Description
This Mexican Ground Beef Skillet is a vibrant, one-pan meal loaded with bold flavors, fresh vegetables, hearty ground beef, and Mexican spices. Easy to make in just 30 minutes, it’s perfect for a weeknight dinner and can be served on its own or with tortillas, rice, or your favorite toppings.
Ingredients
Units
Scale
For the Skillet
- 1 lb ground beef (preferably lean)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 cup canned black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, drained
- 2 tbsp tomato paste
Spices
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
Toppings (Optional)
- 1/2 cup shredded cheddar cheese
- Chopped fresh cilantro
- Sliced avocado or guacamole
- Sour cream
- Lime wedges
Instructions
- Brown the Beef: In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain off excess fat if needed.
- Add Onion, Garlic & Peppers: Add the diced onion, garlic, red bell pepper, and green bell pepper to the pan. Sauté for 4–5 minutes until the vegetables are softened and fragrant.
- Incorporate Tomato Paste & Spices: Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring frequently, until the spices are aromatic and the ingredients are well coated.
- Add Corn, Beans, & Tomatoes: Mix in the corn, black beans, and diced tomatoes. Combine everything well and let it simmer for 5–7 minutes so the flavors meld and the mixture thickens slightly.
- Add Cheese & Finish: Sprinkle the shredded cheddar cheese over the top (if using) and cover the skillet. Let the cheese melt for about 2 minutes. Remove from heat.
- Serve: Garnish with fresh cilantro, avocado, or your other favorite toppings. Serve hot, straight from the skillet, or alongside warm tortillas or rice if desired.
Notes
- This recipe is easy to customize—swap black beans with pinto or kidney beans, or add sliced jalapeños for an extra kick.
- You can use ground turkey or chicken instead of beef for a lighter version.
- Leftovers keep well in the fridge for up to 3 days, making it great for meal prep.
- Add extra vegetables like zucchini or spinach for even more nutrition.
- Serve with tortilla chips for a fun appetizer or party dip.
Nutrition
- Serving Size: 1/4 of recipe (approx. 1.5 cups)
- Calories: 380
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 70mg
