Ingredients
Method
- In a large non-stick skillet, cook ground beef, diced bell peppers, and yellow onion over medium-high heat for 5 to 7 minutes, stirring frequently, until the meat is thoroughly cooked and the veggies are tender. Drain any excess fat.
- Stir in the water and taco seasoning mix. Heat to boiling, then cook until all the water has been absorbed.
- Add the drained diced tomatoes with green chiles to the skillet and cook until any remaining liquid is gone.
- Sprinkle the cheddar cheese evenly over the mixture in the skillet. Cover the skillet with a lid and let it sit for a few minutes until the cheese is completely melted and bubbly.
- Remove from heat. Top with desired optional toppings like guacamole or sour cream.
- Serve directly from the skillet and enjoy!
Notes
- Don't overcrowd your skillet: If you're doubling the recipe, consider using two skillets or cooking the beef in batches to ensure proper browning and even cooking.
- Internal temperature for beef: Ensure your ground beef reaches an internal temperature of 160°F (71°C) for food safety.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Internal temperature for beef: Ensure your ground beef reaches an internal temperature of 160°F (71°C) for food safety.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.