Easy One-Pan Mexican Beef (Print Version)
# Ingredients:
→ Protein
01 -
1 lb (454 g) ground beef
→ Cooking Oil
02 -
1 tablespoon (15 ml) olive oil
→ Seasonings
03 -
1/4 teaspoon (1.5 g) salt, add more if you want
04 -
1 teaspoon (3 g) garlic powder
05 -
1/2 teaspoon (1 g) smoked paprika
06 -
1/2 teaspoon (1 g) ground cumin
07 -
1 teaspoon (2 g) chili powder
→ Vegetables and Beans
08 -
6 green onions, sliced thin
09 -
8 oz (225 g) cherry tomatoes, cut up
10 -
4 oz (113 g) diced mild green chiles from a can
11 -
15 oz (425 g) corn kernels, drained and cooked
12 -
15 oz (425 g) black beans, canned, rinsed well
# Instructions:
01 -
Scatter the rest of your tomatoes and green onions over the top before you dig in.
02 -
Give it a quick taste. Want more salt or a punch of spice? Toss some in!
03 -
Pour in black beans, corn, half the tomatoes, half the onions, and green chiles (keep their juices). Stir, then cook for about 4 or 5 minutes. Tomatoes should start getting juicy.
04 -
Sprinkle chili powder, cumin, smoked paprika, garlic powder, and salt all over the cooked beef. Mix it well so everything tastes awesome.
05 -
Pour olive oil into a big skillet and warm it over medium. Add the beef. Break it up with a spatula and cook until it’s no longer pink and nicely browned. Get rid of extra grease and liquid.
# Notes:
01 -
Want it juicier? Splash in some tomato sauce, salsa, Pico de Gallo, or even a little water. This mix is great tucked in tacos, burritos, casseroles, or just spooned over rice or corn tortillas.