Tex-Mex Beef Taco Skillet

Ingredients

• 1.5 lb ground beef (85/15)
• 1 tbsp vegetable oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 1 can (14.5 oz) diced tomatoes, canned
• 1 can (15 oz) black beans, drained
• 1 cup frozen corn
• 1.5 cup sharp cheddar, shredded
• 0.25 cup fresh cilantro, chopped

Instructions

1. Heat the vegetable oil in a large skillet over medium-high. Add the ground beef and cook 5 to 6 minutes, breaking it into crumbles, until browned with no pink remaining. Spoon off all but about 1 tbsp of the rendered fat.
2. Add the onion and cook 3 minutes until softened and translucent, then stir in the garlic, chili powder, cumin, smoked paprika, and salt and cook 1 minute, until the spices are fragrant and toasted.
3. Pour in the diced tomatoes with their juice, scraping up any browned bits, then stir in the black beans and corn.
4. Bring to a simmer and cook uncovered 8 to 10 minutes, stirring occasionally, until the liquid has reduced and the mixture is thick and saucy rather than soupy.
5. Reduce the heat to low and scatter the cheddar evenly over the top. Cover and cook 2 to 3 minutes, until the cheese is fully melted and bubbling.
6. Remove from the heat, shower with the chopped cilantro, and serve straight from the skillet over rice or scooped up with tortilla chips.

Nutrition (per serving)

Calories

470

Protein

33 g

Fat

28 g

Carbs

24 g