This taco skillet is an easy weeknight dinner that you can whip up in 30 minutes or less. It’s inspired by this recipe over at Lexi’s Clean Kitchen. Granted, this version is a little less clean with added dairy, but it’s still loaded with veggies and good, quality protein.
When I went shopping for this, I bought a bag of dry black beans at Aldi because they’re more cost-effective. You can get a 2-lb bag of dried beans for $2.49. According to The Bean Institute (yes, there is a Bean Institute), one pound of dried beans will yield 6 cups of cooked beans. A standard 15-oz can of beans is about 1.75 cups. That means this bag at Aldi is the same as buying nearly 7 cans. That’s about $0.36 per can.
Y’all. Get on the dry bean train.
Confession time: I completely forgot that I’d purchased dry beans instead of the can. I remembered around 5:30 pm.
Enter the pressure cooker to save the day! I don’t have a brand name Instant Pot, but my Farberware version gets the job done just as well. The beans were ready in under an hour (which includes the time it took to build and release pressure). Phew. Dinner was late, but salvageable.
NOTE: My Aldi only carries a big 32-ounce can of crushed tomatoes, not the 14.5-ounce needed for the recipe. I just used half and stored the other half in a mason jar in the fridge for a later use. I’m thinking of spiralizing and sauteing the other zucchini from the package and using the crushed tomatoes as a sauce, sprinkled with a bit of Parmesan-garlic seasoning. Bonus meal!
Loaded Taco Skillet
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1 zucchini diced
- 1 large carrot diced
- 3 bell peppers any color, diced
- 1 onion diced
- 1 pound ground beef preferably grass-fed
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1 14.5-ounce can crushed tomatoes
- 1 15-ounce can black beans
- 2 cups fresh spinach
- 1 cup shredded sharp cheddar cheese
- 3 green onions diced, white and green parts
- plain Greek yogurt for topping, optional
- Step 1 Heat oil over medium heat and add garlic. Cook until fragrant (1-2 minutes).
- Step 2 Add zucchini, carrots, peppers, and onion and let cook for 5 minutes, or until veggies begin to soften.
- Step 3 Add ground beef, chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook until beef is no longer pink.
- Step 4 Add crushed tomatoes and black beans and mix well. Reduce heat and simmer for about 5 minutes.
- Step 5 Stir in spinach and cook until greens are wilted.
- Step 6 Sprinkle sharp cheddar over the top. Cover and cook until the cheese melts.
- Step 7 Garnish with diced green onions. This can be served as traditional tacos in shells or tortillas, nacho-style with chips, or eaten straight from the bowl (I chose the latter!). Top with plain Greek yogurt for a protein boost.