Let’s talk comfort food. Remember those nights when you were craving tacos but the thought of all that assembly just felt… What’s your favorite Mexican chicken taco recipe? What are some of the best tacos? What are the best taco toppings in one skillet? Isn’t it like a taco casserole? I know you will enjoy making this recipe.
What is a Mexican Chicken Taco Skillet?
Think of it as a deconstructed taco, but baked! What is a one-pan meal? In a skillet seasoned chicken, onions, peppers, corn, black beans and of course, loads of cheese – all in one. Is it a good idea to bake it until golden brown? What is the taco filling we all crave, but served in a way that is easy and fun? It is simple, quick, and utterly satisfying and that is just why it has become such a firm favorite.
Why you’ll love this recipe?
Where do I start? What I love about this Mexican Chicken Taco Skillet is its sheer versatility. This recipe is a culinary chameleon, and is ready for any twist you can imagine. What are the reasons why you should love this:
- Flavor Bomb:We’re talking serious flavor here! The combination of taco seasoning, juicy chicken, and all those vibrant veggies is just perfect. Is it savory, slightly spicy, and totally addictive?
- Easy Peasy:This one is a lifesaver on busy weeknights. Is it possible to make a movie in 30 minutes?
- Budget-What are some ways to use up veggies? How do you stretch your grocery budget?
- Crowd-Pleaser:My kids ask for this all the time, and it’s always a hit when I serve it to them. How do you customize your toppings?
- Adaptable:Is it possible to make this vegetarian by swapping the chicken for more beans or crumbled tofu? Is taco seasoning gluten free?
What are some quick, easy, and delicious meals that everyone will love? Mexican Chicken Taco Skillet is a winner!
How do I make Mexican Chicken Taco Skillet?
Quick Overview
How do I make a Mexican Chicken Taco Skillet? First, you’ll saute your chicken with some onions and peppers and taco seasoning. If you’re making a sandwich, layer it with black beans, and plenty of cheese. Is it safe to bake tacos until golden brown? Is it really that easy?
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces.
- 1 tablespoon olive oil per tablespoon.
- 1 small onion, chopped.
- 1 bell pepper (any color), chopped.
- 2 tablespoons taco seasoning (I like to use my homemade blend!)
For the Skillet:
- 1 (15-ounce) can of black beans, rinsed and drained.
- One (15-ounce) can of corn, drained.
- What is your favorite cheddar cheese blend?
Toppings (get creative!):
- Sour cream or Greek yogurt.
- Salsa
- Guacamole
- Chopped cilantro is
- Diced tomatoes
- Sliced green onions.
- Hot sauce (if you’re feeling brave): What are some examples?
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a 10-inch oven-safe skillet with olive oil or cooking spray. I prefer to use a cast iron skillet for this, as it gets nice and hot and helps to create a crispy bottom.
Step 2: Cook the Chicken
Heat the olive oil in the skillet over medium heat. Add the chopped chicken and cook until browned and cooked through. This usually takes about 5-7 minutes, depending on the size of your chicken pieces. Make sure the chicken is cooked through before moving on to the next step.
Step 3: Add Veggies & Seasoning
Add the chopped onion and bell pepper to the skillet with the chicken. Cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and cook for another minute, until fragrant. This step really brings out the flavor of the taco seasoning.
Step 4: Layer the Skillet
Remove the skillet from the heat. Spread the black beans and corn evenly over the chicken mixture. What is the best way to top shredded cheese? What makes this dish so gooey and delicious?
Step 5: Bake
Is it necessary to bake the cheese in the preheated oven for 15-20 minutes? When a skillet is heated through, it will not Keep a close eye on it to prevent the cheese from burning.
Step 6: Top & Serve
What are some good ways to serve a skillet to someone who likes to cook it in the oven? I usually go with sour cream, salsa, guacamole, and cilantro, but feel free to get creative!
Step 7: Enjoy!
Serve the Mexican Chicken Taco Skillet directly from the skillet, family-style. Can you scoop it out onto a plate?
What is the best way to serve it?
Mexican Chicken Taco Skillet is pretty amazing on its own, but it’s even better with some tasty toppings. Sides and toppings. What are some of my favorite ways to serve it: by serving it in a bowl.
- Tortilla Chip Serve with a big bowl of tortilla chips for scooping up all that delicious cheesy goodness.
- Rice and Beans: What are someAdd a side of Mexican rice and refried beans for tastiness.
- Salad:What is a good salad with lime vinaigrette?
- Toppings Galore: Don’t be shy with the toppings! The more, the merrier. I like to set out a variety of toppings so everyone can customize their own serving.
My family loves when I serve this with a big dollop of guacamole and a side of warm tortillas. It’s the perfect comfort food meal for a cozy night in.
Top Tips for Perfecting Your Mexican Chicken Taco Skillet
Here are a few of my top tips for making the best Mexican Chicken Taco Skillet ever:
- Don’t Overcook the Chicken: Be careful not to overcook the chicken, as it will continue to cook in the oven. You want it to be juicy and tender, not dry and tough.
- Use Fresh Ingredients: Fresh ingredients will always give you the best flavor. If possible, use fresh corn and bell peppers instead of canned or frozen.
- Spice it Up: If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the chicken mixture. You can also use a spicier taco seasoning.
- Customize Your Cheese: Feel free to use your favorite cheese blend. I like to use a combination of cheddar, Monterey Jack, and Pepper Jack for a little extra flavor.
- Don’t Skimp on the Toppings: The toppings are what really make this dish special. Don’t be afraid to load it up with your favorite toppings.
I’ve learned that the best way to make this dish your own is to experiment with different spices and toppings. Don’t be afraid to get creative and try new things!
Storing and Reheating Tips
Here’s how to store and reheat your Mexican Chicken Taco Skillet:
- Storing: Let the skillet cool completely before storing. Cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: You can reheat the skillet in the oven or microwave. To reheat in the oven, preheat to 350°F (175°C) and bake for 15-20 minutes, or until heated through. To reheat in the microwave, heat on high for 2-3 minutes, or until heated through.
I usually reheat leftovers in the microwave for a quick and easy lunch. It’s just as delicious the next day!
Frequently Asked Questions
Final Thoughts
So there you have it – my family’s favorite Mexican Chicken Taco Skillet! It’s quick, easy, and totally customizable, making it the perfect meal for busy weeknights or casual gatherings. I hope you love it as much as we do! If you’re looking for other easy skillet recipes, be sure to check out my One-Pan Lemon Herb Chicken and Veggies. Can’t wait to hear how yours turns out! Don’t forget to leave a comment and rating below, and share your own variations of this recipe. Happy cooking!
Mexican Chicken Taco Skillet
Ingredients
Main Ingredients
- 1 lb ground chicken
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 tsp chili powder
- 0.5 tsp cumin
- 1 can (15oz) diced tomatoes
- 0.5 cup chicken broth
- 12 count corn tortillas
- 1 cup shredded cheese
Instructions
Preparation Steps
- Brown the ground chicken in a large skillet over medium-high heat. Drain off any excess grease.
- Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in the chili powder, cumin, diced tomatoes, and chicken broth. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
- Warm the tortillas according to package directions. Fill each tortilla with the chicken mixture and top with shredded cheese.
