Loaded Walking Taco Skillet

All the Fun of Walking Tacos—No Bag Required

Everything you love about a classic walking taco gets piled into one hot, cheesy skillet. Seasoned ground beef, black beans, corn and tomatoes simmer together beneath a blanket of melted cheese, then the whole thing gets loaded with crunchy corn chips and your favorite taco toppings. It’s fast, filling and made for campground nights when nobody wants a sink full of dishes.

Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Skillet

• 1½ lbs ground beef
• 1 small yellow onion, diced
• 2 Tbsp taco seasoning
• ⅓ cup water
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen or canned corn, drained
• 1 (10 oz) can diced tomatoes with green chiles, lightly drained
• 1½ cups shredded cheddar or Mexican-blend cheese
• 2 cups lightly crushed corn chips, such as Fritos or Doritos

For Topping

• ½ cup sour cream
• ½ cup diced tomatoes
• 1 avocado, diced
• ¼ cup sliced green onions
• 1 jalapeño, thinly sliced, optional
• Fresh cilantro
• Salsa or taco sauce
• Lime wedges

Directions

1️⃣ Brown the Beef

Heat a large cast-iron skillet over medium-high heat.

Add ground beef and onion. Cook for 6–8 minutes, breaking the beef into irregular crumbles, until browned and cooked through.

Drain excess grease if necessary.

2️⃣ Season It Up

Stir in the taco seasoning and water.

Cook for another 1–2 minutes until the beef is coated and the seasoning becomes saucy.

3️⃣ Load the Skillet

Add the black beans, corn and diced tomatoes with green chiles.

Stir everything together and cook for about 5 minutes until hot and bubbling.

4️⃣ Bring on the Cheese

Sprinkle cheese evenly over the skillet.

Cover for 2–3 minutes or until the cheese is completely melted and gooey.

If you’re cooking over a campfire, loosely cover the skillet with foil or a lid to trap the heat.

5️⃣ Make It a Walking Taco

Remove from heat and scatter the crushed corn chips over the melted cheese.

Don’t crush them into crumbs—we want big, crunchy, irregular pieces.

6️⃣ Load It Up

Finish with dollops of sour cream, diced tomatoes, avocado, green onions, jalapeños and cilantro.

Drizzle with salsa or taco sauce and serve with lime wedges.

Then put the skillet in the middle of the table and let everybody go after it. 😂

RVD Signature Twists

• Campfire Queso – Swap half the shredded cheese for warm queso and drizzle it over the finished skillet.
• Cowboy Taco – Add crispy bacon and swap the black beans for pinto beans. Finish with smoky BBQ sauce instead of taco sauce.
• Southwest Heat- Add roasted green chiles, Pepper Jack cheese and pickled jalapeños.
• Chicken Taco Skillet – Replace the beef with shredded rotisserie chicken. It’s an especially good shortcut for travel days.
• Fresh & Loaded – Pile on extra avocado, pico de gallo, cilantro and fresh lime after cooking for a lighter, fresher finish.

RV-Friendly Notes

✔ One skillet
✔ Campfire, Blackstone or stovetop friendly
✔ Ready in about 30 minutes
✔ Easy cleanup
✔ Feeds a crowd
✔ Toppings can be prepped ahead
✔ Perfect use for leftover taco ingredients

Estimated Nutrition

Per Serving — Serves 6

Calories: ~525
Protein: ~31g
Carbohydrates: ~35g
Fat: ~30g
Fiber: ~7g
Sugar: ~5g

Nutrition will vary depending on chips, cheese and toppings used.

❤️ Why RVers Love It

Walking tacos are already campground royalty, but this skillet version makes them even easier to share. Everything cooks in one pan, everyone can customize their portion and those crunchy chips against the hot seasoned beef and melted cheese are ridiculously satisfying.