Quick & Easy Skillet Beef and Bean Tacos with Lettuce, Tomato, Cheese, and Salsa

Ingredients

• 1 lb ground beef (80–90% lean)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• 1/2 cup water
• 1/2 cup salsa (plus more for serving)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles, drained (or 1/2 cup)
• 1 tbsp lime juice
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 cup diced tomato
• 1 cup shredded cheese (cheddar or Mexican blend)

Instructions

1. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and most liquid has evaporated, about 8–10 minutes.
2. Add onion and cook until softened, about 3–4 minutes. Add garlic and cook 30 seconds.
3. Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook 30 seconds to bloom the spices.
4. Add water, salsa, black beans, and drained diced tomatoes with green chiles. Simmer until thickened, 3–5 minutes.
5. Turn off the heat and stir in lime juice. Taste and adjust salt or add more salsa if desired.
6. Warm tortillas: heat them in a dry skillet over medium heat for 20–30 seconds per side until pliable, or microwave wrapped in a towel for about 20–30 seconds.
7. Assemble tacos with the beef-and-bean filling, then top with lettuce, tomato, cheese, and extra salsa. Serve right away.