Cheesy Ground Beef Taco Skillet

Step 1: Brown the Ground Beef

Heat a large (12-inch) oven-safe skillet over medium-high heat and add the olive oil.

Add the ground beef and break it apart with a wooden spoon or spatula into small crumbles as it cooks.

Cook for 5–6 minutes, stirring occasionally, until the beef is fully browned with no pink remaining and you see some caramelized bits on the bottom of the pan — that's flavor.

Carefully drain off the excess fat, leaving about 1 tablespoon in the pan for cooking the aromatics.

Step 2: Sauté the Onion and Garlic

Reduce the heat to medium. Add the diced onion to the skillet with the browned beef.

Cook for 3–4 minutes, stirring occasionally, until the onion turns soft and translucent and just starts to go golden at the edges.

Add the minced garlic and stir constantly for 30–60 seconds until fragrant — it should smell amazing and the garlic should be lightly golden but not burnt.

Step 3: Add the Spices

Sprinkle the chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper directly over the beef mixture.

Stir well for about 1 minute to toast the spices in the residual oil — this deepens their flavor and makes the whole kitchen smell incredible.

Every piece of beef should be evenly coated in that rich, rust-colored spice blend before you move on.

Step 4: Add Tomatoes, Sauce, Beans, and Corn

Pour in the entire can of diced tomatoes with green chiles (liquid and all), followed by the tomato sauce.

Add the drained and rinsed black beans and the frozen corn — no need to thaw the corn first.

Stir everything together until fully combined. The mixture will be saucy and vibrant, with the red sauce coating all the beef, beans, and corn evenly.

Step 5: Simmer the Skillet

Bring the mixture to a gentle boil, then reduce the heat to medium-low.

Let it simmer uncovered for 5–7 minutes, stirring every couple of minutes, until the sauce thickens slightly and clings to the beef and beans.

You'll know it's ready when the liquid has reduced enough that dragging your spoon through the skillet leaves a brief trail before it fills back in — not watery, not dry, just perfectly saucy.

Step 6: Add the Cheese and Melt

Remove the skillet from heat (or keep it on the lowest setting).

Sprinkle the shredded Mexican cheese blend evenly across the entire top of the skillet — don't skimp at the edges.

Cover the skillet with a lid or a sheet of aluminum foil and let it sit for 2–3 minutes until the cheese is fully melted, gooey, and starting to bubble at the edges.

For extra browning, place the skillet under the broiler for 1–2 minutes until the cheese gets golden spots on top — watch it closely so it doesn't burn.

Step 7: Garnish and Serve

Scatter the freshly chopped cilantro over the melted cheese for a pop of color and freshness.

Add optional sliced jalapeños if you want a bit of heat, and serve sour cream on the side for dolloping.

Bring the skillet straight to the table — this is a one-pan meal that looks and tastes like you spent hours on it. Serve with warm tortillas, tortilla chips, or a scoop of rice.