One Pan Mexican Skillet

One skillet, simple ingredients, Short Cook Time… A keeper for sure!

I don’t know about you, but I need simple and quick recipes basically every day of the week. And when I say simple, I mean short prep/cook time, uncomplicated ingredients, and minimal dirty dishes. This One Pan Mexican Skillet checks ALL of those boxes. Let’s make it!!

One Pan Mexican Skillet

One Pan Mexican Skillet
Yield: 6 servings
Author: Chelsea Rice


  • 1 tbsp olive oil
  • 3 cloves garlic
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 lb lean ground beef or protein of choice
  • 3 tbsp low sodium taco seasoning
  • 1 can black beans
  • 1 can (4 oz) green chilis
  • 1 can no salt added tomato sauce or diced tomatoes
  • 1/2 cup shredded Mexican blend cheese
  • Serve on: Tortillas, tortilla chips, plantain chips, lettuce wraps, bed of lettuce


  1. Heat olive oil over medium-high heat in a large nonstick skillet (I used a 12-inch cast iron skillet).
  2. When olive oil is fragrant, add garlic, onion, and bell pepper. Sauté for 3-5 minutes.
  3. Add ground meat of choice to skillet and cook, breaking up meat with a spatula or wooden spoon, until beef is no longer pink, about 5 minutes.
  4. Once the beef is fully cooked, add taco seasoning, tomato sauce, green chiles, and black beans. Stir to combine. Bring to a boil over medium/high heat.
  5. Once boiling, turn down to low and cover. Let simmer for 5-10 minutes, or until it has come to a thickness of your liking.
  6. Top with cheese and let melt.
  7. Serve skillet mixture on tortillas, lettuce wraps, a bed of lettuce, or serve as a dip with your favorite tortilla chips or plantain chips.

Nutrition Facts



Fat (grams)


Sat. Fat (grams)


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Fiber (grams)


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Protein (grams)


These nutrition figures are for one serving (skillet mixture only) and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.

Created using The Recipes Generator

The Ingredients/Swap outs

  • garlic & onion: I LOVE garlic and onion…so as you have probably noticed, so many of my recipes start with olive oil, garlic, and onion. If you have a sensitivity to these items, feel free to omit or replace the flavor with garlic/onion powder.
  • bell pepper: I love sneaking veggies into any type of dish. I prefer green and red in this recipe, but any color works great! The more veggies the better. Feel free to sneak additional in!
  • ground beef: I do not fully take red meat out of my diet. But if you do, you can simply replace with ground turkey, ground chicken, lentils, or beans. NOTE: A lot of the flavor of this recipes comes from the beef. If you are swapping this ingredient out, you may need some additional flavor by adding extra garlic, onion, taco seasoning, or even an additional zing such as jalapeños.
  • taco seasoning: I recommend using a low-sodium taco seasoning or homemade blend. You definitely don’t want to swap this one out!
  • tomato sauce: This helps to give the skillet some added flavor and moisture. If you want some extra texture, you can always replace with diced tomatoes as well.
  • green chiles: This is a great way to add a little extra flavor, without a lot of spice. If you like extra spice, feel free to add in jalapeños, as mentioned above.
  • black beans: Beans are something I ALWAYS have them in my pantry because they are cheap, versatile, and a great source of protein and fiber. Black beans are my personal favorite in this recipe, but really any bean would work great!
  • shredded cheese: Add as much or as little as you would like of this! If you are omitting dairy from your diet for any reason, feel free to skip this all together.

Step One: Saute Veggies

Step Two: Brown Meat and Add Taco Seasoning

Step Four: Stir in all Additional ingredients, Top with cheese, and enjoy!


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