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Cheesy Beef & Bean Burrito Skillet - A Comforting One-Pan Weeknight Winner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (80–90% lean)
  • 1 small yellow onion, diced
  • 1 bell pepper, diced (any color)
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or 2 tablespoons homemade)
  • 1 teaspoon ground cumin (optional for extra warmth)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (10 ounces) diced tomatoes with green chiles (like Rotel), undrained
  • 1/2 cup tomato sauce or enchilada sauce
  • 1/2 cup beef broth or water
  • 4 small flour tortillas, cut into bite-size strips (or use tortilla chips)
  • 2 cups shredded cheese (cheddar, Mexican blend, or Monterey Jack)
  • 2 tablespoons olive oil (only if needed for sautéing)
  • Salt and black pepper to taste
  • Optional toppings: sour cream, sliced green onions, chopped cilantro, avocado, jalapeños, hot sauce, lime wedges

Method
 

  1. Warm the skillet: Place a large, deep skillet over medium-high heat. If your beef is very lean, add a drizzle of olive oil.
  2. Brown the beef: Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Season lightly with salt and pepper. Spoon off excess fat if needed to avoid a greasy sauce.
  3. Add aromatics: Stir in the diced onion and bell pepper. Cook 3–4 minutes until softened. Add the garlic and cook 30 seconds, just until fragrant.
  4. Season it up: Sprinkle in the taco seasoning and cumin. Stir to coat the beef and veggies so the spices bloom and become fragrant.
  5. Build the base: Pour in the diced tomatoes with green chiles, tomato sauce, and beef broth. Stir to combine and bring to a gentle simmer.
  6. Beans and tortillas: Fold in the black beans and pinto beans. Add the tortilla strips and stir so they soak up the sauce. Tip: Reserve a handful of strips to scatter on top for extra texture.
  7. Simmer briefly: Reduce heat to medium and let everything bubble for 3–5 minutes, stirring occasionally. You want the tortillas to soften and the liquid to thicken into a saucy, scoopable mixture.
  8. Cheese time: Sprinkle 1 1/2 cups of cheese evenly over the skillet. Cover with a lid (or tent with foil) and cook 2–3 minutes until the cheese melts. Uncover, scatter remaining tortilla strips, and top with the last 1/2 cup cheese for a melty-meets-crispy finish.
  9. Taste and adjust: Give it a taste and adjust salt, pepper, or heat with hot sauce if you like. The sauce should be cozy and well-seasoned, not watery.
  10. Finish with toppings: Off the heat, add fresh touches: sour cream, green onions, cilantro, avocado, jalapeños, and a squeeze of lime. Serve straight from the skillet with extra tortillas or chips on the side.