15-Minute One-Pan Taco Salad Skillet Recipes

The One-Pan Taco Salad Skillet is a quick and fun dinner option for those busy nights when you want something hearty and delicious without a lot of fuss. In just 20 minutes, you can whip up a tasty meal that combines all your favorite taco flavors in one pan. It's an easy solution for a weeknight feast that everyone will love!

Classic One-Pan Taco Salad Skillet: A Timeless Favorite

The One-Pan Taco Salad Skillet is a dish that brings comfort and flavor to the dinner table in just 20 minutes. This vibrant meal showcases a colorful mix of fresh ingredients that not only look appealing but also taste amazing. The skillet is filled with seasoned ground beef, black beans, sweet corn, and topped with fresh tomatoes, avocado slices, and shredded cheese. Each bite is a delightful combination of textures and flavors.

This recipe is perfect for busy weeknights. You can customize it with your favorite toppings, making it a versatile choice for everyone at the table. Whether you prefer a little extra spice or a milder flavor, this dish can easily adapt to your taste. Plus, the one-pan aspect means less cleanup, which is always a win!

Gather your ingredients and get ready to whip up this delicious taco salad. It’s a meal that’s sure to please the whole family!

Ingredients

• 1 pound ground beef
• 1 can black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup shredded lettuce
• 1/2 cup green onions, chopped
• 1 packet taco seasoning
• Tortilla chips, for serving

Instructions

1. Cook the Beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
2. Add Seasoning: Stir in the taco seasoning and a splash of water. Cook for another 2-3 minutes until the beef is well coated.
3. Mix in Beans and Corn: Add the black beans and corn to the skillet. Stir until heated through.
4. Assemble the Salad: Remove the skillet from heat. Top with shredded lettuce, tomatoes, avocado, cheese, and green onions.
5. Serve: Enjoy your taco salad with tortilla chips on the side for a crunchy finish!

Spicy Chicken Taco Salad Skillet: A Flavor Explosion

The Spicy Chicken Taco Salad Skillet is a vibrant dish that brings together fresh ingredients and bold flavors. Imagine a sizzling skillet filled with perfectly seasoned chicken, colorful veggies, and a delightful mix of textures. The juicy chicken is sliced and arranged over a bed of greens, black beans, and corn, making it not just a meal but a feast for the eyes.

Each bite is a burst of flavor, thanks to the zesty lime, fresh cilantro, and a hint of heat from the jalapeños. The creamy dressing drizzled on top adds a smooth finish that ties everything together. This dish is perfect for a quick weeknight dinner, taking only 20 minutes from start to finish.

Gather your ingredients and get ready to whip up this delicious one-pan wonder. It's a great way to enjoy a healthy meal without spending hours in the kitchen!

Ingredients

• 1 lb chicken breast, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups mixed greens
• 1 cup black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 cup cherry tomatoes, halved
• 1 jalapeño, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream or yogurt
• Juice of 1 lime

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sliced chicken, chili powder, cumin, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
2. Once the chicken is cooked, remove it from the skillet and set aside. In the same skillet, add mixed greens, black beans, corn, and cherry tomatoes. Toss gently to combine.
3. Return the chicken to the skillet and mix everything together. Drizzle with lime juice and stir to combine.
4. Top with sliced jalapeños, fresh cilantro, and a dollop of sour cream or yogurt before serving.
5. Enjoy your spicy chicken taco salad skillet warm!

Vegetarian Taco Salad Skillet: Meatless Delight

This Vegetarian Taco Salad Skillet is a colorful and tasty dish that comes together in just 20 minutes. Imagine a warm skillet filled with vibrant veggies, black beans, and corn, all topped with creamy avocado and fresh cilantro. It’s a feast for the eyes and the taste buds!

The base of this dish is made with quinoa or rice, giving it a hearty texture. The black beans add protein, making it satisfying without the meat. Fresh tomatoes, corn, and bell peppers bring a crunch and sweetness that balances the flavors perfectly. The creamy avocado slices on top not only look great but also add a rich, buttery taste.

To make this dish, you’ll need simple ingredients that pack a punch. It’s perfect for a quick weeknight dinner or a casual gathering with friends. Plus, it’s customizable! Feel free to add your favorite toppings or swap out ingredients based on what you have on hand.

