Easy Taco Skillet (One-Pan Dinner in 30 Minutes)

Ingredientes

• 1 tablespoon extra virgin olive oil or garlic-infused olive oil
• 2 garlic cloves, minced (omit if using garlic-infused oil)
• 1 1/2 cups bell peppers (red, orange, or yellow), diced
• 1/2 cup white or yellow onion or leek greens, finely chopped
• 1 pound ground beef (or ground turkey or chicken)
• 2 tablespoons taco seasoning (homemade or store-bought)
• 1/2 teaspoon smoked paprika
• 1 (14 ounce) can diced tomatoes with juice
• 1 (14 ounce) can black beans, drained and rinsed (optional)
• 1 cup corn kernels, fresh or frozen (optional)
• 1 1/4 cups marble or Mexican blend cheese, coarsely shredded (optional)
• Fine sea salt, to taste (about 1/2 teaspoon)
• Lime juice, freshly squeezed (optional)

Preparación

1. 1

   Sauté veggies: Place a large (12-inch or larger) skillet with high sides or Dutch oven on medium heat on the stovetop. Once hot, add oil and swirl to coat the bottom. Add garlic (if using) and sauté until fragrant, about 30 seconds, stirring constantly (because burnt garlic ruins everything). Add bell peppers and onion or leek greens, and sauté until softened, about 3 minutes.

2. 2

   Brown ground meat: Add ground beef, turkey or chicken and cook until no longer pink, about 5 minutes, breaking it up as you cook so you don't end up with giant mystery chunks.

3. 3

   Add seasoning: Stir in the taco seasoning and smoked paprika and sauté for 30 seconds, stirring constantly.

4. 4

   Add remaining ingredients: Stir in the canned tomatoes and their juices, along with the beans and corn (if using). Once everything starts bubbling, reduce heat to medium low.

5. 5

   Simmer on medium-low heat for 10–15 minutes, stirring occasionally, until most of the liquid has reduced and the mixture is thickened (it should look saucy, not soupy). Taste the mixture, add salt and a squeeze of lime juice if desired, keeping in mind that the cheese will add to the saltiness of the dish.

6. 6

   Melt cheese (optional but recommended): Sprinkle cheese on top of the skillet, cover with a lid, and allow to sit off heat until melted (no need to turn on the oven—this is a low-effort situation).

7. 7

   Serve this taco skillet on its own or over rice, quinoa, or cauliflower rice with a squeeze of fresh lime juice if desired (or just eat it straight from the pan—we're not judging).