A quick and easy beef taco skillet dinner that goes from stovetop to table top in less than 30 minutes. Hearty and satisfying, it's definitely a family favorite. Simple beginner recipe.
Add the ground beef to a large (12") iron skillet that has been heated for about 3 minutes.
Add salt and pepper to the meat and cook it for about two minutes.
Add the onion, bell peppers, and jalapenos.
Saute until the beef is cooked through and the vegetables have softened.
Add the olives, tomatoes, pinto beans, cumin, garlic powder, cilantro, and tortillas.
Simmer, stirring occasionally for 5 minutes or until the tortillas have softened and the dish is heated through.
Taste and adjust seasonings.
Top with the shredded cheese, cover and turn off the heat.
Leave on the stove for a few minutes until the cheese melts.
Top with chopped cilantro.
Serve with lime wedges to squeeze over the top.
Notes
StorageMay make up to 2 days ahead. Refrigerate leftovers for up to 3 days. Freeze for longer storage.SubstitutionsI love this dish because it's very forgiving. Here are some variations on the recipe -Ground beefNo ground beef? No problem!
Leftover shredded beef from pot roast
Cooked stew meat
Cooked brisket
Chicken
Game
Turkey
Use all beans
Tempeh
Pinto beansYou can use any kind of cooked, dried bean, or even lentils, for the pinto beans. Refried beans work well, too.VegetablesUse any vegetables you have on hand. If you don't have tomatoes use salsa or tomato sauce.