Ingredients

• 1 cup quinoa or rice
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Cook the quinoa or rice according to package instructions. Set aside.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced bell pepper and cook for about 3 minutes until softened.
3. Add the corn and black beans to the skillet. Stir and cook for another 2-3 minutes until heated through.
4. Mix in the cooked quinoa or rice, cherry tomatoes, lime juice, salt, and pepper. Stir everything together and cook for another minute.
5. Remove from heat and top with avocado slices and fresh cilantro. Serve warm and enjoy!

Ground Turkey Taco Salad Skillet: Lean And Delicious

This Ground Turkey Taco Salad Skillet is a quick and healthy dinner option that packs a punch of flavor. The skillet is filled with lean ground turkey, colorful veggies, and hearty beans, making it both nutritious and satisfying. You can see the vibrant layers of ingredients, from the seasoned turkey to the fresh toppings like avocado and tomatoes. It’s a feast for the eyes and the taste buds!

One of the best things about this recipe is how simple it is. Everything cooks in one pan, which means less cleanup for you. The combination of textures and flavors creates a delightful meal that everyone will love. Plus, it’s ready in just 20 minutes, making it perfect for busy weeknights.

Feel free to customize your salad with your favorite toppings. Whether you like it spicy or mild, this dish can be adjusted to suit your taste. Serve it with warm tortillas on the side for a complete meal!

Ingredients

• 1 lb ground turkey
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 cup diced tomatoes
• 1 avocado, sliced
• 2 cups lettuce, chopped
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup sour cream
• 1 tablespoon taco seasoning
• Salt and pepper to taste
• Cilantro for garnish
• Tortillas for serving

Instructions

1. Cook the Turkey: In a large skillet over medium heat, add the ground turkey. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
2. Add the Beans and Corn: Stir in the kidney beans, corn, and taco seasoning. Cook for another 3-5 minutes until heated through.
3. Mix in Tomatoes: Add the diced tomatoes and stir well. Season with salt and pepper to taste. Let it cook for another 2 minutes.
4. Assemble the Salad: Remove the skillet from heat. In a serving bowl, layer the lettuce, turkey mixture, avocado, and cheese.
5. Top It Off: Add a dollop of sour cream and sprinkle with cilantro. Serve with warm tortillas on the side.

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Southwestern Shrimp Taco Salad Skillet: Seafood Sensation

This Southwestern Shrimp Taco Salad Skillet is a colorful and vibrant dish that brings together the best of seafood and fresh veggies. The shrimp, perfectly seared, sit atop a bed of black beans, corn, and juicy tomatoes, creating a delightful mix of textures and flavors. The lime wedges and fresh cilantro add a zesty touch, making this meal not only tasty but also visually appealing.

In just 20 minutes, you can whip up this delicious dinner that’s perfect for busy weeknights. The combination of shrimp and fresh ingredients makes it a light yet satisfying option. Serve it with tortilla chips on the side for that extra crunch!

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1 cup shredded lettuce
• 1/4 cup fresh cilantro, chopped
• 2 limes, cut into wedges
• Tortilla chips for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp, chili powder, cumin, salt, and pepper. Cook for 3-4 minutes until shrimp are pink and cooked through.
2. Add black beans, corn, and cherry tomatoes to the skillet. Stir to combine and heat through for another 2-3 minutes.
3. Remove from heat and top with shredded lettuce and chopped cilantro.
4. Serve with lime wedges and tortilla chips on the side. Enjoy your quick and tasty meal!

Bbq Chicken Taco Salad Skillet: Sweet And Smoky Flavors

This BBQ Chicken Taco Salad Skillet is a delightful mix of sweet and smoky flavors that come together in just 20 minutes. The vibrant colors of the salad make it as appealing to the eyes as it is to the taste buds. Picture a warm skillet filled with fresh greens, black beans, corn, and tender BBQ chicken, all topped with crunchy tortilla strips and a drizzle of creamy dressing.

The combination of ingredients creates a satisfying meal that’s perfect for busy weeknights. The smoky BBQ sauce pairs beautifully with the fresh veggies, while the crispy toppings add the perfect crunch. Serve it up in the skillet for a casual family dinner or a fun gathering with friends.

Let’s get cooking! Here’s how to whip up this tasty dish:

Ingredients

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 cup BBQ sauce
• 4 cups mixed salad greens
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 cup diced tomatoes
• 1 cup tortilla strips
• 1/2 cup ranch dressing
• Fresh cilantro for garnish

Instructions

1. In a skillet, heat the shredded chicken over medium heat. Stir in the BBQ sauce until well coated and heated through.
2. In a large bowl, combine the salad greens, black beans, corn, and diced tomatoes.
3. Once the chicken is heated, add it to the salad mixture and toss gently to combine.
4. Top with tortilla strips and drizzle ranch dressing over the salad.
5. Garnish with fresh cilantro before serving. Enjoy your meal straight from the skillet!

