Sweet Cs Designs

Home » One Pot Cheesy Taco Skillet

One Pot Cheesy Taco Skillet

by 84 Comments

One Pot Cheesy Taco Skillet– this easy, delicious, veggie packed beef taco skillet meal is quick and great for a budget- as well as a low carb diet! Easy cheesy beef taco skillet dinner that is perfect for burrito bowls, salads, skillet tacos, and more with tons of hidden vegetables that kids will eat!

 

Cheesy Taco Skillets- these are gluten free, can be cooked in one pan, and are packed with veggies!

Low Carb Taco Skillet With Cheese

Nothing gets our family to gather around a table faster than two things- tacos and cheese.

Mention either one, and my family is ready for a feast!

For us, quick, hearty, and secretly-packed-with-veggies meals are our go to options- and this One Pot Cheesy Taco Skillet is one that doesn’t disappoint!

This recipe is the perfect beef taco skillet dinner that is packed with vegetables, beef taco flavor, and tons of ooey, gooey melted cheese for a low carb taco skillet that is great for keto dieters and fans of low carb tacos.

We are often trying out low-carb diets, which can be a bit tricky to stay happy and satisfied on – but these cheesy taco skillets are packed with meaty, hearty flavor that work well to keep us motivated!

Just take me to the cheesy beef taco skillet recipe already!

If you’d rather skip my tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy cheesy taco skillet recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

 

one pot cheesy taco skillet - low carb and so delicious!

 

This large skillet dinner has ground beef, peppers, onions, green onions- and we’re sneaking in some spinach for an extra nutritional hit! And while we’re using beef here, you could use ground turkey or ground chicken as well for an even healthier option.

It’s a sort of one pot taco burrito bowl that is low carb – for a low carb keto taco skillet that will work on a number of special diets!

This skillet is delicious topped with cheddar, monterey jack, a mexican cheese blend, sour cream – salsa, guacamole – anything you’d like to help take it over the top even more. It is truly customizable.

And thanks to a heaping dose of cheese, it doesn’t taste like diet food at all.

This One Pot Cheesy Taco Skillet recipe is incredibly low carb- but you can also reduce the calories by using ground chicken or turkey meat, and using a skim cheese like mozzarella (though I am a proponent of full fat, gooey cheese!).

 

I also have an incredibly hearty and delicious meaty version of this – that is COMPLETELY vegan!

I know that sounds hard, but it is so good – and deceptively simple!

Get my Meaty Vegan Taco Skillet Recipe here.

This low carb cheesy taco skillet is our favorite family dinner!

 

This One Pot Cheesy Taco Skillet recipe is incredibly low carb- but you can also reduce the calories by using ground chicken or turkey meat, and using a skim cheese like mozzarella (though I am a proponent of full fat, gooey cheese!).

I also have an incredibly hearty and delicious meaty version of this – that is COMPLETELY vegan!

I know that sounds hard, but it is so good – and deceptively simple!

Get my Meaty Vegan Taco Skillet Recipe here. 

 

Taco Skillet Recipe Ideas

 

-8 oz sliced or chopped cremini mushrooms help to boost the meaty skillet flavor and are a great low carb, low calorie option!

-Fresh roasted green chiles make an exceptional addition for a spicy, smoky kick!

-Canned ro-tel diced tomatoes with spices are a great extra flavorful addition instead of plain diced tomatoes. Alternatively, cherry tomatoes or fresh hothouse or roma tomatoes, diced, give a ton of fresh flavor.

-Diced beet greens or arugula are lovely, slightly peppery substitutes to kale or spinach.

-Fresh shredded carrots mixed with pickled jalapenos makes an awesome topper when the skillet is done – similar to fresh carrot and jalapeno salsa from a mexican restaurant.

-Turnips, squash, sweet potatoes, and other root veggies, when shredded or diced into small bites, make an awesome addition if you’re not watching starches or carbs!

-Red pepper – I love red pepper strips in skillet tacos – the red pepper brings a delicious tangy and smoky-sweet flavor.

