30-Minute One-Pan Mexican Beef (Print Version)
# Ingredients:
→ Protein
01 -
16 oz (454 g) ground beef
→ Cooking Oil
02 -
1 tablespoon (15 ml) olive oil
→ Seasonings
03 -
1 teaspoon (2 g) chili powder
04 -
1/2 teaspoon (1 g) ground cumin
05 -
1/2 teaspoon (1 g) smoked paprika
06 -
1 teaspoon (3 g) garlic powder
07 -
1/4 teaspoon (1.5 g) salt, or to taste
→ Vegetables and Beans
08 -
15 oz (425 g) black beans, canned, rinsed and drained
09 -
15 oz (425 g) corn kernels, cooked, canned, and drained
10 -
4 oz (113 g) mild green chiles, canned, diced
11 -
8 oz (225 g) cherry tomatoes, sliced
12 -
6 green onions, chopped
# Instructions:
01 -
Heat olive oil in a large high-sided skillet over medium heat. Add ground beef and cook, breaking it up with a spatula, until fully browned and no longer pink. Drain off excess fat and liquid.
02 -
Sprinkle chili powder, cumin, smoked paprika, garlic powder, and salt over the cooked beef. Mix thoroughly to incorporate the seasonings evenly.
03 -
Add black beans, corn, diced green chiles with their liquid, half of the green onions, and half of the sliced cherry tomatoes to the skillet. Stir to combine and cook over medium heat for 4-5 minutes, until the tomatoes begin to release their juices.
04 -
Taste and adjust seasoning with additional spices or salt if desired.
05 -
Top with the remaining cherry tomatoes and chopped green onions before serving.
# Notes:
01 -
For a moister consistency, stir in tomato sauce, salsa, Pico de Gallo, or a small amount of water. This blend works as a filling for tacos, burritos, or casseroles, or can be served with rice or corn tortillas.