Name: Mexican Ground Beef Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb (450g) ground beef; 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 can (15 oz) black beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes, drained; 1 cup frozen corn kernels; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Salt and pepper, to taste; 1 cup shredded cheddar cheese; Fresh cilantro, chopped (for garnish)

So, ever have those evenings where you stare into the fridge, brain absolutely blank, and you’re about this close to calling for takeout? Yeah, same here. But, on those nights when I find a pack of ground beef hanging around (I swear, it’s like beef magically appears in my freezer), I whip up my trusty Mexican Ground Beef Skillet. My kids once called it ‘a fiesta in a pan’—which honestly, is the nicest thing they’ve ever said about my cooking, considering the time I accidentally made ‘purple spaghetti.’ Don’t ask. Anyway, if you’re after something hearty but not fussy, and you don’t want a mountain of dishes, my skillet is a safe bet. Honestly, it’s seen me through exam week, surprise drop-ins, and more than a few Monday meltdowns.

Why This Landed a Permanent Spot in My Dinner Rotation

I make this when I want dinner done by the time one of my kids is done whining about homework (or when I’m just done with, well, everything). My family goes nuts for this—probably because it’s cheesy and has enough personality to feel special, but not so much that picky eaters raise their eyebrows. And, truth? I used to ruin the whole thing by overcooking the beef (don’t do that); the house smelled amazing, but the chewy beef was not it. Live and learn! Also, if you’re not into endless chopping or measuring five spices down to the pinch, you’ll appreciate how forgiving this is. (Just ignore the time I thought I could sub frozen peas. It was…not great, but at least the dog was happy.)

What You’ll Need (And What I Sometimes Swap)

About 1 pound ground beef – I use 80/20, but leaner beef works. My cousin swears by ground turkey, and honestly, it’s fine, but I just like the flavor of beef.
1 medium onion, chopped – white, yellow, or even half a red if that’s what’s rolling around in your produce bowl.
2 cloves garlic, minced – jarred garlic totally works (my grandma would never approve, but, well, she’s not here tonight!)
1 bell pepper, diced – any color; sometimes I sneak in an extra if they’re about to go bad.
1 can (14oz) diced tomatoes, with their juice.
1 cup corn – fresh, canned, or frozen; sometimes I just eyeball it.
1 can black beans, drained and rinsed – pinto beans are also good.
2 teaspoons chili powder (give or take – I usually just shake it in until it looks right)
1 teaspoon cumin
1/2 teaspoon smoked paprika (optional, but wow, it makes a difference)
Salt and black pepper, to taste (I go a bit heavier than some folks—just taste as you go)
1 to 1 1/2 cups shredded cheddar or Mexican blend cheese – whatever’s on hand, I’ve used mozzarella in a pinch. Not quite the same, but it melts.
For serving: chopped cilantro, sliced jalapeños, sour cream, lime wedges—or whatever you dig.

Let Me Walk You Through It

Grab your largest skillet (mine’s a hand-me-down from Aunt Linda, who never washed her cast iron correctly, but I kind of love it) and set it over medium heat. Toss in the ground beef. Break it up a bit with your trusty spatula, or a wooden spoon if you feel fancy.
Brown the meat until it’s mostly cooked through—takes about 5 to 7 minutes. Scoop out any excess grease. Or, if you’re feeling lazy, just blot it with a wad of paper towels (carefully, unless you want a greasy arm).
Add your chopped onion and bell pepper right into the pan. Sometimes I add the garlic now, sometimes after a minute or two—depends if I’m distracted by my phone. Either way, cook for another 3-4 minutes until it smells so good you forget what you were doing.
Okay, now the fun part: stir in the tomatoes (with liquid), corn, beans, chili powder, cumin, paprika. Give it all a good swirl and, honestly, this is where I take a sneaky taste—because how else do you know if you need more salt?
Lower the heat to a simmer, and let it bubble gently for about 7 to 10 minutes. If it looks too thick, a splash of water or broth does wonders. If it’s runny, just let it cook down a bit longer; don’t panic. It thickens up.
Taste, adjust seasoning, and then…the cheese. Sprinkle it all over (or pile it, no judgment) and cover the pan. Wait 2-3 minutes until it’s melty and irresistible. Don’t rush this; cold cheese on top is a tragedy.
Uncover, maybe add your toppings, and call everyone to the table—fast, before someone starts snacking from the skillet (guilty every time).

