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This quick one-pan Mexican ground beef skillet has solved many busy weeknights at our house. Flavor-packed, hearty, and brimming with veggies, it is a flexible favorite that keeps everyone full and happy whether wrapped in tortillas, spooned over rice, or served up with your favorite toppings.
I first made this when I had a fridge full of odds and ends and hungry kids circling the kitchen. Now it is a standby on any night I need something fast with big flavor.
Ingredients
- Ground beef: Look for eighty percent lean for juicy results but still enough flavor
- Olive oil: Adds richness and browns the meat perfectly Use extra virgin for best taste
- Chili powder: Essential for classic taco punch pick a fresh jar for maximum aroma
- Cumin: Earthy and bold this is the backbone of Mexican spice blends
- Smoked paprika: Layer of smoky flavor opt for Spanish smoked paprika if you find it
- Garlic powder: Flavor boost without chopping check freshness for best results
- Salt: Brings all the flavors together
- Black beans: Use canned for speed and rinse well for best texture High in fiber and makes the meal extra satisfying
- Corn kernels: Sweet crunch Use either canned or frozen
- Diced mild chiles: Canned for subtle heat and tanginess
- Cherry tomatoes: Juicy bursts of flavor go for ripe and bright red
- Green onions: Fresh bite and color pick firm stalks with crisp green tops
Step-by-Step Instructions
- Heat the Skillet:
- Start with a large heavy-bottomed pan on medium heat. Pour in the olive oil and let it get hot before adding your ground beef. This sizzle is the first step toward flavor.
- Brown the Beef:
- Break up the beef as it cooks and let it turn fully brown. Take your time here to build up those tasty brown bits on the bottom. Once there is no pink left drain away excess fat and liquid so the final dish is not greasy.
- Season the Meat:
- Sprinkle all the spices over the drained beef while it is still warm. Stir really well so each piece of meat is coated with the seasoning. If you love stronger flavor you can add a little extra of your favorite spice.
- Mix in the Veggies:
- Toss in black beans corn diced chiles including the liquid half the green onions and half the cherry tomatoes. Stir everything together and let it simmer over medium heat. Wait until the tomatoes start to soften and juicy goodness begins to bubble.
- Taste and Adjust:
- Spoon up a taste and decide if you want more salt or spices. If you want it saucier you can add tomato sauce salsa or extra fresh tomatoes now and simmer.
- Finish and Serve:
- Top with the rest of the tomatoes and green onions just before serving for a hit of freshness and color.
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I never skip the cherry tomatoes. They pop in every bite and make the skillet bright and fresh even in winter. Watching my kids build their own burritos with this filling always brings a smile to my face and reminds me of taco nights growing up.
Storage tips
Leftovers keep well in an airtight container in the fridge for up to three days. If meal prepping for the week portion individual servings with a bit of extra liquid like salsa or tomato sauce so reheating keeps everything moist. For longer storage freeze in meal-size containers up to two months and thaw in the fridge overnight before reheating.
Ingredient substitutions
Ground turkey or chicken work well in place of beef if you prefer a lighter meal. Pinto beans can swap for black beans and frozen corn stands in for canned without any trouble. For extra vegetables toss in diced bell peppers or zucchini. If you like more heat use hot diced chiles or add a dash of cayenne.
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Serving suggestions
Spoon the skillet over fluffy rice or stuff into warm corn tortillas for easy tacos. It also pairs perfectly with roasted spaghetti squash or even mixed into pasta if you are feeding a crowd. Sometimes I add a fresh avocado salad on the side to bump up the greens.
Cultural context
This dish is a twist on classic Mexican picadillo made speedy and approachable for busy home cooks. While not traditional it brings all the comforting flavors of Mexican cuisine into a convenient skillet meal. It is my go-to for laid-back family dinners with a Tex-Mex touch.
Frequently Asked Questions
- → Can I use store-bought taco seasoning?
Yes, you can substitute homemade spices with your favorite store-bought taco seasoning blend for convenience.
- → What can I serve alongside this dish?
It pairs well with corn tortillas, steamed rice, cauliflower rice, pasta, or fresh salads for a complete meal.
- → Is this dish suitable for meal prep?
Absolutely. It stores well in the refrigerator, so you can prepare ahead and use leftovers for wraps, casseroles, or over grains.
- → How can I adjust the spiciness?
Increase or decrease the chili powder to suit your taste, or add hot sauce or diced jalapeños for extra heat.
- → Can I make it vegetarian?
Swap the ground beef for plant-based crumbles or more beans for a delicious vegetarian version.