This Mexican Steak Skillet is an easy one pot meal that you can serve with rice or use as a taco filling. It’s loaded with slices of tender beef, zucchini, beans, salsa, and some fresh jalapeno for a kick of heat. It’s perfect for weeknight dinners!
I never get tired of Mexican food – I could eat it every night! This Mexican Steak is an easy and versatile dinner recipe that definitely satisfies a craving for Mexican flavors. It’s fresh, fast, and has a delicious combination of ingredients like fresh veggies, steak, beans, and salsa.
It’s also a one pot meal which mean less fuss and less clean-up. That’s a must on a weeknight, right? Making everything in one pan on the stove is basically the best thing ever especially when it’s busy.
You can serve this Mexican steak dinner just as it is or use it as a taco or enchilada filling. There are a lot of possibilities which makes it one of my favorite weeknight dinners.
This skillet dinner is made with sirloin steak which is really tender and cooks fast making this a super quick 30-minute meal. Plus, with only one-pan the clean-up is fast, too!
Table of Contents
How to Make One Pot Mexican Steak
- Boneless sirloin steak
- Chopped onion
- Frozen corn
- Salsa
- Finely chopped jalapeno
- Sliced zucchini
- Canned black beans
- Canned diced tomatoes
First, trim any excess fat from the steak and then cut it into bite-sized pieces.
Coat a large skillet with cooking spray and heat it over medium heat. Add the steak, onion, and jalapeno and cook them together for four to six minutes or until the steak is no longer pink.
Add the rest of the ingredients, stir it all together and cook them together until the zucchini is tender and the rest of the ingredients are hot. This should only take five minutes or so.
Different Ways to Serve this One Pot Meal
When I want to keep things light, I serve this skillet dinner just as it is, but here are some ideas if you want to switch it up:
- Make a steak taco bowl and serve it over rice with some cheese, sliced avocado, and more salsa drizzled over the top.
- Or, warm up some flour tortillas and wrap it up to make Mexican steak tacos. We love ours with cheddar cheese, shredded lettuce, tomatoes and sour cream.
- You can also use it to make simple enchiladas. Just wrap it up in flour or corn tortillas and put them in a baking dish. Cover them with salsa and cheese and bake them at 375 degrees or until the cheese is melted and the enchiladas are warmed through.
Recipe Variations!
This is a really versatile recipe – you can easily switch things up every time you make it. Here are some of the ways I change it up:
- Add bell peppers for more veggie goodness. Choose your favorite color or do a mix.
- If you’re not into spice and heat, omit the jalapeno pepper. You can use poblano pepper in its place which is milder. Or just skip it all together!
- Sprinkle cheddar cheese, pepper jack cheese or Monterey jack cheese over the top in the last minute of cook time. Cover the pan and then you’ll have a cheesy steak skillet – so good.
- Black beans are always a favorite but feel free to substitute pinto beans, white beans, kidney beans or other type of bean that you love.
- For the salsa, there are a million choices! So, try different kinds to change up the flavor.
There are so many possibilities with this Mexican steak you can easily put your own spin on it! It’s so quick and easy you’ll want it in your regular dinner rotation – we make it on repeat at our house. It’s a keeper!
Other Dinners You’ll Enjoy
Mexican Steak Skillet Recipe
Ingredients
- 1 pound boneless sirloin steak
- 1 medium onion chopped
- 1 cup frozen corn
- 1/2 cup salsa
- 1 Jalapeno pepper finely chopped
- 1 medium zucchini sliced
- 1 15 ounce can black beans drained and rinsed
- 1 141/2 ounce can of diced tomatoes
Instructions
- Trim fat off of the beef. Cut into bite sized pieces.
- Spray large skillet with cooking spray. Bring skillet to medium heat. Add beef, onion and jalapeño. Cook 4-6 minutes, stir frequently and cook until beef is no longer pink.
- Stir in all remaining ingredients. Cook about 5-7 minutes and stir occasionally until zucchini is tender and the rest of the ingredients are hot.
Recipe Notes
- Add Bell peppers for extra flavor.
- If you don’t want too much spice you can remove the jalapeño.
- You can add cheese at the end to make the dish heartier.
- Try different types of beans to change the flavor of the dish.
Recipe Nutrition
This Mexican Steak Skillet is an easy one pot meal that you can serve with rice or use as a taco filling. It’s perfect for weeknight dinners and super easy to make or customize!
A new family favorite for sure!
I should’ve realized this, but you’re essentially boiling your steak once you add the veggies in. Probably would be better if you cook the steak separate from the veggies.
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