Ingredients & Substitutions
Here I explain the best ingredients for my Mexican taco skillet recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make A Taco Skillet
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
You need a very large (12 inch) skillet for the peppers and onions to fit. If you don’t have one that big, you can reduce to 1 or 2 bell peppers instead without having to change any of the other ingredients. The optimal temperature depends on your pan. I brown the beef at medium-high heat in my cast iron skillet, but for nonstick cookware you might need high heat. If the heat is too low, the meat will simmer in grease instead of browning nicely. Drain the meat if needed. I don’t usually need to with 85/15 beef and high enough heat, but if your ground beef has a higher fat content, draining is a good idea. Want to make your taco skillet more hearty? Add 1 can each of drained and rinsed black beans and corn, at the same time as the diced tomatoes. You may want to use a Dutch oven to hold it all, or replace 2 of the bell peppers with the beans and corn. Adjust your serving size depending on how you’ll serve it. The 1-cup serving size I’ve got on the recipe card is perfect for serving over a base (see below) or adding a side dish. If you’ll serve this dish by itself, this recipe is best for 3-4 servings, 1 1/2 to 2 cups each.
You could even stuff this mixture in your favorite tortillas, or scoop it up with large tortilla chips like a cheesy version of my taco dip. I say there’s no wrong way to Taco Tuesday! Please enter your first name for your account. Your saved recipe will also be sent to your email.
This is a good serving size for serving over a base (see ideas in the post above). If you serve this dish by itself, you may want to divide it into 4 servings instead. Nutrition info does not include the optional sour cream topping.
📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes and Winter Ebook Bundle! Still, it’s packed with Mexican flavors, so it definitely brings back vibes of Mexico for me. Aside from the usual beachy relaxation, one of the best things we did there was hire a photographer to take pictures of our family, 2 years ago. This is one of my favorite shots from that day!
