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Homemade Cheesy Taco Skillet with Black Beans photo

Cheesy Taco Skillet with Black Beans

This Cheesy Taco Skillet with Black Beans is SO EASY! A flavorful one-pan meal with seasoned beef, black beans, sweet corn, and melted cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef lean or medium-fat
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning check ingredients to ensure no pork derivatives
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 cup diced tomatoes canned or fresh
  • 1 cup shredded cheddar cheese sharp or mild
  • 1 cup shredded Monterey Jack cheese for creamy meltiness
  • salt and pepper to taste
  • fresh cilantro chopped, for garnish
  • tortilla chips for serving and scooping

Equipment

  • Large skillet or sauté pan
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Can opener

Method
 

Cheesy Taco Skillet with Black Beans: How It’s Done
  1. Start by dicing the onion and mincing the garlic. Drain and rinse the black beans, and if you’re using frozen corn, thaw it slightly. Shred your cheeses if they aren’t pre-shredded already.
  2. Heat the olive oil in your skillet over medium-high heat. Add the ground beef, breaking it apart with your spatula. Cook until browned and no longer pink, about 5-7 minutes. Season with salt and pepper as it cooks. Once browned, scoop the beef onto a plate and set aside.
  3. In the same skillet, add the diced onion. Sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  4. Sprinkle the taco seasoning over the onion and garlic mixture. Stir well to combine, then return the cooked ground beef to the skillet. Mix everything thoroughly, letting the spices coat the meat evenly.
  5. Add the black beans, corn kernels, and diced tomatoes to the skillet. Stir everything together, allowing the flavors to meld. Reduce the heat to medium-low and let it simmer for 5 minutes.
  6. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the skillet mixture. Cover the pan with a lid or foil and allow the cheeses to melt, about 3-5 minutes.
  7. Once the cheese has melted into a luscious, gooey layer, remove the skillet from heat. Sprinkle freshly chopped cilantro on top for a bright, fresh finish. Serve immediately with crunchy tortilla chips on the side for scooping and enjoying every cheesy bite.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to preserve cheese texture.
  • Replace ground beef with plant-based crumbles for a vegetarian version.
  • Add diced jalapeños or cayenne pepper to increase the spice level.