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Tex-Mex Ground Beef Skillet

Tex-Mex Ground Beef Skillet

This Tex-Mex Ground Beef Skillet is a deconstructed nachos-style dinner with spiced beef, beans, peppers, tomatoes, and melted cheddar — an easy one-pan meal for busy weeknights.
Course Main Dish
Category TexMex
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 560 kcal
Autor Elle

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

  1. Preheat the oven to 400°F / 200°C (180°C fan-assisted)
  2. 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.
  3. Add the diced onions and bell peppers. Cook for another 4–5 minutes, stirring occasionally, until the vegetables soften.
  4. Stir in the spices (garlic, chilli powder, smoked paprika, cumin, cayenne, and salt). Cook for 1 minute until fragrant.
  5. Pour in the beef broth, then add the crushed tomatoes, black beans, sweetcorn, and jalapeños. Stir well to combine.
  6. 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.
  7. 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.
  8. 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.