Ingredients
Scale
- 1 lb (450g) ground beef
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 can diced tomatoes (14.5 oz)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions
- Gather all ingredients and chop the vegetables so that they’re ready to cook. This will make the cooking process smoother and quicker.
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Drain excess fat if necessary.
- Add diced onions and bell peppers to the skillet with the beef. Cook for 3-4 minutes until tender and fragrant. Incorporate minced garlic and cook for another minute.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Mix well to coat the meat and vegetables evenly. Pour in the diced tomatoes with their juices and stir to combine.
- Add corn kernels and black beans to the skillet. Let everything simmer for 5-7 minutes so flavors meld and the mixture heats through.
- Optionally, top with shredded cheese, sour cream, and chopped cilantro. Serve hot with warm tortillas or over rice for a filling meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until steaming hot.
- This ground beef skillet can be transformed into a burrito filling or taco topping for added variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern, American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 80 mg
