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High-Fiber Cheesy Taco Skillet: Easy Lentil & Beef Dinner

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This one-pan wonder combines ground beef, brown lentils, and fire-roasted tomatoes in a rich, taco-spiced sauce, all topped with melted cheese. It’s a quick, hearty, and healthy weeknight dinner that’s ready in about 40 minutes.

Ingredients

Scale
  • 1 lb ground beef (85/15 lean)
  • 1 cup dry brown or green lentils
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 2 cups low-sodium beef broth
  • 3 tablespoons taco seasoning
  • 1 ½ cups shredded cheddar or Monterey Jack cheese
  • Optional toppings: sliced jalapeños, fresh cilantro, sour cream or Greek yogurt, diced avocado, lime juice

Instructions

  1. Brown the Beef and Aromatics: Place a large, deep skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook until browned, about 5 minutes. Halfway through, add the diced onion and minced garlic. Stir and let the onion soften. Spoon out excess fat, leaving about 1 tablespoon.
  2. Bloom the Spices: Reduce heat to medium. Sprinkle taco seasoning over the beef mixture. Stir constantly for 30-60 seconds until fragrant.
  3. Add the Liquids and Lentils: Pour in the fire-roasted diced tomatoes (with juices) and beef broth. Scrape up any browned bits from the bottom of the pan. Add the dry lentils and stir to combine. Bring to a gentle boil.
  4. Simmer Until Tender: Reduce heat to low, cover the skillet, and simmer for 20 minutes. Uncover, stir, and continue simmering uncovered for 5-10 minutes until lentils are tender and sauce is thick. If liquid evaporates too quickly, add ¼ cup water or broth at a time.
  5. Check for Doneness and Season: Taste a lentil—it should be tender but not mushy. Adjust salt and pepper. Add cayenne or chipotle for extra heat if desired.
  6. Add the Cheese and Melt: Remove skillet from heat. Sprinkle shredded cheese evenly over the top. Cover and let sit for 3-5 minutes until cheese is melted and gooey. For a browned top, broil for 1-2 minutes.
  7. Rest and Serve: Let the skillet rest for 2 minutes. Garnish with optional toppings and serve hot.

Notes

Do not use red lentils as they will turn to mush. For best melting, shred cheese from a block. If using a non-stick skillet, use silicone or wood utensils. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: taco skillet, lentil beef skillet, high fiber dinner, one pan meal, cheesy taco skillet, easy weeknight dinner

Find it online: https://forkmila.com/high-fiber-cheesy-taco-skillet-easy-lentil-and-beef-dinner/