Beef and Bean Taco Skillet

By carvalhohm

Ingredients

• 1 1/2 lbs. lean ground beef
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• 1 tbsp. chili powder
• 1 can (15 oz.) Pinto Beans in Sauce
• 1 jar (17.6 oz.) Pico de Gallo-Mild, drained, divided
• 1 1/2 cups shredded cheddar- jack cheese, divided
• 2 scallions, thinly sliced
• 2 cups shredded lettuce
• 12 Flour Tortillas – Fajitas, warmed according to package instructions
• Sour cream (optional)

Details

Preparation time 10mins
Cooking time 25mins
Adapted from goya.com

Preparation

Step 1

Add ground beef to large, non-stick skillet over medium heat; season with Adobo and chili powder. Cook, breaking up meat with wooden spoon, until well browned, about 5 minutes; drain and discard fat. Stir in pinto beans in sauce and 1 cup drained pico de gallo; bring bean mixture to boil. Simmer, stirring occasionally, until bean mixture thickens, about 5 minutes.

Remove skillet from heat; top with 1 cup cheese and scallions; let sit until cheese melts, about 2 minutes. Top with shredded lettuce, remaining pico de gallo and remaining cheese. Serve with warm flour tortillas and sour cream, if desired.