Craving tacos minus all the empty carbs? This EASY taco skillet without tortillas is PERFECT!! Fast, EASY, loaded with Mexican flavors and super CHEESY!!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: cheesy taco skillet, taco skillet
Servings: 6
Calories: 583kcal
Author: Averie Sunshine
Ingredients
2tablespoonsolive oil
1 to 1.25poundsboneless skinless chicken breastdiced into bite-sized pieces
one 1.25-ounce packet taco seasoningI used medium heat, reduced sodium
1medium/large red bell pepperseeded, trimmed, and diced small
one 15-ounce can black beansdrained and rinsed (I use low sodium)
¾cupcornI used frozen that I added straight from the freezer; canned may be substituted
one 8-ounce can tomato sauce
1 ½ to 2cupsshredded Mexican cheese blendI used lite
2 to 3green onionsdiced into thin rounds for garnishing
2 to 3tablespoonsfresh cilantrofor garnishing
Spanish ricetortilla chips, tortillas, etc. optional for serving
Instructions
To a large skillet, add the oil, chicken, and cook over medium-high heat for about 5 minutes, or until chicken is cooked through; stir and flip intermittently to ensure even cooking.
Evenly sprinkle with the taco seasoning, add the peppers, beans, corn, tomato sauce, and simmer for about 2 to 3 minutes, or until warmed through.
Reduce the heat to medium-low, add the cheese, and cover the skillet with a lid to help the cheese to melt for about 1 minute, or until melted. Stir to combine.
Garnish with green onions, cilantro, and optionally serve with rice or over your favorite tortilla chips.
Notes
Recipe is best fresh but will keep airtight in the fridge for up to 5 days.