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Beef and Bean Skillet Taco

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It is almost June and all the kids are getting out of school.  Summer is here!  This week I have summer main dish meals for you including this Beef and Bean Skillet Taco recipe.  You will be able to prepare all of them using a crock pot, stove top, or just a bowl.  These will all help you beat the heat by not using the oven to prepare your meal.  Here in Utah we already had a record day last week at 94 degrees.  With the unusually dry winter this year, they say we are in for a hot summer.  You don’t want to be adding to the heat just by preparing dinner.

Today’s dish is prepared on the stove top and was a pleaser for this family who is always up for any Mexican dish.  I love that this skillet taco utilizes meat and beans. The beans extend your meat and add to the nutritional value of the dish.  I also added in some cooked rice to make it even heartier.  This is a great way to use up leftover rice or you can always cook some rice.  You could even use Minute Rice if you want the cooked rice in a hurry.

Beef and Bean Taco Skillet | realmomkitchen.com
  • GROUND BEEF
  • TACO SEASONING
  • BUSH’S PINTO BEANS
  • RICE
  • TOMATO SOUP
  • DICED TOMATOES WITH GREEN CHILIES (LIKE RO*TEL)
  • CHEDDAR CHEESE
  • GREEN ONION, OPTIONAL FOR GARNISH
Beef and Bean Taco Skillet | realmomkitchen.com

Beef and Bean Skillet Tacos

Real Mom Kitchen

5 from 1 vote
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Calories

Ingredients
  

  • 1 lb. ground beef
  • 1 pkt taco seasoning
  • 1 16 oz can Bush’s pinto beans, undrained
  • 1 cup fully cooked rice
  • 1 10 3/4 oz can tomato soup
  • 1 10 1/2 oz diced tomatoes and green chilies, undrained (like Ro*Tel)
  • ½ cup shredded cheddar cheese
  • diced green onion optional for garnish

Instructions
 

  • In a 12 inch skillet over medium heat, beak up and brown the beef until fully cooked. Drain off any fat.
  • Add the taco seasoning, beans, rice, tomato soup, and canned tomaoes with green chilies. Stir to combine.
  • Bring to a boil and then reduce heat to a simmer. Simmer for 10 minutes stirring occasionally.
  • Top with shredded cheese and green onion if desired and serve.
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5 from 1 vote (1 rating without comment)

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2 Comments

  1. Pingback: Menu Plan Monday – Week 5 | Real Mom Kitchen
  2. This looks really good. I can’t eat rice so I would probably put it on top of tortilla chips or put them on the side. Thanks for the recipe.