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Mexican Taco Skillet.





This is a close cousin to chili, so if you think chili as you are prepairing this dish, you will get the idea.



  • 1lb Ground Beef.
  • Packet Taco Mix.
  • 12oz El Popular Chorizo - original or mild (or spicy if you prefer).
  • Spanish Rice Kit.
  • Onion.
  • One small can of Tomato Paste.
  • One 14oz can of diced Tomatos.
  • One can of Pinto Beans.
  • Garnish with Fritos, Sour Cream, and Cheddar Cheese.




As it takes the longest, start with the Spanish Rice. Cook according to the package instructions. Meanwhile, in a large skillet (or pot), brown the ground beef and add the Taco package. When finished, add the onion and Chorizo.

After the Chorizo is fully cooked and mixed in, add the Pinto Beans, Diced Tomatos, and Tomato paste.

When the Spanish Rice is done, add that to the skillet.



After bringing to temperature, you may serve it - or better yet, transfer into a dutch oven and bake for 1/2 hour... nothing tastes better than Chili (or this variation) baked in a dutch oven.




Garnish with Fritos (or Nacho Chips), Sour Cream, and Cheese.


How-to Video.






Last reviewed and/or updated June 15, 2017