Mexican taco seasoning was invented in 1962 by Glen Bell for Taco Bell—authentic tacos use individual spices, never packets.
One Pan Taco Skillet
Whip up a delicious and nutritious dinner in no time with our One Pan Taco Skillet! Packed with zesty ground turkey, vibrant bell peppers, and hearty black beans, this easy dish is bursting with flavor and protein. Plus, the best part? Clean-up is a breeze since it all cooks in just one pan!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 bell pepper diced
- cheese, avocado, riceoptional
- 1 can corn
🫙Pantry Staples(1)
- 1 can black beans
🧂Spices & Seasonings(1)
- 1 packet taco seasoning
🍯Sauces & Condiments(1)
- 1 jar salsa verde
📦Other(1)
- 1 package lean ground meat of choiceground turkey, ground beef, or ground chicken
👨🍳 Instructions
- 1
Place a pan over medium heat and spray with cooking spray. Add meat and cook a little on both sides before crumbling into pieces then add half the taco seasoning and half the jar of salsa verde and mix.
- 2
Add bell pepper and cook until meat is fully cooked through.
- 3
Reduce heat to low and add corn, beans, and the rest of the taco seasoning and salsa verde. Mix together. Remove from heat and top with cheese and serve however you want.
- 4
Store in the fridge for up to 4 days.
💡 Pro Tips
- ✓Brown the meat in a single layer for 2-3 minutes without stirring to develop a proper Maillard reaction, which creates deeper flavor compounds through amino acid-sugar reactions at 280-300°F surface temperature.technique280-300°F surface temp
- ✓Add bell peppers after the meat has released its initial moisture (about 4-5 minutes) because vegetables release water that prevents proper browning and drops pan temperature by 50-75°F.timing4-5 minutes
- ✓Reserve 2-3 tablespoons of salsa verde liquid to add at the very end because prolonged cooking evaporates the bright acidic notes that balance the dish's richness.technique2-3 tablespoons
- ✓Drain and rinse canned beans to remove 40% of excess sodium and the starchy liquid that can make your skillet gummy instead of having distinct textures.ingredient40% sodium reduction
- ✓Add cheese off heat and let residual pan temperature (around 140-160°F) melt it gently to prevent the proteins from seizing and creating a grainy texture.timing140-160°F residual heat
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Mexican taco seasoning was invented in 1962 by Glen Bell for Taco Bell—authentic tacos use individual spices, never packets.
One Pan Taco Skillet
Whip up a delicious and nutritious dinner in no time with our One Pan Taco Skillet! Packed with zesty ground turkey, vibrant bell peppers, and hearty black beans, this easy dish is bursting with flavor and protein. Plus, the best part? Clean-up is a breeze since it all cooks in just one pan!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 bell pepper diced
- cheese, avocado, riceoptional
- 1 can corn
🫙Pantry Staples(1)
- 1 can black beans
🧂Spices & Seasonings(1)
- 1 packet taco seasoning
🍯Sauces & Condiments(1)
- 1 jar salsa verde
📦Other(1)
- 1 package lean ground meat of choiceground turkey, ground beef, or ground chicken
👨🍳 Instructions
- 1
Place a pan over medium heat and spray with cooking spray. Add meat and cook a little on both sides before crumbling into pieces then add half the taco seasoning and half the jar of salsa verde and mix.
- 2
Add bell pepper and cook until meat is fully cooked through.
- 3
Reduce heat to low and add corn, beans, and the rest of the taco seasoning and salsa verde. Mix together. Remove from heat and top with cheese and serve however you want.
- 4
Store in the fridge for up to 4 days.
💡 Pro Tips
- ✓Brown the meat in a single layer for 2-3 minutes without stirring to develop a proper Maillard reaction, which creates deeper flavor compounds through amino acid-sugar reactions at 280-300°F surface temperature.technique280-300°F surface temp
- ✓Add bell peppers after the meat has released its initial moisture (about 4-5 minutes) because vegetables release water that prevents proper browning and drops pan temperature by 50-75°F.timing4-5 minutes
- ✓Reserve 2-3 tablespoons of salsa verde liquid to add at the very end because prolonged cooking evaporates the bright acidic notes that balance the dish's richness.technique2-3 tablespoons
- ✓Drain and rinse canned beans to remove 40% of excess sodium and the starchy liquid that can make your skillet gummy instead of having distinct textures.ingredient40% sodium reduction
- ✓Add cheese off heat and let residual pan temperature (around 140-160°F) melt it gently to prevent the proteins from seizing and creating a grainy texture.timing140-160°F residual heat