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This easy one-pan Mexican ground beef skillet always saves us on crammed weeknights. Packed with flavor and loaded with veggies, it's super flexible. Everybody's happy and full—it's awesome wrapped in tortillas, dumped over rice, or piled high with whatever toppings you love.
The first time I made this, I was staring at random leftovers and hungry kids lurking around. Now it's my go-to whenever I want big taste in no time.
Tasty Ingredients
- Cherry tomatoes: Juicy pops in every bite so pick the ripest you can find
- Green onions: Fresh crunch and color go for firm bright ones
- Black beans: Just drain and rinse canned ones high fiber and super filling
- Salt: Pulls all those flavors together
- Smoked paprika: Amp up the smokiness with Spanish style if you spot it
- Garlic powder: Big flavor and you don't even need to mess with peeling cloves
- Diced mild chiles: Use canned for easy zippy heat and a little tang
- Corn kernels: Adds sweet bite frozen or canned works fine
- Cumin: Warm and earthy the key to that signature Mexican taste
- Chili powder: Can't get that taco kick without it get a fresh one for max punch
- Ground beef: Go for eighty percent lean for juicy but not greasy results
- Olive oil: Helps the beef brown up just right choose extra virgin if you can
Simple How-To Steps
- Fresh Finish:
- Scatter on the rest of the green onions and cherry tomatoes as you serve for a burst of bright color and crunch.
- Tweak to Taste:
- Grab a bit and see if you want more spice or salt. If you need extra sauce, now's when you add more salsa, fresh tomatoes, or tomato sauce and let it cook a few minutes longer.
- Add Veggies:
- Mix in half the tomatoes and green onions then add corn, black beans, chiles (with juice), and stir. Let everything simmer gently till tomatoes look soft and it's a bit saucy.
- Spice Everything:
- Shake on your spices while the meat's still warm, making sure to coat it all over. Extreme spice fan? Toss in a bit more of your favorite here.
- Brown the Meat:
- Break up ground beef as it cooks until fully browned, letting yummy browned bits build up. Drain off extra fat and liquid so it doesn't end up greasy.
- Get Your Pan Ready:
- Put a big skillet on medium, pour in olive oil, and let it get nice and hot before adding meat. You'll hear that first sizzle right away.
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Cherry tomatoes are a can't-miss for me. They make every scoop pop with juiciness—even on gray winter days. I always grin watching my kids stuff their tortillas at the table. It totally brings back those family taco nights I loved.
How to store leftovers
Leftover skillet keeps well for about three days in a sealed container in the fridge. If you're planning meals ahead, spoon portions into containers with an extra splash of salsa or tomato sauce so they heat up moist and tasty. Stash extras in the freezer up to two months, then thaw in the fridge before warming them up.
Swap it up
Swap in ground chicken or turkey if you're looking for something lighter. Pinto beans and frozen corn are easy stand-ins if that's what you've got. Like more veggies? Diced zucchini or bell pepper fit right in. Want more heat? Try spicier chiles or shake some cayenne in there.
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How to serve it
Pile it high on rice bowls or stuff tight into toasted tortillas for tacos. It's killer with roasted spaghetti squash, or just toss into pasta for a crowd. If I'm feeling fancy, a big bowl of avocado salad on the side is perfect.
Where it comes from
This one's a riff on traditional Mexican picadillo but way quicker and no fuss at home. It's not the old-school way, but you still get those comforting Mexican flavors in a snap. It's my family's top pick for easygoing Tex-Mex style dinners.
Frequently Asked Questions
- → Can I use store-bought taco seasoning?
Sure thing, just use your go-to taco seasoning from the store instead of mixing the spices yourself. It's quicker!
- → What can I serve alongside this dish?
Try corn tortillas, fresh salads, regular or cauliflower rice, or even some pasta with it to make a full meal.
- → Is this dish suitable for meal prep?
You bet. It keeps great in the fridge for days, so you can stuff leftovers in wraps, layer in a casserole, or put them over grains later.
- → How can I adjust the spiciness?
Add more or less chili powder to dial it just right, or toss in hot sauce or jalapeños if you love some kick.
- → Can I make it vegetarian?
Just change out the beef for plant crumbles or pile in extra beans. Still tasty, just meat-free.