Best Beef And Bean Taco Skillet Recipes

BEEF AND BEAN TACO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
• Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and garlic and cook until the onions are soft, about 5 minutes more. Add the beans, salsa and 1/2 cup water and bring to a simmer; cook until the sauce thickens and coats the meat, about 5 minutes. Add salt and pepper to taste. (This beef-and-bean mixture can be made up to a day ahead of time.)
• Lay half the tortilla chips on the bottom of the oiled casserole dish. Spread half the meat mixture on top. Sprinkle half the cheese blend over the meat. Repeat with the remaining chips, meat and cheese. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
• Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side.

BEEF TACO SKILLET

Steps:

• 1. Spray large skillet with cooking spray. Heat over medium-high heat. Place tortilla pieces in skillet. Cook 4 minutes or until lightly browned. Remove from skillet.
• 2. Cook ground beef in skillet until no longer pink; drain. Stir in drained tomatoes, corn and beans. Bring to a boil. Simmer 2 minutes or until hot. Add tortilla pieces and stir to coat.
• 3. Sprinkle with cheese and green onions. Cover. Let stand 5 minutes or until cheese is melted. Serve with sour cream, if desired.

TACO SKILLET BURGERS

Steps:

• Mix ground beef, onions, and taco seasoning mix in a bowl. Shape into 4 hamburger patties.
• Cook patties in a large skillet over medium heat until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat and wipe the skillet with a paper towel.
• Mix soup and water in a bowl. Pour over patties in the skillet; simmer until soup mixture is heated through, about 5 minutes. Mix in tomato, Cheddar cheese, corn chips, and olives. Scoop out the taco burgers and serve once cheese has melted.

EASY BEEF TACO SKILLET

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, tortillas, taco sauce and 1 cup cheese; heat through. Sprinkle with remaining cheese. Serve with pepper sauce if desired.

BEEF & BEAN TACOS

Steps:

• In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Spoon beef mixture into taco shells; serve with toppings of your choice.

BEEF AND BEAN TACO SKILLET

Steps:

• Brown meat in a large skillet.
• Drain.
• Add taco seasoning, water, corn, beans and chiles to the skillet. Season to taste with salt.
• Bring to a boil.
• Stir in rice.
• Sprinkle with cheese.
• Cover and cook on low heat 5 minutes.
• Serve with crushed tortilla chips, sour cream and salsa, if desired.

TACO SALAD I

Steps:

• In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
• Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

BEEF AND BEAN TACOS

Steps:

• Heat oil in large nonstick skillet over high heat. Add steak; cook until browned, stirring frequently. Add salsa, water, peppers and beans; mix well. Bring to boil. Reduce heat to medium-low; simmer 10 minutes or until steak is tender.
• Sprinkle with cheese; cook an additional 5 minutes or until cheese is melted.
• Spoon steak mixture evenly onto one half of each tortilla; top with 2 Tbsp. sour cream. Fold tortillas over filling.