/2 cup cheddar cheese.
Serve with toppings and/or tortilla chips.
- Prep Time: 5 minutes
- Cook Time: 15 minutes