Easy Skillet Tacos

By sproffitt

Ingredients

• Ingredients
• 1 pound ground beef
• 1 small onion, chopped
• 1 teaspoon olive oil
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (8-ounce) can tomato sauce
• 3/4 cup water
• 1/2 cup salsa
• 1 1/2 cups (6 ounces) shredded Cheddar cheese
• 1 tablespoon chopped fresh cilantro
• Taco shells or flour tortillas, warmed
• Toppings: shredded lettuce, diced tomatoes, salsa, sour cream
• Preparation
• Cook ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef; wipe skillet with a paper towel.
• Sauté onion in hot oil in same skillet over medium-high heat. Add chili powder, cumin, salt, and beef. Cook 5 to 7 minutes, stirring occasionally. Stir in beans, tomato sauce, 3/4 cup water, and salsa
• Top evenly with cheese and cilantro. Cover, turn off heat, and let stand 5 minutes or until cheese melts. Serve with taco shells or tortillas and desired toppings.

Details

Servings 4

Preparation

Step 1

Cook ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef; wipe skillet with a paper towel.

Sauté onion in hot oil in same skillet over medium-high heat. Add chili powder, cumin, salt, and beef. Cook 5 to 7 minutes, stirring occasionally. Stir in beans, tomato sauce, 3/4 cup water, and salsa. Mash pinto beans in skillet with fork, leaving some beans whole. Bring to a boil; reduce heat, and simmer, uncovered, 8 to 10 minutes or until liquid is reduced.

Top evenly with cheese and cilantro. Cover, turn off heat, and let stand 5 minutes or until cheese melts. Serve with taco shells or tortillas and desired toppings.