Real Life Notes and Lessons

The smoked paprika is a game changer—at least, if you’re into that sort of smoky, campfire-in-your-kitchen vibe.
If it sticks a bit, that crispy bottom is gold. Just call it ‘flavor.’ (Pro tip: soak the pan in hot water for easy cleanup later…unless you forget, then good luck.)
Beans can go in with everything else, but sometimes (not often), I forget and add them last. No one notices, so don’t sweat it.
More veggies? Toss in diced zucchini or spinach. Just know the spinach cooks way down and kind of disappears (not a bad thing for picky eaters!).

Variations That Worked (And One That…Didn’t)

I once swapped all the beans for cooked lentils—totally worked, and made me feel super healthy.
Sometimes I toss in a cup of cooked rice at the end, especially if I’m trying to stretch the meal.
Ground chicken wasn’t my favorite—it got a bit dry; maybe it was just a bad batch, but I’ll stick with beef next time.
Oh, and if you want it spicier, a can of Rotel instead of plain tomatoes is excellent.

No Fancy Tools? No Problem.

Any big skillet works—cast iron is nice, but not essential. If you don’t have a lid, I’ve used a baking sheet to cover the pan and melt the cheese, or sometimes just a piece of foil when I can’t find either. Honestly, you can even use a big pot; the cheese will still melt, I promise.

What To Do With Leftovers (If You’re Lucky)

Store any leftovers in a lidded container in the fridge. Reheats surprisingly well—dare I say, it might taste better the next day, since the flavors get all cozy together. Not that I often have leftovers; my crew usually polishes it off, and if there’s any left by breakfast, it’s a miracle.

How I Like to Serve It

We like to shovel this over a pile of warm rice, but I’ve also rolled it into tortillas (kind of like a lazy burrito night), or spooned it over crunchy tortilla chips with extra cheese. My spouse is a plain-Jane and just tops it with avocado. For parties, I’ll stick toothpicks in little wedges and call them “skillet nachos” which, okay, is maybe a stretch, but folks love it.

What Not To Do—My (Occasional) Oops Moments

I once dumped in the spices before draining the beef: flavor got washed away. Rookie mistake—don’t do that.
Don’t be tempted to skip simmering—you need a few minutes to let everything blend; rushing here makes it taste flat, in my opinion.
If you put the cheese on, then walk away to answer an email, it’ll overcook and go rubbery. Learned this the hard way! Stay close for the final melt.

Burning Questions I Get All the Time

Can I freeze this?: Absolutely! But if you’ve used fresh veggies, they’ll get a bit mushy—just being real. Wrap it up tight, then defrost in the fridge overnight. Or on the counter for a bit, if, like me, you forgot to plan ahead.
Can I make this dairy-free?: Yeah, just leave out the cheese or use one of those plant-based shreds. I find it still tastes great (though, a little less oozy).
Is it really spicy?: Nope; very kid-friendly as written. But throw in some jalapeño if you want a bit more kick. My college roommate used hot sauce—well, too much, so I’d recommend moderation there.
Help! I only have kidney beans?: No big deal! Use what you have—I’ve used chickpeas (garbanzo beans, whatever) before and didn’t hear any complaints.
Mine is watery!: This happens if the canned tomatoes are super juicy. Turn up the heat and let it cook off, or ladle out a bit. Actually, I find it works better if you don’t cover it during the simmer.

And that’s it. If you try this, let me know how it goes—even if it ends up looking nothing like a magazine photo (they never do anyway). Cheers to easy dinners and fewer dishes!

Mexican Ground Beef Skillet