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Beef Taco Skillet served in a terracotta bowl. Topped with sour cream and cilantro.
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Beef Taco Skillet
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Servings: 6
Calories: 1009 kcal
Ingredients
Ingredients for the Freezer Bag
  • 1 lb. lean ground beef browned and cooled
  • ½ onion thinly sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 3 clove garlic minced
  • ¼ cup chicken broth
  • 1 Tbsp. cumin
  • 2 tsp. paprika
  • 1 tsp. chili powder
  • ¼ tsp. cayenne pepper
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 cup salsa
  • 15 oz. corn drained
  • 15 oz. black beans rinsed and drained
  • 4 oz. green chilies
  • 1 cup cheddar cheese shredded
Ingredients for the Day of Cooking
  • 6 corn tortillas
  • ¼ cup chicken broth
  • avocado, cilantro, and sour cream for toppings optional
Instructions
Assembly Instructions
  1. Place cheddar cheese in a medium freezer bag.
  2. Remove excess air and seal.
  3. Place all remaining ingredients in a large resealable freezer bag.
  4. Mix around gently in the bag to combine.
  5. Remove excess air and seal.
  6. Staple both bags together above the seal and then freeze.
Cooking Instructions
  1. Thaw overnight in the fridge.
  2. Heat the contents of the large bag in a large skillet over medium heat.
  3. Cook for 8-10 minutes, stirring occasionally.
  4. Cut corn tortillas into strips about 2 inches long and ½-inch wide.
  5. Add the tortilla strips and ¼ cup chicken broth to the skillet. Stir well.
  6. Cover and reduce the heat to low.
  7. Cook for another 12-15 minutes, until tortillas are tender.
  8. Add shredded cheese and serve once the cheese has melted.