This one-pan taco skillet will be a hit with your entire family. Healthy ground chicken, veggies, beans, and covered in melty cheese. Easy to make and disappears quickly. That’s my kind of meal.

When it comes to ground chicken recipes, you can never go wrong with Mexican food. Am I right? So the next time you’re craving chicken tacos, I encourage you to give this cheesy recipe a try. Added bonus? Since it’s all made (and served) from the same skillet… there’s minimal dishes to clean up after you’re done with your meal. Score!

Need some more ideas to utilize that pound of ground chicken in your fridge? Other family favs include my Pull Apart Sound Chicken Sliders with Queso, these Puff Pastry Ground Chicken “Tacos”, and this One Skillet Buffalo Chicken Chili Mac.

CLICK HERE TO WATCH OUR HOW TO VIDEO!

INGREDIENTS FOR THIS TACO SKILLET RECIPE:

I pretty much always have these ingredients on hand, so this is a total weeknight go-to when I’m either in a rush or don’t really feel like cooking. Simple ingredients… big on flavor. Here’s everything you’ll need:

FOR THE SKILLET:

Vegetable Oil
Yellow Onion
Red Bell Pepper
Garlic Cloves
Springer Mountain Farms Ground Chicken (92% lean)
Taco Seasoning
Pinto Beans
Salsa
Jack Cheese
Sharp Cheddar

GARNISH / TOPPING SUGGESTIONS:

Sour Cream
Avocado
Green Onions
Cilantro
Fresh Jalapeños
Tortilla Chips
Tomatoes
Fresh Lime Wedges

EASY SWAPS FOR THIS ONE PAN MEAL:

VEGETABLES: While I used red bell pepper and onion, you could certainly add-in or swap out some zucchini, corn kernels, or other types of peppers.

CHICKEN: I love how easy the ground chicken comes together here; seriously just sauté and then start building the skillet. You could also utilize chicken breasts or thighs; you’ll just need to remove them from the pan after cooking and shred them before mixing with the remaining ingredients for the final recipe. Springer Mountain Farms offers superior chicken, from fresh ground to frozen strips, make sure to give their products a try the next time you’re at your local grocer.

BEANS: My husband absolutely loves pinto beans, so that’s what I used here. However, black beans would be tasty here as well so if you’d like to use those… go for it!

SALSA: Feel free to use whatever salsa you enjoy most. Smooth, chunky, red, green, spicy, mild… you get the picture.

CHEESE: While I used Pepper Jack (because I’m a spicy-food lover), any melty variety will work here. Jack, cheddar, mozzarella, provolone are all good options.

MORE CHICKEN RECIPES YOU’LL LOVE:

Hot Chicken Dip Wonton Tacos

Slow Cooker Honey Chipotle Chicken

Air Fryer Chipotle Chicken Meatballs

Instant Pot Everything Bagel Shredded Chicken

Shredded Buffalo Chicken Stuffed Sweet Potatoes

Aloha Chicken Tacos with Citrus Slaw

Chicken Tostadas with Avocado Corn Salsa

Hawiian BBQ Detroit Style Pizza

Green and Red Enchiladas

Air Fryer Katsu Chicken

Skillet Tamale Pie with Cheesy Cornbread

Bright and Flavorful Chipotle Chicken Tacos

VIEW MORE RECIPES BY CLICKING HERE!

30-Minute One-Pan Meal: Cheesy Chicken Taco Skillet

This one-pan taco skillet will be a hit with your entire family. Healthy ground chicken, veggies, beans, and covered in melty cheese.

SERVINGS

Prep Time 10

Cook Time 20

Total Time 30

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Ingredients

FOR THE SKILLET:

1 tbsp. Vegetable Oil
1/2 Yellow Onion, chopped
1 Small Red Bell Pepper, chopped
2 Garlic Cloves, minced
1 lb. Ground Chicken, (92% Lean)
1.5 tbsp. Taco Seasoning
15 oz. Can of Pinto Beans, rinsed and drained
12 oz. Jar Salsa
4 oz. Jack Cheese, shredded (1 cup)
2 oz. Cheddar Cheese, shredded (1/2 cup)

GARNISH / TOPPING SUGGESTIONS (as needed)

Sour Cream
Avocado
Green Onions
Cilantro
Fresh Jalapeño Slices
Tortilla Chips
Tomatoes
Fresh Lime Wedges

Instructions

Pour the oil in a large skillet over medium high heat. Once warmed, add the yellow onion and bell pepper. Sauté until softened.
Push the veggies to the side and then add the ground chicken, taco seasoning, and garlic. Continue to sauté and crumble until the chicken has cooked through. Preheat oven to 450F.
Add the pinto beans and salsa. Mix until well combined. Once simmering, top with cheeses. Transfer the skillet to the oven and cook until cheese is melted and starting to slightly brown.
Remove from oven and serve immediately with preferred toppings.

NOTES ON THIS RECIPE:

I like to serve mine with tortilla chips for dipping, but you could also scoop the mixture into prepared taco shells.
Feel like something a little lighter? Serve over shredded lettuce to make a taco salad!
Any leftovers should be kept refrigerated in a sealed container. Enjoy within the next 2 - 3 days.

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This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!