One Pan Ground Beef Taco Skillet – Simple, Affordable, Comfort Food
There are days when tacos just sound absolutely irresistible to me. However, on those days, I simply do not have the time or patience to assemble all the ingredients and make them one by one. That is precisely why I am such a fan of this delicious one-pan ground beef taco skillet. Not only does it contain all those flavorful elements I crave, but it requires almost no effort to pull off!
The very first time I decided to make this dish, I simply wanted to utilize leftover ingredients before going grocery shopping. At that point, I only had ground beef, black beans, egg noodles, and a red pepper left in my fridge. I tossed everything together along with spices, and when the noodles soaked up all that juice and tomato flavor, I knew that this recipe would be repeated over and over. Especially since the smell coming from the kitchen as everything cooked together smelled absolutely amazing!
Anyway, here we have a simple yet delicious one-pan ground beef taco skillet that is cheesy, hearty, full of flavor, and takes no more than 30 minutes to cook!
Things You Will Need for This Recipe
For theOne-Pann Ground Beef Taco Skillet
- 1 tablespoon oil (15 ml)
- 1 pound medium ground beef (450 g)
- 1 small red onion, chopped (150 g)
- 3 cloves of garlic, minced (10 g)
- 1/2 red bell pepper, chopped (75 g)
- 1/2 to 1 teaspoon salt (3–6 g)
- 1 to 1 1/2 teaspoons of black pepper (2–3 g)
- 1 teaspoon cumin (2 g)
- 1 teaspoon of smoked paprika (2 g)
Smoked paprika adds a dimension of flavor to this dish, which makes it taste as if it had been simmered in the pot for hours!
- 1 tablespoon of chili powder (8 g)
- 1/2 teaspoon hot pepper flakes (1 g)
Don’t hesitate to use more depending on how spicy you like your food. Sometimes I throw in some cayenne if I want it more fiery.
- 1 can of crushed tomatoes (425 g)
- 1 can of black beans, drained and rinsed (425 g)
- 1 cup beef broth (240 ml)
- 3 cups egg noodles (225 g)
Almost any pasta will work here, but egg noodles will make this one-pan ground beef taco skillet incredibly creamy.
For the Topping
- 1 cup Tex-Mex shredded cheese (110 g)
- Chopped parsley or cilantro (10 g)
I personally love cilantro because it adds an extra freshness, but parsley works great as well if that is the herb available to you.
Brown the Ground Beef
Heat oil in a skillet over medium heat. When the oil starts to shimmer, put in the ground beef.
Break it into small pieces as you cook and allow it to brown for 4 to 5 minutes. By that time, it should become golden-brown with slightly crispy edges.
It should be noted that during the first couple of times, I did not allow it to fully brown, and the result wasn’t quite as delicious.
Pro Tip: If the beef produces lots of oil, then drain a bit of it. There is no need to discard all of it, as the beef will still retain its flavor.
Add Onion and Garlic
After you are done cooking the ground beef, push it aside and add the chopped onions and garlic into the skillet.
While the onion softens and becomes glossy with the oil, the garlic starts to give off that wonderful aroma, which makes you feel cozy inside. And most people wander into the kitchen wondering what you are cooking!
Mix everything and sauté the onion for a couple of minutes.
Always add fresh garlic instead of the one you buy in a jar. This will give you a much sharper and more intense flavor.
Add the Bell Peppers and Seasonings
Add the chopped red bell pepper and cook for 2 to 3 minutes until they become soft and slightly browned.
The fun part of the cooking process is about to start, as now it’s time to season the skillet.
Add salt, black pepper, cumin, smoked paprika, chili powder, and hot pepper flakes. Stir constantly for 30 seconds.
The mixture will suddenly change its color to a rich reddish-brown hue. Its smell will also transform into a more complex and aromatic one.
The biggest mistake I made while making this recipe was adding all the liquid too soon after the spices. As a result, this made the taste of the sauce a bit bland. Allowing it to sit for even 30 seconds allows its flavor to fully develop.
Pro Tip: Reduce the heat slightly if the spices start burning. Even burnt garlic can make the sauce taste bad.
Add Tomatoes, Beans, and Beef Broth
Pour in the crushed tomatoes, drained and rinsed black beans, and beef broth. Gently stir everything.
As the contents of the skillet start to heat up, you will see tiny bubbles of the sauce appearing near the sides. As the mixture warms up, it will slowly become thicker.
The black beans will give this skillet an incredibly creamy texture. Always drain them well, as their water tends to give the sauce a cloudy appearance and even a metallic taste.
Let it simmer for 5 minutes.
Pro Tip: Give it a taste before adding the paste, and add whatever spices you may wish to use if you want them.
Add Egg Noodles
Stir the egg noodles into the skillet and ensure that most of them are immersed in the sauce.
At first, the sauce may look like it doesn’t have enough liquid to cover the noodles, but you will see that they start releasing their starchy liquid soon enough.
Cover the skillet with a lid and cook it for 10 to 12 minutes, stirring occasionally.
As you cook, listen to the sound of the sauce, as when the pasta is done, you should hear an entirely different noise. Instead of the watery bubbling, you should be hearing a thicker sound.
Top With Melted Cheese
When the noodles are soft, take off the lid and pour Tex-Mex shredded cheese over the top.
The warmth of the skillet will allow the cheese to melt and distribute throughout the whole dish within seconds. Give it a minute to rest as the cheese will turn stretchy.
Garnish the skillet with chopped parsley or cilantro.
When serving, you will notice that the one-pan ground beef taco skillet contains everything you like about tacos, including juicy beef, creamy beans, cheesy noodles, aromatic spices, and fresh herbs.
Common Mistakes To Avoid While Making This Dish
Overcrowding the Pan
When there is not enough space for the beef to brown, it starts to steam instead. Make sure you have a skillet big enough.
Skipping the Spice Blooming Step
Adding the broth too soon after putting the spices can make the taste rather bland. Allow it to bloom for even 30 seconds.
Neglecting to Rinse Black Beans
Drain and rinse them thoroughly before adding to the skillet. The water of the canned beans can make the sauce muddy and metallic in flavor.
Overcooking the Noodles
These noodles cook relatively fast and even soften as you leave them in the skillet. Start checking them at 10 minutes.
Cheese Becoming Oily
The melted cheese becomes unpleasantly oily if you let it sit in the skillet too long. Put it at the end of cooking for the best results.
Creative Alternatives You Can Try
Different Proteins
Ground turkey or chicken goes great in this recipe. Use smoked paprika for additional flavor if the meat is particularly lean.
Making It Hotter
Throw in some diced jalapeños, chipotle peppers, or cayenne. I personally love chipotle peppers because they give the sauce smoky heat.
Switching the Pasta Type
Rotini, shell noodles, and even macaroni work great here. Just make sure that it holds the sauce well.
How to Store & Serve
- Room Temperature Storage: Up to 2 hours.
- Refrigerator Storage: Place in a sealed container and store for up to 4 days.
- Freezer Storage: Can be frozen for up to 2 months. It will not become tough after defrosting, but the noodles might become somewhat soft.
When reheating, add a bit of broth or water to loosen up the sauce. Egg noodles tend to absorb any remaining liquid and become softer in the process. Serve this one-pan ground beef taco skillet hot with a bit of shredded cheese, sour cream, sliced jalapeños, and tortilla chips. In fact, it tastes even better when served the next day.
