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Beef Taco Skillet

Beef taco skillet with tender ground beef, peppers, and a smoky gluten-free seasoning simmered in one pan, then topped with melted shredded cheese. Corn and black beans add hearty texture, finished with fresh lime juice and cilantro.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Gluten-free Beef Taco Skillet
  • 1.5 lb ground beef
  • 1 bell pepper Dice before cooking.
  • 1 cup corn kernels
  • 1 cup black beans Drain well before adding.
  • 1 packet gluten-free taco seasoning
  • 1 cup shredded cheese
  • 1 lime Juice for finishing.
  • 0.25 fresh cilantro Chopped for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef and pepper
  1. Heat a large cast iron skillet over medium-high heat, then add the ground beef and bell pepper. Cook, stirring occasionally, until the beef is browned and the pepper begins to soften, about 6-8 minutes (visual cue: browned beef with some fond at the bottom).
  2. Stir in the gluten-free taco seasoning, corn kernels, and black beans. Mix until evenly coated and the pan is bubbling at the edges, about 1-2 minutes (visual cue: glossy seasoning clinging to the beef).
Simmer until hot
  1. Simmer the skillet on medium heat for 8-10 minutes, stirring once or twice. Cook until everything is heated through and thickened slightly (visual cue: bubbling mixture that reduces and clings to the spoon).
Melt cheese and finish
  1. Sprinkle the shredded cheese evenly over the top and cover the skillet. Cook until the cheese melts, 2-3 minutes (visual cue: fully melted, bubbling cheese layer).
  2. Squeeze the fresh lime juice over the skillet evenly. Let it sit uncovered for 1 minute so the lime flavor disperses (visual cue: a fresh, glossy sheen over the top).
  3. Garnish with fresh cilantro and serve warm. (Visual cue: bright green flecks on the cheese and meat mixture).

Notes

Pro tip: use certified gluten-free taco seasoning and check labels on the shredded cheese and taco seasoning to avoid hidden gluten. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in a skillet or microwave until hot. Freezing isn’t recommended for best texture of the beans and cheese. For a lower-carb option, replace corn with extra black beans or chopped cauliflower.