Description
A hearty one-pan Tex-Mex dish featuring seasoned ground beef, black beans, corn, and bell peppers smothered in melted cheese. Perfect for weeknight dinners with minimal cleanup!
Ingredients
Scale
For the Crust:
- For the beef base:
- 1 lb ground beef (85% lean)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 3 cloves garlic, minced
- For the seasoning:
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the mix-ins:
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (10 oz) can diced tomatoes with green chiles (Rotel)
- For topping:
- 2 cups shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced (for serving)
- Sour cream (for serving)
Instructions
1. Prepare the Crust:
- 1. Heat olive oil in a large cast-iron or oven-safe skillet over medium-high heat. Add ground beef and cook until browned (5-6 minutes), breaking it apart with a spoon.
- 2. Add onion, bell pepper, and jalapeño. Cook for 4-5 minutes until vegetables soften. Stir in garlic and cook for 30 seconds until fragrant.
- 3. Sprinkle all seasoning ingredients over the beef mixture. Stir well to coat evenly.
- 4. Add black beans, corn, and diced tomatoes with their juices. Stir to combine and simmer for 5 minutes to blend flavors.
- 5. Preheat broiler to high. Sprinkle cheese evenly over the beef mixture. Broil for 2-3 minutes until cheese is bubbly and lightly browned (watch closely to prevent burning).
- 6. Remove from oven and let rest for 2 minutes. Garnish with cilantro and serve hot with avocado slices and sour cream.
Notes
For extra heat, keep jalapeño seeds or add 1/4 tsp cayenne pepper to seasoning. Leftovers keep refrigerated for 3 days. Reheat in microwave or covered skillet with a splash of water.