-Mix in ground sausage to your beef mixture for a rich, hearty flavor everyone loves.

-Stir in cauliflower rice and cook as a low carb one pot taco skillet! 

-Make this taco skillet low carb by using your own mixture of turmeric, paprika, chili powder, garlic powder, cayenne pepper, and cumin.

 

 

Cheesy taco skillets- this recipe is our family's favorite!

 

Tips to Make The Perfect Skillet Taco Burrito Bowls

I like to serve this meal over a bed of lettuce or greens- like a Chipotle Burrito Bowl- but you can also add it over rice or dump it in a taco or burrito, too!

-For this recipe, you want to cook as high enough as you can without burning anything.

Since there are so many variations to stovetops, pan choices, and how much moisture is in your veggies and meat, this will vary per person. Keep the pan hot, without burning – on whatever setting that represents on your stove.

-Don’t drain off excess liquid from the breakdown of the vegetables.

When you add the taco seasonings, this will help to create a deliciously rich and meaty sauce that packs a huge punch of flavor!

-Don’t rush the cooktime on the vegetables.

Getting a nicely browned veggie is crucial for flavor development!

-If making in a slow cooker, pre-brown the meat, or check on it frequently while meat is browning – or you’ll have a giant lump of meat not too unlike clumps of oddly shaped meatloaf, and less like tacos.

-Forget low carb – this taco bowl dinner also makes a mean pasta salad – simply dump over macaroni for a delicious cheesy macaroni taco skillet!

 

Other Easy One Pot Recipes You’ll Love

If you love this easy cheesy skillet, be sure to check out some of my other favorite everyday extravagant recipes that are done in no time! Click the videos to watch me make each recipe, and click the link below to get each printable recipe so you can make them at home too!

 

 

Cheesy Stuffed Chicken Parmesan

One Pot Broiled Ribeye Steak and Mushrooms

10 Minute Broiled Lobster Tails

One Pot Garlic Butter Chicken Thighs and Mushrooms

Easy Baked Ranch Pork Tenderloin and Gravy Recipe

 

 

 

 

And if you’re looking for an even easier and healthier version, check out this Slow Cooker Chicken Taco Bowl recipe!

 

One Pot Cheesy Taco Skillet Recipe

If you love this One Pot Cheesy Taco Skillet Recipe as much as I do, please write a five star review, and be sure to help me share on facebook and pinterest!

 

 

1 pot cheesy taco skillet- this low carb skillet dinner is so good over salad, in a burrito, or on it's own!

 

Be sure to check out the easy cheesy taco skillet recipe too!

Yield: 6 servings

One Pot Cheesy Taco Skillet

One Pot Cheesy Taco Skillet
One Pot Cheesy Taco Skillet- this easy, delicious, veggie packed meal is quick and great for a budget- as well as a low carb diet!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 lb lean ground beef
  • 1 large yellow onion, diced
  • 2 bell peppers, diced
  • 1 12 oz. can diced tomatoes with green chilis
  • 1-2 large zucchinis, diced
  • 2 tbsp taco seasoning
  • 3 cups baby kale/spinach mixture, this sounds like a lot- it cooks down to a small amount, optional
  • 1 1/2 cup shredded cheddar and jack cheese
  • green onions, to garnish

Instructions

  1. In a large pan, lightly brown ground beef and crumble well.
  2. Drain excess fat.
  3. Add vegetables, and cook until browned.
  4. Add canned tomatoes, taco seasoning, and any water needed for taco seasoning to evenly coat mixture (up to 1 tbsp- the liquid from the tomatoes will help)
  5. Add greens and let fully wilt.
  6. Mix well.
  7. Cover with shredded cheese, and let cheese melt - about five minutes (sometimes it helps to cover the pan with a lid to melt the cheese faster.)
  8. When cheese is melted, serve over a bed of lettuce, rice, or in a taco or burrito!
  9. Garnish with green onions if desired.

