Ingredients
Scale
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (optional, for topping)
Instructions
- Prepare Ingredients: Dice the bell pepper, chop the onion, and mince the garlic.
- Cook the Ground Beef: Heat a large skillet over medium-high heat, add olive oil, then cook the ground beef until browned. Drain excess fat if necessary.
- Sauté Vegetables: Add diced bell pepper, chopped onion, and minced garlic. Cook for 3-4 minutes until tender and fragrant.
- Season and Add Tomatoes: Sprinkle chili powder, cumin, paprika, and oregano. Mix well, then pour in diced tomatoes with juice and stir to combine.
- Add Beans and Corn: Stir in black beans and corn kernels. Reduce heat to low and simmer for 5-7 minutes.
- Final Touches: Season with salt and pepper to taste. Garnish with cilantro and shredded cheese if desired. Serve hot.
Notes
- This dish can be customized with additional vegetables like zucchini or spinach for extra nutrition.
- Use lean ground beef or ground turkey for a healthier variation.
- Serve with warm tortillas, rice, or crispy tortilla chips for a complete meal.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the microwave or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Dairy-Free, High-Protein, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 330 kcal Kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 80 mg