Cheesy Homemade Beef Taco Skillet

Cheesy Homemade Beef Taco Skillet

Homemade beef taco skillet. Beef. Taco. Skillet. Need I say more really? It made for such a delicious dinner that I could barely contain myself as I sat down to dig in. It’s got punch, flavour, and spice. I originally thought to make nachos, but it truly annoys me when the tortilla chips at the end start to get soggy, not to mention that there are barely any toppings left at the end, and I’m all about the topping to chip ratio. It’s gotta be loaded!

To fight this first world foodie trouble, I decided I’d keep the tortilla chips and the homemade beef taco filling separate, so that every bite could be as perfectly constructed as I wanted it to be! So this dish is a delicious marriage of a cheesy nacho and a filling beef taco. It’s pure foodporn.

As it’s just made in one skillet, washing is kept to a minimum and also leads to a fun dinner party. Everyone sits around the hot bubbling pan and digs in together!

Cheesy Homemade Beef Taco Skillet      Cheesy Homemade Beef Taco Skillet

Cheesy Homemade Beef Taco Skillet
Prep time
Cook time
Total time
Serves: 4
  • 400g beef mince
  • ½ teaspoon salt & pepper
  • 1 small white onion, finely chopped
  • 3 cloves garlic, minced
  • 1 green pepper, chopped into small cubes
  • 1 medium courgette, chopped into small cubes
  • 1 tablespoon paprika
  • ½ tablespoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 6 chestnut mushrooms, chopped into small cubes
  • 1 can chopped & peeled tomatoes
  • 50g cheese (I used a mix of mozzarella and cheddar)
  • Butter, ghee or oil, to cook
To serve:
  1. Place a cast iron skillet over medium-high heat and melt the butter. Once the pan is nice and hot, add the beef mince and break it up with a wooden spoon and let it brown, without stirring, for about 5 minutes or until the bottom side has a nice brown colour. Note - I add the salt and pepper at this stage, topping first one side, then the other once I "flip" the mince.
  2. Use the spoon and turn the mince over to brown the other side for another few minutes, then remove the mince onto a plate and set aside.
  3. In the same skillet, add the onion, garlic, pepper, courgette, mushrooms and spices and cook, stirring frequently and adding more butter or oil if necessary, for another 5-8 minutes before adding back the beef and the can of tomatoes.
  4. Let simmer for 10 minutes, stirring occasionally, then add your cheese and either cover or place under the grill until the cheese is melted and delicious!
  5. Serve hot!