Skillet Ground Beef Tacos with Fresh Toppings

These skillet ground beef tacos are the ultimate crowd-pleaser. With seasoned beef, melted cheddar and a tangy sour cream crema, they’re loaded with flavor. The best part? Everything comes together in a single pan, making cleanup a breeze.

Set out bowls of shredded lettuce, juicy tomatoes and lime wedges so everyone can build their perfect taco. It’s a fun, interactive meal that’s sure to become a weeknight favorite.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Taco Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Tomato PasteView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high and adjust an oven rack to about 8 inches from the heat source. Wash and dry all produce. Halve, peel and thinly slice the onion. Quarter the tomatoes. Cut the lime into wedges. Thinly slice the scallions. Shred the lettuce if needed.
2. In a small bowl, combine the sour cream, Southwest spice blend and a squeeze of lime juice. Season with salt and pepper and stir to make the crema. Set aside.
3. Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened, 4-5 minutes. Season with salt and pepper. Add the taco seasoning and tomato paste and cook, stirring, until fragrant, about 1 minute.
4. Add the ground beef to the skillet, breaking it into pieces. Cook, stirring occasionally, until browned, 4-5 minutes. Season generously with salt and pepper. Stir in 2 tablespoons of water, then sprinkle the shredded cheddar cheese evenly over the top. Transfer the skillet to the broiler and broil until the cheese is melted and bubbling, about 3 minutes. Sprinkle with sliced scallions.
5. While the beef is broiling, wrap the tortillas in a damp paper towel and microwave on high until warm and soft, about 30 seconds.
6. Arrange the shredded lettuce, quartered tomatoes, lime wedges and crema in bowls for serving. Fill the warm tortillas with the beef mixture and let everyone add their desired toppings.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave before serving.

How do I store leftovers?

Store the beef mixture and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef in a skillet before serving.

Can I make this recipe dairy-free?

Yes, use dairy-free sour cream and cheese alternatives or omit the cheese and crema and serve with avocado slices instead.