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Beef And Bean Taco Salad Skillet: Hearty And Filling

This Beef and Bean Taco Salad Skillet is a perfect weeknight dinner. It’s quick, easy, and packed with flavor. The image shows a colorful mix of seasoned ground beef, kidney beans, fresh veggies, and creamy avocado, all beautifully arranged in a skillet. The vibrant colors make it not just delicious but also visually appealing.

The combination of textures is fantastic. You have the crunch from the fresh toppings like lettuce and tomatoes, the creaminess of the avocado, and the hearty filling of the beef and beans. Serve it with crispy tortilla chips on the side for that extra crunch.

Making this dish is a breeze. Start by browning the ground beef in a skillet, then add in the beans and your favorite taco seasoning. Once everything is cooked through, layer on the fresh toppings. It’s a meal that everyone will love!

Ingredients

• 1 lb ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 packet taco seasoning
• 1 cup diced tomatoes
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/2 cup shredded cheese
• 1/4 cup sliced red onion
• 1 jalapeño, sliced (optional)
• Cilantro for garnish
• Tortilla chips for serving

Instructions

1. In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
2. Add the kidney beans and taco seasoning to the skillet. Stir well and cook for another 5 minutes.
3. Remove from heat and layer the diced tomatoes, shredded lettuce, avocado slices, shredded cheese, and red onion on top.
4. Garnish with jalapeño slices and cilantro.
5. Serve with tortilla chips on the side for dipping.

Tex-Mex Taco Salad Skillet: Bold Flavors In Every Bite

The Tex-Mex Taco Salad Skillet is a vibrant dish that brings together a medley of flavors and textures. Picture a skillet brimming with seasoned ground beef, black beans, sweet corn, and fresh veggies. The colorful layers of shredded lettuce, diced tomatoes, and a sprinkle of cheese create a feast for the eyes and the palate.

This dish is not just quick to prepare; it’s packed with bold flavors that make every bite satisfying. The combination of spices in the beef, paired with the crunch of fresh toppings, delivers a delightful experience. Plus, it’s all made in one pan, making cleanup a breeze!

Gather your ingredients and get ready to whip up this delicious meal in just 20 minutes. It’s perfect for busy weeknights or when you want something tasty without spending hours in the kitchen.

Ingredients

• 1 pound ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 packet taco seasoning
• 1 cup diced tomatoes
• 2 cups shredded lettuce
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, for garnish
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions

1. Cook the Beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary.
2. Add Beans and Corn: Stir in the black beans, corn, and taco seasoning. Mix well and cook for about 5 minutes, allowing the flavors to meld.
3. Layer the Salad: Remove the skillet from heat. Top the beef mixture with shredded lettuce, diced tomatoes, and cheese.
4. Garnish: Sprinkle fresh cilantro over the top and serve with lime wedges on the side.
5. Enjoy: Dig in and savor the bold flavors of this one-pan taco salad skillet!

Cheesy Taco Salad Skillet: Comfort Food At Its Best

This Cheesy Taco Salad Skillet is the ultimate comfort food, bringing together all your favorite taco flavors in one easy dish. Imagine a sizzling skillet filled with seasoned ground beef, black beans, and vibrant veggies, all topped with gooey cheese. It’s a feast that’s not just delicious but also quick to whip up, making it perfect for busy weeknights.

The skillet is packed with colorful ingredients. You’ll see the rich brown of the beef, the black beans adding depth, and the bright green of fresh cilantro and avocado. Each bite is a burst of flavor, especially when you add a dollop of sour cream and a squeeze of lime. It’s a dish that’s sure to please everyone at the table.

What’s great about this recipe is its versatility. You can easily customize it with your favorite toppings or ingredients. Want to add some heat? Toss in jalapeños. Prefer a vegetarian option? Swap the beef for lentils or extra beans. The possibilities are endless!

Ready to make this delicious meal? Let’s gather the ingredients and get cooking!

