Yep. We’re Home-Ec 101 here and one of my goals for this year is to go back and share those simple recipes that we assume everyone already knows how to make. This is as close to Hamburger Helper™ as you can get without opening a HH box. Sometimes dinner is just thrown together with what’s on hand. This Taco Skillet recipe uses very basic pantry ingredients (including cheese and milk) and is great for those -oh crap, I don’t want to think and I don’t feel like leaving the house, but these people expect to be fed- kind of nights. Steam some vegetables on the side and you’re good to go.
Use ground turkey or beef, it’s up to you, just be sure to drain off the grease. Increase the cheese if you’d like and once you have the concept down, try variations like adding diced onion or bell pepper. Throw in a few handfuls of fresh spinach, a can of black or pinto beans, diced tomatoes. The choice is yours, just remember if you use a packet of taco seasoning to NOT add the salt.
It’s not a pretty dish, but sometimes pretty isn’t needed.
Taco Skillet Recipe
[There is a printable recipe card farther down]
Simple one-dish, weeknight meal
Taco Skillet Instructions
- Heat your skillet over medium-high heat until it passes the water test.
- Cook the ground beef or turkey in the skillet, stirring frequently until no longer pink.
- DRAIN off the fat -not into your sink, into a container.
- Stir in the taco seasoning.
- Add the water or stock and milk and pasta. Stir frequently, being sure that nothing is sticking to the bottom of the pan.
- When the mixture starts to bubble turn the heat to medium-low and cover.
- Cook until the pasta is done, about 10 – 12 minutes.
- Stir every couple of minutes. -If you use a gas stove and have thin pans, you’ll have to stir almost constantly.
- Add the cheese and serve.
Preparation time: 1 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
Notes for Taco Skillet Recipe
*Do not add salt if you use a taco seasoning packet
**Do not add salt if you use commercial chicken or beef stock
***Use a total of 4 cups of liquid, feel free to play with the ratios until you find what you like
****I don’t measure the cheese, I just grate about 4oz of cheddar directly into the pan, stir and call it good. Do whatever you’d like
I’d love to hear how yours turns out!
Here are some more skillet recipes for you to try:
- Simple Autumn Skillet
- Butternut Squash Poblano and Bacon Skillet
- Simple Philly Skillet
- Thai Inspired Beef and Cabbage Skillet