Quick and Easy Taco Skillet

As the spring sports season begins to kick into high gear, we typically begin the strangest dinner schedule for about 2-3 months! What does this mean? It means that we are usually eating dinner around 4 pm, or after 7pm when we all get home. With three young kids, it is hard to juggle a good, wholesome meal, and three different places that three different children all need to be.

Prep and planning is the key to success, I have learned. Also just as important? An arsenal of meals that can be whipped up fast, with simple ingredients, and preferably, not a lot of dishes to wash when we are done!

One skillet meals are literally my best friend during this time of year. I heart them so much I could make them everyday! Super simple, and only one pan to clean! (Is it obvious I HATE washing dishes??)

This particular one is a family favorite. My kids seem to favor anything Tex Mex and this definitely fits the bill. This is my gift to you all-helping make nights of crazy activities go a little more smoothly!

Quick and Easy Taco Skillet

1 tbsp. olive oil
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
1 small onion, diced
2 garlic cloves, thinly sliced
1 lb. extra lean ground beef or ground turkey
1 packet taco mix or 2 tbsp of your own spice mix
3/4 cup water
2 cups frozen corn, thawed
1  cup black beans, drained
2 cups cheddar cheese
tortilla chips, sour cream, salsa, guacamole-for serving

Preheat oven to 350 degrees. In a large skillet, heat olive oil. Add peppers, onions and garlic and sauté until golden brown. Remove from pan and keep warm on a plate. Add ground beef to pan and cook until browned. Drain any fat left in pan. Add water and sprinkle in taco seasoning. Cook for 2 minutes. Spread evenly on the bottom of the pan. Add corn layer and then bean layer on top of the corn. Spoon peppers evenly over beans. Sprinkle with cheese. Bake for 15-20 minutes until everything is hot and bubbly. Serve hot with sour cream, guacamole, salsa and tortilla chips.