This quick and easy taco skillet is a true one-pot wonder. Just be sure you pack your cast iron skillet and you can be having a taco party in the woods the next time you go camping.
What is great about making this recipe is how all the flavors start to layer on top of each other. This starts by sauteing a chopped onion and poblano pepper in some oil. As the onions and peppers cook, they transfer some of their flavors into the oil, which in turns helps spread it around the dish. At this point, we add the ground beef, garlic, and a generous amount of taco seasoning to the skillet. (Some taco seasonings contain salt, so be careful not to over salt)
As the ground beef browns, it will render out the fat in the form of liquid. Usually, you’d need to drain off this liquid, but it’s full of flavor so we’re going incorporate it. Once the beef is cooked on all sides and no pink is showing, add in the fire roasted tomatoes and a touch of water. This will create a thick stew-like consistency.
Now add in the white rice by sprinkling it on top and then working it into the mix with a wooden spoon. Once the rice has been incorporated, reduce to a simmer and cover. After 20 minutes check to see how it’s doing. At this point, the rice should have absorbed most of the extra liquid. Give it a few tosses with your spoon to fluff it up and you’re ready to start topping.
You can top your taco skillet however you want, but our personal preference includes shredded cheese, avocado, cilantro, lime juice, and some tortilla chips on the side.
So there it is: a quick and easy taco skillet full of robust flavors. So if you want to throw yourself a taco party on your next camping trip, give this recipe a try.
One Pot Taco Skillet
Makes 4 servings
- 1 tablespoon oil
- 1 poblano, deseeded and diced
- 1/2 yellow onion, diced
- 3/4 lb ground beef
- 2 tablespoons taco seasoning
- 2 cloves garlic, minced
- 1/2 cup white rice
- 14oz can fire roasted tomatoes
- 1/4 cup water
Toppings: Shredded cheese, avocado, cilantro, lime juice, tortilla chips
Heat a tablespoon of oil in a skillet over medium heat. Add the onion and poblano peppers and saute 5-6 minutes, until soft and beginning to brown.
Add the ground beef, taco seasoning, and minced garlic. Cook until the meat begins to brown, about 3 minutes.
Add the rice, stirring to mix into the beef and veggie mixture. Add the tomatoes and their juices along with 1/4 cup water. Cover the skillet and simmer for 20 minutes. Avoid opening the lid until the end.
Remove from the heat. Serve topped with cheese, avocado, cilantro, a squeeze of lime, and tortilla chips on the side.