This Tex-Mex Ground Beef Skillet is a one-pan dinner inspired by deconstructed nachos, made with spiced ground beef, sweet bell peppers, beans, corn, tomatoes, and a generous layer of melted cheddar. Bold, comforting, and weeknight-friendly, it’s ready in about 40 minutes and perfect for scooping with tortilla chips or serving over steamed rice.
Tex-Mex Ground Beef Skillet Ingredients
This Tex-Mex beef skillet uses simple, everyday ingredients that come together for big flavour:
- Lean ground beef – hearty, filling, and protein-rich.
- Onion & red bell peppers – add sweetness and texture.
- Garlic, chilli powder, cumin & smoked paprika – classic Tex-Mex seasoning.
- Crushed tomatoes & beef broth – create a saucy base; use bone broth for extra depth.
- Black beans & sweetcorn – for substance and mild sweetness.
- Pickled jalapeños – adjustable for heat, adding a fresh, tangy kick that balances the richness.
- Cheddar cheese – melted on top for that nacho-style finish.
How to Make Tex-Mex Ground Beef Skillet (Step-by-Step)
This deconstructed nachos skillet is simple and fuss-free, making it ideal for busy weeknights.
- Brown the beef and cook the veggies.
In an oven-proof pan, cook the ground beef in olive oil until lightly browned, then add onion and bell peppers and cook until softened. - Build the Tex-Mex sauce.
Stir in garlic and spices, then add tomatoes, beans, corn, jalapeños, and broth. Simmer gently until everything is rich and well combined. - Finish with cheese and bake.
Sprinkle with cheddar and bake briefly until melted and bubbling. Finish with fresh coriander and serve family-style, straight from the pan.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Tex-Mex Ground Beef Skillet
- All the flavours of nachos, no fussy layering.
- One-pan recipe with minimal washing up.
- Perfect for family dinners and casual entertaining.
- Customisable heat level thanks to jalapeños.
- Great for leftovers as it reheats beautifully.
If you enjoy this “deconstructed nachos” recipe, you’ll also love other flavourful Tex-Mex–inspired dishes that focus on simple ingredients, vibrant spices, and easy weeknight cooking:
- Easy Vegetarian Quesadillas – crispy, cheesy, and perfect for quick Tex-Mex–style dinners.
- Vegetarian Nachos – loaded with flavour and ideal for sharing.
- Classic Pico de Gallo – fresh, vibrant, and the perfect side for Mexican dishes.
- Black Bean Quesadillas – crispy, satisfying, and packed with Tex-Mex flavour.
- Quick & Easy Mexican Tacos – fast, flavourful, and perfect for busy weeknight.
Tex-Mex Ground Beef Skillet
Ingredients
- 2 tablespoons olive oil
- 400 g lean ground beef
- 2 small yellow onions, diced
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 1 tablespoon chilli powder
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon fine sea salt
- 1/2 cup beef broth (125 ml)
- 1 × 400 g can crushed tomatoes
- 1 × 400 g can black beans, drained and rinsed
- 1 cup frozen sweetcorn (150 g)
- 2-3 tablespoons chopped pickled jalapeños, or to taste
- 1 cup cheddar cheese, grated (130 g)
To serve (optional):
- steamed rice
- fresh cilantro
- tortilla chips
- lime wedges
Method
-
Preheat the oven to 400°F / 200°C (180°C fan-assisted)
-
Heat the olive oil in a large ovenproof skillet or cast-iron pan over medium-high heat. Add the ground beef and cook for 4–5 minutes, breaking it up with a wooden spoon, until lightly browned but not fully cooked.
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Add the diced onions and bell peppers. Cook for another 4–5 minutes, stirring occasionally, until the vegetables soften.
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Stir in the spices (garlic, chilli powder, smoked paprika, cumin, cayenne, and salt). Cook for 1 minute until fragrant.
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Pour in the beef broth, then add the crushed tomatoes, black beans, sweetcorn, and jalapeños. Stir well to combine.
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Bring the mixture to a gentle simmer, reduce the heat to medium-low, and cook for 10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
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Remove the pan from the heat, scatter the grated cheddar evenly over the top, and transfer to the oven. Bake for 5 minutes, or until the cheese is fully melted.
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Remove from the oven, garnish with fresh coriander, and serve straight away with tortilla chips for dipping and lime wedges on the side. Alternatively, spoon it over steamed rice. Enjoy!
Notes
- Leftovers can be cooled completely and stored in an airtight container in the refrigerator for up to 4 days.
- For a family-friendly version, skip the jalapeños or serve them on the side.
- Use a chili powder you love: Quality really matters here. Choose a chili powder or spice blend that suits your taste.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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