We have been on the road on and off for the past two months and are dying to get home to nest a bit.  By nesting I mean cooking and baking, not having a baby.  We have been talking about comfort food and baked pies almost daily at this point.  Even cleaning the house sounds great!  Lenny mentioned over a glass of wine a few weeks back that while it is nice we get to travel together, that sometimes it feels like just coming to a rental instead of our home.  That resonated with me.  I completely got it and felt the same way.  One of the things we each look forward to when traveling alone is COMING HOME;  seeing the one we love and catching up.  You know the “ole absence makes the heart grow fonder”.  Now when we get home with a couple of days between projects, we try to cram in that “home” feeling by cooking comfort food, running errands and hoping to see people we care about.  Kind of sucks having limited time.  Needless to say, we had this comfort food recipe for Beef Taco Skillet five days in a row while I perfected it, and I am happy to say it is GOOD!  And, we are not tired of it even after five days in a row. beef taco skillet I have some exciting news to share along with this recipe, first let’s talk about the recipe.  I have seen a lot of one skillet recipes floating around, and have been curious as I usually never use just one skillet to make a meal.  Guess what, after making this about five times, I am going to say it turns out way better by using two.  One skillet and pot for cooking the elbow pasta.  I tried adding the dry pasta to the skillet along with all the ingredients, and it came out gummy and the leftovers absorbed all of the extra liquid and became a brick.  The verdict two pots – sorry folks you need to get your partner or kids to wash the dishes for you.  I cooked everything except the pasta in the skillet, then I cooked the pasta, cooled it off, drained really well and stirred into the skillet.  It came out perfect and the leftovers were exactly like the very first time! Here is the exciting NEWS!  I used Butcher Box grass-fed ground beef in this recipe, and I am not going to go on and on about how much I love their beef.  I do!  You already know that.  What I love about their ground beef is that is so moist and loaded with flavor. We want you, all of you, but this time one lucky you to try out a Butcher Box.  You will get to choose which box you want;  beef, chicken, pork or a mixed!  Each box is valued at $129 and comes with 7 – 10 pounds of 100% grass-fed beef, organic chicken and heritage breed pork, which is enough for at least 20 individual meals.  (US Residents only).  You are going to love it!

This giveaway is now closed but, you can still sign up for your own Butcher Box deliveries.  There is a link on the right hand side of Chez Us that says Get Free Bacon, if you click it and order your own Butcher Box, they will throw in some bacon! We love their bacon, which is a great Paleo option!

beef taco skillet

Serves 4 - 6

Beef Taco Skillet

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Ingredients

  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb grass-fed ground beef
  • 1 package Frontera taco skillet seasoning packet or your favorite taco seasoning (about 2 - 3 tablespoons)
  • 14.5 ounces diced tomatoes, including liquid
  • 15 ounce can of kidney beans, rinsed and drained well
  • 1/2 cup dark mexican beer or beef stock
  • 1 cup elbow pasta
  • green onions for garnish
  • cilantro for garnish
  • cotija cheese, for garnish

How To

  1. Cook the pasta according to the directions on the package but undercook by 50%.  Example, if the directions say to cook for 10 minutes, only cook for 5 minutes.
  2. Pour the pasta into a colander, then rinse with cold water and strain again.  Let sit while preparing rest of the ingredients.
  3. In a large, deep frying pan heat the olive oil over medium low heat.  Add the onion, stir and cook until soft.  Then stir in the garlic.
  4. Add the ground beef, stir to break up the meat and cook over medium low heat for 8 minutes.
  5. Stir in the taco seasoning, can of diced tomatoes, kidney beans, beer or stock, then cover with a lid.
  6. Lower the heat to low and cook for 15 minutes.  Stirring every so often.
  7. Stir in the cooked pasta and cook for another 5 minutes.
  8. Remove from the heat and let sit for 5 minutes.
  9. Garnish with onions, cilantro and the cheese
  10. Serve.
  11. Eat.
Cuisine: Mexican | Recipe Type: Beef Skillet
6.8
http://chezus.com/2016/09/20/beef-taco-skillet/

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disclosure: this post is not sponsored, though we have partnered with the Butcher Box for the give away;  because we LOVE their boxes.  We received the butcher box for review purposes only, and were not asked or required to write about it.  all opinions are always 100% our own.  thank you for supporting brands we love and and believe in, which makes chez us possible.  
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