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Taco Skillet and More Pressure Cooker Recipes to Try

This easy and flavorful taco skillet is loaded with lean turkey or beef, beans, and colorful veggies. Ready in just 30 minutes for a fast and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 317 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 2 teaspoons Oil avocado or vegetable oil
  • 1 pound Lean ground beef or turkey 93% lean
  • 0.5 cup Diced yellow onion
  • 0.5 cup Diced red bell pepper
  • 1 Zucchini chopped
  • 1 cup Frozen yellow corn no need to thaw
  • 15 ounce Can reduced sodium black beans rinsed and drained
  • 1 tablespoon Chili powder
  • 2 teaspoons Cumin
  • 1 teaspoon Garlic powder
  • 1 teaspoon Oregano
  • 0.5 teaspoon Paprika
  • 0.25 teaspoon Kosher or sea salt or to taste
  • 0.25 teaspoon Crushed red pepper flakes
  • Freshly ground black pepper to taste
  • 8 ounce Can tomato sauce
  • 0.25 cup Water
  • 1 cup Shredded cheese cheddar or Pepper Jack
  • 2 tablespoons Green onions thinly sliced
  • Light sour cream optional topping
  • Avocado optional topping
  • Diced tomatoes optional topping
  • Cilantro optional topping
  • Hot sauce optional topping
  • Tortilla chips optional topping

Instructions
 

Instructions

  • Heat oil in a large skillet over medium heat, just enough to shimmer.
  • Add the ground beef or turkey, cooking until browned and crumbly. Keep stirring so it breaks up right.
  • Stir in diced onion and red bell pepper, cooking for about 3-4 minutes till they soften a bit.
  • Add chopped zucchini, cook for another 3-4 minutes letting it get tender.
  • Mix in frozen corn and black beans. Stir all together real good.
  • Sprinkle chili powder, cumin, garlic powder, oregano, paprika, salt, crushed red pepper flakes, and pepper. Stir so it coats everything evenly.
  • Add tomato sauce and water, stir once more, then let it cook for about 2-3 minutes to marry flavors.
  • Serve hot topped with shredded cheese, green onions, sour cream, avocado, diced tomatoes, cilantro, hot sauce, and crunchy tortilla chips for a little extra crunch.

Notes

Keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat with a splash of water or broth. For peak freshness, store toppings separately.