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Make your taco night a one-skillet success with this easy Beef and Bean Taco Skillet recipe! The trick: simmer ground beef with GOYA® Pinto Beans in Sauce, which are already seasoned with tomato, cilantro and Latin spices. The rich broth from the beans adds just the right touch of flavor to the meat. Then sprinkle cheese, scallions, lettuce and GOYA® Pico de Gallo-Mild over the bean mixture – right into the pan. Scoop into warm tortillas and enjoy this easy, delicioso dinner.
lean ground beef
1 can (15 oz.)
GOYA® Pinto Beans in Sauce
1 jar (17.6 oz.)
GOYA® Pico de Gallo-Mild, drained, divided
shredded cheddar- jack cheese, divided
scallions, thinly sliced
GOYA® Flour Tortillas – Fajitas, warmed according to package instructions
Sour cream (optional)
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.
For a Taco Skillet recipe that has lots of flavor, but less total fat and calories, use ground turkey breast instead of the lean ground beef called for in the recipe and omit the cheese.
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