Nutrition Information:

Yield:

343
Amount Per Serving:Calories: 271 Saturated Fat: 7g Cholesterol: 76mg Sodium: 320mg Carbohydrates: 11g Fiber: 2g Sugar: 5g Protein: 26g
© Courtney O'Dell
Cuisine: american / Category: Main Dish
One Pot Cheesy Taco Skillet– this easy, delicious, veggie packed beef taco skillet meal is quick and great for a budget- as well as a low carb diet!

This one pot cheesy taco skillet is my favorite low carb meal!

 

 

 

Quick and easy cheesy taco skillet- this gluten free dinner is delicious and perfect for families!

Cheesy Taco Skillet- a delicious, family ready one pot meal!

 

Reader Interactions

Comments

  1. This was AMAZING! I used orange bell pepper instead of green and used about 1/2 the veggies to make it a little more meat-heavy for my kids and we all LOVED it. Great topped with salsa, sour cream and avocado.

    Reply

  2. This was super good!! I left out the rotel (keep carb count lower) and dumped in almost a whole bag of spinach!
    My fam ate it in flour shells and I put it over salad with avocado and sour cream.
    It was soooo good! Thanks!

    Reply

  8. I came across your recipe when looking for something to serve to guests who follow a low-carb diet. They liked it so much that they asked for the recipe. My husband also made exceptionally glowing compliments on the dish. I would make this again! Thanks for sharing.

    Reply

  9. I tried this recipe this weekend and added cremini mushrooms and cilantro. The flavors were great, but the dish came out watery. Nothing browned (the heat was the highest I could get it) and I didn’t want to over-cook the veggies by letting it cook any longer. I probably over-crowded the skillet (13″). Next time I’ll try it in batches or get a really big skillet. I will also drain off some of the liquid from the Ro-tel or leave it out entirely and add salsa at the end. Thanks for the recipe!

    Reply

  10. This is SOOOO good. I made it last week, and I’m making it again tonight! Thank you for posting! I skipped the bell peppers because I didn’t have them on hand, but the rest is amazing and I love that there is spinach in there too!

    Reply

  11. So SO glad I ran across this delicious recipe! I made it last night and it will be a regular meal at my house now. I love the veggie/beef ratio and everything turned out well. I made mine with one red one yellow pepper and served it with sour cream, sliced avocado, and salsa. My fiance ate his in a tortilla and raved about the taste! Thank you for sharing!

    Reply

  12. This dish was so easy even I could make it and it was delicious! I just have a question-there are 2 charts on this page for nutritional value-which is accurate? Thanks

    Reply

    • You shouldn’t use it for Keto as it has pretty high carbs, but to lower that you can minus the carrots and limit the tomato your putting in,

      Reply

  13. This recipe is amazing! I love that it is loaded with veggies. I even added extra fresh spinach. I used a can of diced tomatoes & a small can of green chilis because I didn’t have the diced tomato w/ green chilis. After making it in the pot, I transferred it to a baking pan because I made it earlier in the day. After I got home I put the cheese on it & baked it in our toaster oven and it turned out perfect. Served it over a bed of lettuce and added sour cream, salsa and black olives. Hubby loved it too. He went out of town the following two nights & I had it leftover by just re-heating (with the cheese already on it) and it was even better! Thank you so much for sharing it with us all.

    Reply

  14. This was an AWESOME dish!!!! Oh my goodness my entire family loved it. I did use ground turkey meat and only omitted the green peppers. We put this in our taco shells. WONDERFUL! They want this at least once a week. It is a keeper. Thank you so much for this recipe.

    Reply

  15. This was so delicious and jam packed with veggies that even my son ate and didn’t even notice. I served it over rice and it was hearty and delicious and filling. Thank you for that recipe. I’m and adding it to my favorites !

    Reply

  17. Made this tonite with rotel from your suggestions and we all LOVED it!!!! Simple enough my 10 year old son did most of the work while I gathered ingredients for my taco seasoning, and it all came out delicious!!! We served ours over a bed of cauliflower rice and just thouroughly enjoyed! Thank you!!!

