Taco skillet is a super fast and easy dinner and is also very versatile. I make this dish all the time. It’s what I make if we need a warm dinner in a flash, if hubby is cooking, or if I don’t know what else to make. It can be made dairy-free without cheese and just as delicious, especially with the optional toppings. Taco skillet can be turned into Taco Soup by adding a can of broth, into Frito Pie in place of chili or as a part of Walking Tacos. Add a few more spices, lots of chili powder and it becomes chili. The possibilities are endless.
Taco Skillet
1 lb. ground meat
1 can of Rotel tomatoes
1/2 cup frozen corn
3 tbsp taco seasoning
1 can kidney beans
1 cup shredded cheese
tortilla chips
Optional toppings: green onions, sour cream, avocado, cilantro, crushed tortilla chips
Sauté ground meat and break up, add onion and sauté until mostly cooked through. Add seasoning and corn, cook for a few minutes. Add tomatoes, beans and cheese and cook covered for 5-10 minutes. Serve with tortilla chips and top with desired toppings.
