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Weeknight dinners don’t get any easier and quicker than this! We loved this dish especially with our crazy schedule! I used a spicy cilantro salsa to give it a little extra flavor, but really anything you want to add is fine. I added some leftover shredded carrots to add some veggies in for my son and he didn’t even notice. I also used some Hatch tortillas I found at HEB. They didn’t hold up and crumbled when using as a tortilla so it worked perfect in this dish.

Easy Beef Burrito Skillet

(Adapted from The Girl Who Ate Everything)


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1 lb ground beef
1 (1 oz) package Old El Paso taco seasoning
1 cup water
1 cup chunky salsa
1 (15 oz) can black beans, rinsed and drained
4 (6 inch) Old El Paso flour tortillas, sliced into 1-inch strips
1 cup shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup sliced green onions

In a large skillet, brown beef until no longer pink.

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Add taco seasoning, water, salsa, and beans.

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Cook over medium heat for 3-5 minutes or until the sauce thickens.

Reduce heat to low.

Stir in the tortilla strips and then top with cheese. Remove skillet from heat and let cheese melt.

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Top with sour cream in the center and sprinkle with green onions. Serve immediately.

Recipe Notes
Use a mild salsa if you’re making it for kids.
You can stack your tortillas and use a pizza cutter to slice them all in one easy step.IMG_4168 (800x600)

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