Taco Bean Dinner
Packed with bold Tex-Mex flavors, this Taco Bean Dinner is an easy, one-skillet recipe perfect for busy weeknights or casual family meals. Featuring hearty ground beef, tender black and kidney beans, juicy diced tomatoes, and sweet corn, all simmered in a zesty blend of taco seasoning, chili powder, and cumin, this dish delivers satisfying comfort in every bite. With just 10 minutes of prep time and simple pantry staples, it’s a fuss-free way to bring restaurant-quality tacos to your table. Serve it with warm flour tortillas or crunchy tortilla chips, and top it off with melted cheddar cheese and fresh cilantro for the ultimate finishing touch. Whether you’re feeding a crowd or looking for easy meal-prep ideas, this flavorful taco skillet is a must-try recipe that’s as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 14 oz diced tomatoes (with juices)
- 15 oz black beans, drained and rinsed
- 15 oz kidney beans, drained and rinsed
- 1 cup frozen corn
- 2 tbsp taco seasoning
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup water or beef broth
- 1 cup shredded cheddar cheese (optional)
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
- to taste salt and pepper
- as desired flour tortillas or tortilla chips (for serving, optional)
Instructions
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes.
Add the diced onion to the skillet and cook for 3-4 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Drain any excess fat from the skillet, if necessary.
Stir in the taco seasoning, chili powder, cumin, salt, and pepper. Mix well to coat the meat and onion mixture evenly with the spices.
Add the diced tomatoes (with their juices), black beans, kidney beans, frozen corn, and water or beef broth to the skillet. Stir everything together until well combined.
Reduce the heat to low and let the mixture simmer for about 10-15 minutes, stirring occasionally, to allow the flavors to meld and thicken slightly.
Taste and adjust seasoning with additional salt or pepper if needed.
If using, sprinkle shredded cheddar cheese over the top of the taco bean mixture and let it melt for 2-3 minutes.
Garnish with fresh cilantro, if desired, and serve hot with flour tortillas or tortilla chips on the side.
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 5151 mg | 224% | |
| Total Carbohydrate | 230.7 g | 84% | |
| Dietary Fiber | 58.7 g | 210% | |
| Total Sugars | 26.1 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1244 mg | 96% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 4752 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