    Reply

  18. The vegetables tasted awesome!! I would try this again!! The only difference I made was using lean turkey. Not a fan of that. Next time using lean ground beef! Thanks for sharing

    Reply

  19. The concept is great. Thought it needed more taco seasoning. Also the veggie amounts in the ingredients could almost be cut in half. Mine looked nothing like your pics and I used only used 1 bell pepper and 1 zucchini. There were more veggies than meat.

    Reply

  23. Hi! I commented last week with some critcisms. Good to see that you removed the comment and didn’t update your recipe to be better! How annoying! Good to know, though, when all the comments are rave, that they are biased and modified. Thanks for alerting me to how you run your site!

    Reply

    • Hey Louise,

      I actually just got to your comment, and had just published it before I saw this comment.

      While this site is my full time job, I am also a work from home mom with two early elementary school aged kids home for the summer. Comments sadly are something I can’t get to as fast as I’d like while managing them and the million other behind the scenes part of this site and my social media accounts.

      I never modify comments (save not publishing a few that are super insulting to read, and those that are just spammers adding links to sites that aren’t PG (if you get what I mean)) – and I’m sure if you poke around you can find plenty of comments that aren’t 100% glowing. Not everyone likes certain foods, certain preparations, etc. I am just sharing the stuff that I’ve made at home and works for me and my family – I am not really bothered when something isn’t someone else’s cup of tea, because I know that everyone has different tastes and it’s not anything personal to me. I’ve also had commenters let me know something got left off (especially with older recipes – which were all converted from an old plugin I used to make my recipes print-able and had some get super glitchy) – and I always appreciate their feedback, even though I can’t always get to it right away.

      Reply

    • If you were paying to get access to this site your comments would perhaps be valid. If you find a recipe that you don’t like just move on to another recipe or another site. You certainly do not understand all of the work that goes into running a site and also managing a household and children and on top of that working out of the house.

      You should be ashamed for your rude comments. But that is just my opinion

      Reply

      • Preach it, Pam! Honestly, I think a lot of people don’t realize that most site owners are moms and not a major corporation. Yes, this is my full-time job and it is an awesome one at that – but it is a ton of work! Thankfully I don’t really care if people say something negative, it’s just a recipe and not everyone likes everything 🙂

        Reply

  24. Was really tasty but the actual recipe instructions are lacking. Zucchini listed as an ingredient but was left out of cooking instructions. No temperature/level of heat for stove listed. Didn’t give you times of cook length. Actual final product delicious, tho!

    Reply

    • Hi Louise, there’s a part that says to add the veggies – that’s where to go ahead and add the peppers, onions, and zucchini. As far as cooking time, I had a note about cooking temps above in the article text – it really varies. I used to have medium high listed in the instructions itself, but too many people emailed me that it burned on medium high – and some said it wasn’t hot enough. So now I just have a note above stating to put it at whatever setting keeps things very hot, but not burning, since there seemed to have been confusion!

      Reply

    • Evony, since I used an online calorie count program, I can’t verify the accuracy of the nutritional information – it is just a guide for people to use to investigate further.

      Reply

  27. Any idea what the nutritional info would be if I switch to ground turkey? Tracking my food on My Fitness.

    Reply

  28. What is considered a serving size? I see it saids 343g but that seems like a lot to me and I don’t think I’d have enough for 6 servings

    Reply

  29. what a great recipe. it looks like we will be having mexican tonight. have already wrote the ingredients down…i hope it is as mouthwatering as it looks. thanks for sharing.

    Reply

  32. Thank you for a great recipe! I added eggplant instead of zucchini. Eggplant is easier to find here on Guam.
    The final test? My husband loved it! Yeah me!

    Reply

  33. I made this tonight & it was so good! Everyone loved it. I used 3 tbsp of homemade seasoning & 1/2 zucchini with 1 pepper. It was great!

    Reply

  34. Hi, has anyone tried to make this the night before and reheat for dinner the next day. I work weird shifts and was hoping this would make a good make ahead recipe.

