Description
This Mexican Ground Beef Skillet is a one-pan, flavor-packed dinner that’s perfect for busy nights. Juicy ground beef is simmered with aromatic spices, black beans, corn, and tomatoes, then topped with gooey melted cheese—making every bite a comforting, satisfying celebration of Tex-Mex flavors. Serve it with tortilla chips or over rice for a hearty, balanced meal the whole family will love.
Ingredients
Units
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Main Ingredients
- 1 pound ground beef (preferably lean, 85% lean/15% fat)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
Vegetables & Add-Ins
- 1 red bell pepper, diced
- 1 cup frozen corn (or canned, drained)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes (with juices)
Spices & Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
Toppings
- 1 cup shredded Mexican blend cheese (or cheddar, Monterey Jack)
- Sliced green onions, for garnish
- Fresh cilantro leaves, for garnish
(Optional: Sliced jalapeños, sour cream, diced avocado)
Instructions
- Prepare the pan and cook aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper; sauté for about 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Brown the ground beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook for 5–7 minutes until fully browned with no pink remaining. Drain excess fat if needed.
- Add spices: Sprinkle chili powder, cumin, smoked paprika, ground coriander, salt, black pepper, and red pepper flakes over the meat mixture. Stir well to evenly coat the beef and vegetables in the spices; cook for another 1 minute to bloom flavors.
- Add vegetables and beans: Stir in the corn, black beans, and diced tomatoes with their juices. Mix thoroughly, scraping any browned bits from the pan for extra flavor.
- Simmer: Reduce heat to medium-low. Let the mixture gently simmer, uncovered, for 8–10 minutes, stirring occasionally, until thickened and flavors meld together.
- Add cheese: Sprinkle shredded cheese evenly over the skillet. Cover and cook for 2–3 minutes, just until the cheese is melted and bubbly.
- Garnish and serve: Remove from heat. Top with green onions, cilantro, and any other desired toppings. Serve hot with tortilla chips, warm tortillas, or over rice.
Notes
- For a lighter version, swap ground beef for ground turkey or chicken.
- Try adding zucchini or mushrooms for extra veggies.
- You can make this dish ahead and store leftovers tightly covered in the fridge for up to 3 days.
- Adjust spices to taste: add cayenne or jalapeño for more heat, or reduce chili powder for a milder skillet.
- This recipe is naturally gluten free—just check your toppings and side choices!
Nutrition
- Serving Size: 1/4 of recipe (about 1.5 cups)
- Calories: 430
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 80mg