Easy One-Skillet Taco Bake (Print version)
A cheesy one-skillet taco bake with seasoned ground beef, Rotel tomatoes, beans, corn, tortillas, and a bubbling cheddar topping.
# Ingredients:
For the taco bake
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) ground beef
03 -
1 small yellow onion, diced
04 -
2 cloves garlic, minced
05 -
2 tablespoons taco seasoning
06 -
1 can (10 oz / 283 g) Rotel diced tomatoes with green chiles, undrained
07 -
1 can (15 oz / 425 g) black beans, drained and rinsed
08 -
1 cup (165 g) corn kernels, frozen or canned
09 -
1/4 cup (60 ml) water
10 -
8 small corn tortillas, cut into 1-inch pieces
11 -
1 cup (115 g) shredded cheddar cheese
12 -
1 cup (115 g) shredded Monterey Jack cheese
For serving
13 -
2 green onions, sliced
14 -
2 tablespoons chopped fresh cilantro
15 -
Sour cream, salsa, avocado, shredded lettuce, or lime wedges, optional
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Set out a 10- to 12-inch oven-safe skillet.
02 -
Heat the olive oil in the skillet over medium-high heat. Add the ground beef and onion. Cook for 6-8 minutes, breaking up the beef, until browned and no pink remains. Drain excess grease if needed.
03 -
Stir in the garlic and taco seasoning. Cook for 30 seconds, then add the undrained Rotel tomatoes, black beans, corn, and water. Simmer for 3-4 minutes until slightly thickened.
04 -
Fold in the corn tortilla pieces until coated in the beef mixture. Spread everything into an even layer in the skillet.
05 -
Sprinkle cheddar and Monterey Jack evenly over the top. Bake for 12-15 minutes, until the cheese is melted and the edges are bubbling.
06 -
Let the skillet rest for 5 minutes. Top with green onions and cilantro, then serve with sour cream, salsa, avocado, lettuce, or lime wedges as desired.
# Good to know:
01 -
Use an oven-safe skillet, or transfer the filling to a baking dish before adding cheese.
02 -
For a milder bake, use mild Rotel and mild taco seasoning.
03 -
Resting for 5 minutes helps the filling scoop cleanly.