Ingredients

• 1 pound ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (canned or frozen)
• 1 cup diced tomatoes
• 1 packet taco seasoning
• 1 cup shredded cheddar cheese
• 1 avocado, sliced
• 1/2 cup sour cream
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Tortilla chips or tortillas, for serving

Instructions

1. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
2. Add the black beans, corn, diced tomatoes, and taco seasoning to the skillet. Stir well to combine and cook for about 5 minutes until heated through.
3. Sprinkle the shredded cheddar cheese over the mixture. Cover the skillet and let it cook for another 2-3 minutes until the cheese is melted.
4. Remove from heat and top with avocado slices and a dollop of sour cream. Garnish with fresh cilantro.
5. Serve with lime wedges and tortilla chips or warm tortillas on the side.

Creamy Avocado Taco Salad Skillet: Rich And Decadent

Picture a skillet brimming with vibrant colors and fresh ingredients. This creamy avocado taco salad is not just a feast for the eyes but also a delight for your taste buds. The combination of seasoned ground beef, black beans, and fresh veggies creates a hearty base. Topped with creamy avocado slices, diced tomatoes, and a drizzle of sour cream, it’s a dish that feels indulgent yet is surprisingly easy to make.

The skillet is perfect for busy weeknights. You can whip it up in just 20 minutes, making it a go-to recipe for quick dinners. The fresh lime and cilantro add a zesty kick, balancing the richness of the avocado. Each bite is a burst of flavor, making it hard to resist going back for seconds.

Ready to try it out? Here’s how to make your own creamy avocado taco salad skillet!

Ingredients

• 1 pound ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 avocado, sliced
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• 1 teaspoon taco seasoning
• Salt and pepper to taste
• 1 cup diced green bell pepper

Instructions

1. Cook the Beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
2. Add Beans and Veggies: Stir in the black beans, diced tomatoes, and green bell pepper. Sprinkle taco seasoning, salt, and pepper. Cook for about 5 minutes until heated through.
3. Top with Avocado: Remove the skillet from heat. Arrange avocado slices on top and drizzle with sour cream.
4. Garnish: Sprinkle chopped cilantro over the top and serve with lime wedges on the side.

Crispy Taco Salad Skillet: Crunchy And Satisfying

The One-Pan Taco Salad Skillet is a delightful dish that brings together all your favorite taco flavors in a quick and easy way. Imagine a skillet filled with crispy tortilla chips, seasoned ground beef, and a colorful mix of fresh veggies. This dish is not just about taste; it’s also about texture. The crunchy chips contrast beautifully with the savory meat and creamy toppings.

In the image, you can see the vibrant layers of ingredients. The golden tortilla chips are piled high, creating a perfect base. On top, you’ll find seasoned ground beef, fresh tomatoes, and crunchy cucumbers. A dollop of sour cream and a sprinkle of cilantro add a creamy and fresh finish. This dish is perfect for a busy weeknight dinner or a fun gathering with friends.

Making this meal is simple and quick. You can whip it up in just 20 minutes, making it a go-to recipe for those nights when you want something satisfying without spending hours in the kitchen. Plus, it’s versatile! Feel free to swap in your favorite toppings or proteins to make it your own.

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning
• 4 cups tortilla chips
• 1 cup diced tomatoes
• 1 cup diced cucumbers
• 1/2 cup chopped green onions
• 1/2 cup sour cream
• 1/4 cup chopped cilantro

Instructions

1. Cook the Beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
2. Add Seasoning: Stir in the taco seasoning and follow the package instructions, usually adding a bit of water to help it blend.
3. Layer the Chips: Once the beef is seasoned, remove it from heat. Layer the tortilla chips in the skillet over the beef.
4. Add Toppings: Top the chips with diced tomatoes, cucumbers, and green onions.
5. Finish with Cream: Add dollops of sour cream and sprinkle cilantro on top before serving.

One-Pan Taco Salad Skillet With Salsa Verde: Zesty Twist

The One-Pan Taco Salad Skillet is a quick and tasty meal that brings a zesty twist with salsa verde. This dish is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. The vibrant colors of the fresh ingredients make it not only appetizing but also visually appealing.

In this skillet, you’ll find seasoned ground beef, black beans, and a medley of fresh vegetables like tomatoes and cilantro. The addition of salsa verde adds a unique kick that elevates the traditional taco salad. You can customize it with your favorite toppings, making it a fun meal for the whole family.

Ready to whip up this delightful dish? Let’s gather the ingredients and get cooking!

