Pioneer Woman Beef Taco Skillet

Pioneer Woman beef taco skillet is a quick one-pan dinner made with ground beef, sweet potatoes and black beans, ready in 35 minutes. Try this easy weeknight taco dinner for busy school nights, family night or game day, since it's one-pan and loaded with smoky Tex-Mex flavor.

Brown the beef hard before you do anything else, because that crust is where most of the flavor in the skillet comes from. Skip it and the beef steams, so the sauce tastes flat.

Charring the corn tortillas over a gas flame and tearing them into the skillet turns them into soft, smoky bites, like a taco and a nacho in one. Sweet potatoes add a mellow sweetness that balances the chipotle heat, which you won't find in a standard taco meat skillet.

Pioneer Woman Beef Taco Skillet

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

520

kcal

Browned beef, caramelized sweet potatoes and black beans simmer in a smoky chipotle salsa sauce until thick and scoopable. The charred tortilla pieces soften into the sauce right at the end, so every forkful tastes like a loaded taco.

Ingredients

• 6 6-inch corn tortillas
  

• 1 1/2 lb. ground beef
  

• 2 tsp. chili powder
  

• 2 tsp. ground cumin
  

• 1 tsp. kosher salt
  

• Black pepper, to taste
  

• 1 tbsp. vegetable oil
  

• 2 small sweet potatoes (about 1 pound), peeled and cut into 1/2-inch pieces
  

• 1 14.5-ounce can black beans, drained and rinsed
  

• 1 chipotle chile in adobo, chopped, plus 1 teaspoon sauce from the can
  

• 2 c. jarred salsa
  

• Chopped avocado, thinly sliced radishes, crumbled queso fresco, and sliced scallions, for topping
  

Directions

• Char the tortillas: Lightly char the 6 corn tortillas over the flame of a gas burner, turning them with tongs. Let them cool, then tear them into large pieces.
• Season the beef: Heat a large cast-iron skillet over medium-high heat, then add the 1 1/2 pounds ground beef. Season it with 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon kosher salt and black pepper to taste.
• Brown the beef: Cook the beef for about 5 minutes, breaking it up as it goes, until it is browned. Then move it to a bowl and set it aside.
• Cook the sweet potatoes: Add the 1 tablespoon vegetable oil and the sweet potatoes to the same skillet. Cook, stirring occasionally, for 5 to 7 minutes until they are browned around the edges and starting to soften.
• Simmer the skillet: Add the black beans, chopped chipotle, 1 teaspoon adobo sauce and 1/4 cup salsa to the sweet potatoes. Stir in the beef and 1 cup water, then cook, stirring often, for 5 to 7 minutes until slightly thickened and the sweet potatoes are tender.
• Finish and serve: Stir in the remaining 1 3/4 cups salsa, adding a little more water if you like a saucier dish. Fold in the tortilla pieces and serve right away with avocado, radishes, queso fresco and scallions.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground turkey instead of ground beef?

Yes, ground turkey works here at the same amount. It's leaner, so add a little extra oil to the skillet and season it well, since turkey tastes milder than beef.

How long do leftovers keep in the fridge?

Store the skillet in an airtight container for up to 3 days. The tortilla pieces soften as they sit, so I like to keep a few fresh ones to stir in after reheating.

Can I make this ahead of time?

You can cook the beef and sweet potatoes ahead and refrigerate them, then simmer everything together when you're ready to eat. Wait to add the tortillas until just before serving so they don't turn mushy.

What if I don't have a gas burner to char the tortillas?

Toast them in a dry skillet over medium-high heat for about 30 seconds per side, or put them under the broiler for a minute. You'll get a bit less smoky flavor, but they'll still be toasty.

What's the most common mistake with this skillet?

Crowding the pan is the usual problem, since too much food at once steams the beef and sweet potatoes instead of browning them. Cook them in two batches in the same skillet, as the recipe does.