First, Preheat the oven to 400 degrees F.

Beef Marinade

Slice the flank steak with the grain into 3-inch chunks. Then slice each 3-inch chunk against the grain into 1/8 to 1/4-inch strips.

Toss the steak strips into a bowl and drizzle on the olive oil. Sprinkle good pinch of kosher salt, fresh cracked black pepper, ground cumin and oregano. Grate the zest of one orange over the beef and then toss the beef in the oil and seasoning, set aside.

Heat an oven safe skillet over medium-high heat for a few minutes, then add the seasoned beef. As soon as the beef is sizzling, add the diced onion. Stir occasionally until the onion begins to soften. If you're using ground beef, brown the beef until it's nearly cooked through before adding the onions.

Once the onions start to soften, add the diced jalapeño and the minced garlic. Stir to combine and cook for about 1-2 minutes. Then add the orange juice.

Let that orange juice come to a fast simmer. Then add the drained black beans and the fire roasted diced tomatoes. Stir to combine and let the mixture simmer until the liquid has mostly cooked off. Taste the mix for seasoning and add more kosher salt as needed.

When the moisture has mostly cooked off, add chopped cilantro stir to incorporate the cilantro. Then stir in about half of the cheddar and pepper jack cheese.

Once half the cheeses are mixed in, top the Skillet Taco mixture with the remaining cheese and the sliced black olives.

Easy Skillet Taco Dip

Place the skillet in the preheated oven and bake until all the cheese on top is melted and the Easy Skillet Taco Dip is bubbling around the edges. While the skillet is baking, you can warm corn or flour tortillas and put out a bowl of tortilla chips.

When the Easy Skillet Taco Dip comes out of the oven, You can add a few swipes of sour cream to the top. Along with any other toppings you like. I have pickled onions, scallions and more fresh cilantro leaves.