{"id":18259,"date":"2020-05-28T09:42:36","date_gmt":"2020-05-28T13:42:36","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=18259"},"modified":"2020-05-28T09:42:40","modified_gmt":"2020-05-28T13:42:40","slug":"cheesy-beef-taco-skillet","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/cheesy-beef-taco-skillet\/","title":{"rendered":"Cheesy Beef Taco Skillet"},"content":{"rendered":"\n
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This easy weeknight dinner is a mash up of two of my great childhood loves: beef tacos and cheesy Hamburger Helper. It\u2019s full of rich chili and cumin-spiced Mexican flavor with a deliciously creamy factor. And to make it that much better, it\u2019s made all in one skillet in 30 minutes. You can serve it with egg noodles, a la Hamburger Helper, serve it over rice, on top of salad, or set up a toppings bar with all your favorite taco fixins! It\u2019s a total crowd pleaser no matter what you do.<\/p>\n\n\n\n

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How to Make It:<\/h2>\n\n\n\n

First, make a homemade taco seasoning blend with:
\nchili powder
\nsmoked paprika
\nground cumin
\nground coriander
\ndried oregano
\ncayenne pepper
\nsalt <\/p>\n\n\n\n

Next, saute onion and pepper in a large skillet until soft. Transfer the cooked veggies to a bowl, then brown a pound of ground beef in the skillet. Add a few cloves of minced garlic and stir until fragrant. Add the spice mixture, let cook for about a minute. Return the veggies to the skillet then stir in chicken broth, canned tomato sauce, and a tablespoon of Worcestershire sauce. Bring the mixture to a simmer and let cook until thickened. Stir in cream cheese and cheddar cheese until smooth and melted. Voila! <\/p>\n\n\n\n

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5<\/span> from 11<\/span> votes<\/div><\/div>\n<\/div>\n

Cheesy Beef Taco Skillet<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Beef<\/span><\/div>
Cuisine: <\/span>Mexican<\/span><\/div>
Keyword: <\/span>beef taco recipe<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span><\/div>\n
Calories: <\/span>382<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>

Spice Mixture<\/h4>
  • 2<\/span> tbsp<\/span> chili powder<\/span><\/li>
  • 1<\/span> tbsp<\/span> smoked paprika (optional)<\/span><\/li>
  • 1<\/span> tsp<\/span> ground cumin<\/span><\/li>
  • 1<\/span> tsp<\/span> ground coriander<\/span><\/li>
  • 1<\/span> tsp<\/span> dried oregano<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> cayenne pepper<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div>

    Beef Taco Skillet<\/h4>
    • 2<\/span> tsp<\/span> olive oil<\/span><\/li>
    • 1<\/span> onion, thinly sliced<\/span><\/li>
    • 1<\/span> bell pepper (any color), thinly sliced<\/span><\/li>
    • 1<\/span> lb<\/span> 90% lean ground beef<\/span><\/li>
    • 3<\/span> garlic cloves, minced<\/span><\/li>
    • \u00bd<\/span> cup<\/span> chicken broth<\/span><\/li>
    • \u00bd<\/span> cup<\/span> canned tomato sauce<\/span><\/li>
    • 1<\/span> tbsp<\/span> Worcestershire sauce (or soy sauce)<\/span><\/li>
    • 2<\/span> oz<\/span> cream cheese<\/span><\/li>
    • 2<\/span> oz<\/span> cheddar cheese, grated (1\/2 cup)<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • In a small bowl, whisk together all spice ingredients. Set aside.<\/span><\/div><\/li>
      • In a large skillet, heat the oil over medium heat until hot. Add the sliced onion and bell pepper and cook, stirring occasionally, until softened, about 6 minutes. Transfer to a bowl and return the skillet to heat. Add the ground beef and cook, breaking it up as it browns, until beef is no longer pink, about 5 minutes. Add the garlic and stir for 30 seconds. Add the spice mixture and stir to coat the beef crumbles, about 20 seconds. Return the cooked peppers and onions to the skillet and stir in the tomato sauce, chicken broth, and Worcestershire sauce; bring to a simmer. Reduce the heat to medium-low and simmer, uncovered, stirring frequently, until the sauce has thickened slightly, about 5 minutes. Stir in the cream cheese and cheddar cheese until smooth and melted. Serve with egg noodles or rice or your favorite taco fixings!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n

        Nutrition<\/h3>
        Calories: <\/span>382<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>12<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>29<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>24<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>104<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>879<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>795<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>3496<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>45<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>182<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

        This easy weeknight dinner is a mash up of two of my great childhood loves: beef tacos and cheesy Hamburger …<\/p>\n","protected":false},"author":3,"featured_media":18260,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1060,1124],"tags":[1128,1179,602,727],"class_list":["post-18259","post","type-post","status-publish","has-post-thumbnail","hentry","category-beef","category-low-carb","tag-mexican","tag-one-pan","tag-quick-and-easy","tag-tacos"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/18259","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=18259"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/18259\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media\/18260"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=18259"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=18259"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=18259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}