Tex Mex Style Ground Beef Skillet – Ground Beef Healthy Recipes
You know that moment when you're staring into your fridge, hoping dinner will magically appear? That was me last Tuesday. I had ground beef, a couple of peppers, and about thirty minutes to pull something together before everyone in the house hit ‘hangry’ status. That’s how this Tex Mex Style Ground Beef Skillet came to life.
We’re talking about a dish that’s bold but not too spicy, packed with colorful veggies, and rich with that deep, savory flavor that only happens when everything simmers together just right. And the best part? It’s healthy without tasting like it’s trying too hard. Think taco night meets lazy weeknight magic.
It falls into the sweet spot of minced beef recipes that are cozy, hearty, and unfussy. Whether you're hunting for quick ground beef recipes or just something reliable you can throw together in one pan, this one earns a permanent spot in your easy ground beef recipes rotation. Let’s call it your new weeknight secret weapon.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 500g (1.1 lb) lean ground beef
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 400g (14 oz) canned chopped tomatoes
- 100ml (just under 1/2 cup) beef stock
- 100g (1 cup) frozen sweetcorn
- 100g (1 cup) canned black beans, drained and rinsed
- Fresh coriander or green onions, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until it softens, about 3 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the ground beef to the pan. Break it up with a spoon and cook until browned, around 5 to 7 minutes.
- Toss in the chopped peppers, paprika, cumin, chili flakes, salt, and black pepper. Stir well to coat.
- Add the tomato paste and stir it into the beef and peppers. Let it cook for a minute to deepen the flavor.
- Pour in the canned tomatoes and beef stock. Bring everything to a simmer and cook uncovered for 10 minutes.
- Add the corn and black beans to the pan. Cook for another 5 minutes until heated through and the mixture thickens.
- Sprinkle chopped coriander or green onions over the top before serving. Serve as is, with rice, or wrapped in tortillas.