    Reply

  35. Awesome recipe! My husband and i love it. Quick question. How are your carbs so low? When i calculate it out mine are almost double. What brand of tomatoes are you using? Thanks so much!

    Reply

  36. Question: recipe says 2 green bell peppers, But video shows Zucchini? so is it a misprint in the recipe portion? Just curious.

    Reply

    • Danielle- you can make it with either. There’s a note in the recipe that you an use whatever you prefer or have on hand- there are diced peppers in the video but they are hard to spot! It sounds weird, but I like to “cut” my ground beef with finely diced zucchini- it browns up nicely and has a good texture, and it’s a great way to trick my family into eating another veggie 🙂

      Reply

    • Alyx- you can freeze them, but the veggies (minus onions) might get mushy when re-heating. If you don’t mind that, it will still taste great- but I’d suggest making big batches of the meat and onions, and then freeze them in individual sizes to heat up with freshly sautéed veggies.

      Reply

  41. Ladies, did you use a whole packet of prepared taco seasoning? Or for those who made their own (great job!!), what measurement did you use/add?

    Reply

    • Ali,

      You can use a whole package— or about two tablespoons of homemade seasoning. Of course, some of it will depend on if you like more or less spices. I always like to add a little cayenne pepper onto the dish to make it a touch spicier 🙂

      Reply

  42. I tried this recipe and it is amazing. I made my own taco seasoning that is carb friendly and used one red and one green bell pepper. Instead of rotel I used diced tomatoes and a can of green chilies. I would highly recommend this recipe. I used a serving of brown rice but you could use cauliflower rice too if you are needing less carbs. It wouldn’t let me rate this but I give it 5 stars.

    Reply

    • By making your own taco seasoning you reduce the salt and have more control over the heat of the spice. We tried this as part of a taco salad, with rinsed warmed black beans in the base of the salad. For our dairy free friend, we eliminated the cheese in his portion of this recipe as well as in the taco salad. He would not have thought this was that great if not in the salad for more textures. The cheese is half of what makes this a great recipe. and we have to get creative for our lactose intolerant friend, so he doesn’t feel left out or a burden to cook for. Then he just eats the cheese and pays for it later.

      Reply

  45. Thank you so much, this was delicious and easy! I forgot to buy taco seasoning so I had to make my own but other then that I followed the recipe to a tee. We are a low carb family so I served this topped with sour cream along side a salad and everyone loved it. I will definitely be making this many more times! Yummy.

    Reply

  46. This is absolutely delicious!! I made it with ground turkey and half kale/half spinach. It’s spicy (my taco seasoning is quite spicy), savory, cheesy, and I don’t feel horribly guilty and stuffed after eating it. We spooned it into taco shells and topped with guacamole. Such a great, easy, adaptable dinner that’s great for weeknights. My sister is paleo and she loved it! Thanks for great recipe – can’t wait to make it again.

    Reply

  47. Courtney! I have to tell you, I have made this recipe THREE TIMES for my husband since you linked it up a couple weeks ago at Found & Foraged. This one is off the chain! I love it!

    Reply

  48. Your pictures are making my mouth water!! Looks so good! We are obsessed with tacos around here so I know we will love this and it’s one pot! Can’t beat it. Pinned and shared! 😉

    Reply

  51. nom nom nom! check out that cheese baby! Your cheese taco skillet looks delish and just the dish to put out for a quick supper! thanks for sharing with us at Snickerdoodle Sunday!

    Reply

  55. This looks so tasty and cheesy. I love that it is low carb as I am always looking for ways to reduce the carbs in my everyday meals.

    Reply

Trackbacks

  5. […] “One Pot Cheesy Taco Skillet– this easy, delicious, veggie packed beef taco skillet meal is quick and great for a budget- as well as a low carb diet! Easy cheesy beef taco skillet dinner that is perfect for burrito bowls, salads, skillet tacos, and more with tons of hidden vegetables that kids will eat! Nothing gets our family to gather around a table faster than two things- tacos and cheese. Nothing gets our family to gather around a table faster than two things- tacos and cheese.” […]

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *