One-Skillet dinner ready in 30-minutes, combining all your favorite Mexican flavors!


Prep Time: 5 min
Cook Time: 20 min
Total Time: 30 min


  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1/8 teaspoon salt
  • 1-pound 98% lean ground beef
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • 1/4 teaspoon chili powder, or to taste
  • 1/4 teaspoon garlic powder
  • salt and fresh ground pepper, to taste
  • 2 cups diced tomatoes (you can also use a 14-ounce can diced tomatoes)
  • 1 can (15-ounces) red kidney beans, rinsed and drained
  • 1/2 cup water
  • 4 (6-inch) whole wheat flour tortillas, each cut into 6 triangle shaped wedges
  • 1 cup Shredded Taco Blend Cheese

  • For Garnish
  • plain non-fat yogurt or sour cream
  • avocado
  • green onion, chopped



1) Heat olive oil in a large skillet; add onions, season with salt and cook for 2 minutes, or until translucent.

2) Add beef and cook until browned, stirring occasionally; drain.

3) Return to heat and season meat with cumin, paprika, chili powder, garlic powder, salt and pepper.

4) Stir in tomatoes and kidney beans.

5) Add water and bring to a boil.

6) Lower heat to medium-low and continue to simmer for 7 minutes.

7) Stir in tortilla wedges.

8) Add cheese on top and remove from heat.

9) Cover skillet and let stand for 5 minutes, or until cheese is melted.

10) Garnish with yogurt or sour cream, avocado, and green onions.


Bon Appetit