Ingredients

• 1 pound ground beef
• 1 can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup corn (fresh or frozen)
• 1/2 cup salsa verde
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 2 limes, cut into wedges
• Salt and pepper to taste

Instructions

1. Cook the Beef: In a large skillet over medium heat, brown the ground beef. Season with salt and pepper. Drain any excess fat.
2. Add Beans and Corn: Stir in the black beans and corn. Cook for another 3-4 minutes until heated through.
3. Mix in Salsa Verde: Pour in the salsa verde and mix well. Let it simmer for about 2 minutes.
4. Add Toppings: Remove from heat and sprinkle shredded cheese on top. Add diced avocado, cherry tomatoes, and cilantro.
5. Serve: Squeeze fresh lime juice over the top and enjoy your taco salad straight from the skillet!

Paleo Taco Salad Skillet: Healthy And Delicious

This Paleo Taco Salad Skillet is a quick and tasty meal that’s perfect for busy weeknights. The image shows a vibrant skillet filled with seasoned ground beef, fresh veggies, and creamy avocado slices. It’s a feast for the eyes and the taste buds!

The combination of ingredients makes this dish not only healthy but also satisfying. You have the crunch of lettuce, the juiciness of tomatoes, and the richness of avocado, all topped with fresh cilantro. It’s a colorful and nutritious option that everyone will love.

Making this dish is a breeze. You can whip it up in just 20 minutes, making it ideal for those evenings when time is tight. Simply cook the ground beef with your favorite spices, toss in the fresh veggies, and serve it all in one pan!

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup cucumber, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, about 5-7 minutes.
2. Stir in chili powder, cumin, salt, and pepper. Cook for another 2 minutes until well combined.
3. Remove from heat and layer the chopped lettuce in the skillet.
4. Top with cherry tomatoes, avocado slices, cucumber, and cilantro.
5. Drizzle with lime juice before serving.

Mango Chicken Taco Salad Skillet: Tropical Flavor Fusion

This Mango Chicken Taco Salad Skillet is a delightful blend of flavors that brings a taste of the tropics to your dinner table. The vibrant colors of the bell peppers and juicy mango pieces make this dish not only tasty but also visually appealing. The chicken is perfectly seasoned and cooked to juicy perfection, while the black beans add a hearty touch. Fresh cilantro and lime wedges on the side enhance the tropical vibe, making every bite refreshing.

In just 20 minutes, you can whip up this one-pan meal that’s perfect for busy weeknights. It’s easy to customize, too! Feel free to add your favorite toppings like avocado or cheese. Serve it with warm tortillas for a complete meal that everyone will love.

Ingredients

• 1 lb chicken breast, sliced
• 1 cup mango, diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Tortillas, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced chicken and season with chili powder, cumin, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
3. Stir in the sliced bell peppers and cook for another 3-4 minutes until they are tender.
4. Add the black beans and diced mango to the skillet, mixing everything together. Cook for an additional 2-3 minutes to heat through.
5. Remove from heat and garnish with fresh cilantro. Serve with lime wedges and warm tortillas.

One-Pan Taco Salad Skillet With Cilantro Lime Dressing: Refreshing And Light

This One-Pan Taco Salad Skillet is a perfect blend of fresh ingredients and bold flavors. The vibrant colors in the skillet make it not just a meal, but a feast for the eyes. You can see the crispy lettuce, juicy cherry tomatoes, and creamy avocado all coming together for a delightful dish.

The cilantro lime dressing adds a refreshing twist, making each bite light and zesty. It’s a great option for those busy weeknights when you want something quick yet satisfying. Plus, everything cooks in one pan, which means less cleanup!

Gather your ingredients and let’s get cooking!

Ingredients

• 1 pound ground beef or turkey
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 2 cups chopped lettuce
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Salt and pepper to taste
• 1 packet taco seasoning

Instructions

1. Cook the Meat: In a large skillet over medium heat, brown the ground beef or turkey. Drain any excess fat.
2. Add Seasoning: Stir in the taco seasoning and a splash of water. Cook for about 5 minutes until well combined.
3. Add Beans and Corn: Mix in the black beans and corn. Heat until warmed through.
4. Assemble the Salad: Remove from heat and layer the chopped lettuce, cherry tomatoes, and avocado on top of the meat mixture.
5. Top It Off: Sprinkle shredded cheese and chopped cilantro over the salad. Serve with lime wedges on the side.

This One-Pan Taco Salad Skillet is not only quick to prepare but also packed with nutrients. Enjoy your meal!

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