Mexican Ground Beef Skillet: Easy One-Pan Recipe

Mexican ground beef skillet: just the name conjures up images of vibrant flavors and a comforting, hearty meal, doesn’t it? Imagine sinking your fork into a dish brimming with perfectly seasoned ground beef, tender vegetables, and just the right amount of spice. This isn’t just dinner; it’s a fiesta in a pan, ready in under 30 minutes!

While the exact origins of the Mexican ground beef skillet are difficult to pinpoint, it’s undoubtedly inspired by the rich culinary traditions of Mexico. Think of it as a deconstructed taco or burrito bowl, offering all the deliciousness without the fuss of rolling or wrapping. It embodies the spirit of Mexican cooking: bold flavors, fresh ingredients, and a focus on sharing good food with loved ones.

What makes this dish so universally loved? For starters, it’s incredibly versatile. You can customize it with your favorite toppings, from creamy avocado and tangy salsa to a dollop of sour cream and a sprinkle of fresh cilantro. The combination of savory ground beef, tender vegetables, and warm spices is simply irresistible. Plus, it’s a one-pan wonder, making cleanup a breeze. Whether you’re a seasoned cook or a kitchen novice, this Mexican ground beef skillet is guaranteed to be a crowd-pleaser. I know it’s a regular in my rotation!

this Recipe

Ingredients:

• 1 pound ground beef
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
• 1 packet taco seasoning (about 1 ounce)
• 1/2 cup beef broth (or water)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• Optional toppings: sour cream, guacamole, chopped cilantro, green onions, tortilla chips
• 2 tablespoons olive oil

Preparing the Ground Beef and Vegetables

1. First, let’s get started by prepping our veggies. Chop the yellow onion, green bell pepper, and red bell pepper into bite-sized pieces. Don’t worry about being too precise; a rustic chop is perfectly fine for this dish. Set them aside for now.
2. Now, grab a large skillet – cast iron is fantastic if you have one, but any large skillet will do. Place it over medium-high heat. Add the olive oil and let it heat up for a minute or two until it shimmers.
3. Add the ground beef to the hot skillet. Use a spatula or wooden spoon to break it up into smaller pieces. We want it to brown evenly, so keep stirring and breaking it apart.
4. Once the ground beef is mostly browned, drain off any excess grease. This is important to prevent the skillet from becoming too oily. You can carefully tilt the skillet and spoon out the grease, or use a grease separator if you have one.
5. Now, add the chopped yellow onion, green bell pepper, and red bell pepper to the skillet with the browned ground beef. Stir them in well.
6. Cook the vegetables for about 5-7 minutes, or until they are softened and slightly translucent. Stir occasionally to prevent them from sticking to the bottom of the skillet. You want them to be tender, but not mushy.

Adding the Beans, Corn, and Tomatoes

1. Once the vegetables are softened, it’s time to add the rest of our ingredients. Pour in the rinsed and drained black beans and the drained corn. Stir them into the ground beef and vegetable mixture.
2. Next, add the can of diced tomatoes (undrained) and the can of diced tomatoes and green chilies (also undrained). The liquid from the tomatoes will help to create a flavorful sauce.
3. Sprinkle the taco seasoning over the mixture. Stir well to ensure that the seasoning is evenly distributed. This is where all that delicious Mexican flavor comes from!
4. Pour in the beef broth (or water). This will help to create a saucier consistency and prevent the skillet from drying out.
5. Bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it simmer for about 10-15 minutes. This will allow the flavors to meld together and create a richer, more complex taste. Stir occasionally to prevent sticking.

Melting the Cheese and Serving

1. After simmering for 10-15 minutes, remove the lid from the skillet. Give the mixture a good stir.
2. Sprinkle the shredded cheddar cheese and shredded Monterey Jack cheese evenly over the top of the skillet. Make sure to cover the entire surface.
3. Cover the skillet again and let it cook for another 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye on it to prevent the cheese from burning.
4. Once the cheese is melted and bubbly, remove the skillet from the heat. Let it cool for a minute or two before serving.
5. Now for the fun part: serving! You can serve this Mexican ground beef skillet in a variety of ways. Here are a few ideas:
   • Serve it as is, straight from the skillet. This is a great option for a casual weeknight meal.
   • Spoon it over tortilla chips for a delicious and easy appetizer.
   • Use it as a filling for tacos or burritos.
   • Serve it over rice or quinoa for a more substantial meal.
6. Don’t forget the toppings! Sour cream, guacamole, chopped cilantro, and green onions are all fantastic additions. Let everyone customize their own serving with their favorite toppings.

Tips and Variations:

• Spice it up: If you like a little extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the skillet. You can also use a spicier taco seasoning.
• Add more vegetables: Feel free to add other vegetables to the skillet, such as zucchini, mushrooms, or jalapeños.
• Use different beans: Pinto beans or kidney beans would also work well in this recipe.
• Make it vegetarian: Substitute the ground beef with plant-based ground beef or crumbled tofu.
• Slow Cooker Option: You can easily adapt this recipe for the slow cooker. Brown the ground beef and onions as directed, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Stir in the cheese during the last 30 minutes of cooking.
• Freezer Friendly: This skillet is also freezer-friendly. Let it cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make it a casserole: Pour the mixture into a baking dish, top with shredded cheese, and bake at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.

Enjoy!

This Mexican ground beef skillet is a versatile and delicious dish that’s perfect for any occasion. I hope you enjoy making and eating it as much as I do!

Conclusion:

So there you have it! This Mexican ground beef skillet is truly a weeknight dinner champion. It’s quick, it’s easy, it’s packed with flavor, and it’s incredibly versatile. What more could you ask for? I genuinely believe this recipe deserves a permanent spot in your regular rotation. It’s one of those dishes that everyone seems to love, from picky eaters to seasoned foodies.

Why is it a must-try? Well, beyond the sheer deliciousness, it’s the adaptability that really shines. You can have dinner on the table in under 30 minutes, using ingredients you likely already have in your pantry. Plus, the cleanup is a breeze – one skillet, and you’re done! Forget complicated recipes with a million steps and obscure ingredients. This is real food, for real people, with real-life schedules.

But the best part? The possibilities are endless! Serve it over rice for a hearty and satisfying meal. Spoon it into tortillas for some seriously amazing tacos or burritos. Top it with a dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of lime for an extra burst of flavor. Or, get creative and use it as a filling for stuffed peppers or even as a topping for nachos.

Looking for variations? Absolutely! If you’re watching your carbs, skip the rice or tortillas and serve it over a bed of shredded lettuce for a delicious and healthy salad. Add a can of black beans or corn for extra fiber and texture. For a spicier kick, throw in a diced jalapeño or a pinch of red pepper flakes. And if you’re feeling adventurous, try adding some crumbled chorizo for an even richer and more flavorful experience. You could even swap out the ground beef for ground turkey or chicken for a lighter option. The beauty of this Mexican ground beef skillet is that it’s a blank canvas for your culinary creativity.

Serving Suggestions:

* Tacos: Warm tortillas, fill with the skillet mixture, and top with your favorite taco toppings.
* Burrito Bowls: Serve over rice with black beans, corn, salsa, guacamole, and sour cream.
* Nachos: Spread tortilla chips on a baking sheet, top with the skillet mixture and cheese, and bake until the cheese is melted and bubbly.
* Stuffed Peppers: Halve bell peppers, remove the seeds, fill with the skillet mixture, and bake until the peppers are tender.
* Salad: Serve over a bed of shredded lettuce with your favorite salad toppings.

Variations:

* Spicy: Add diced jalapeño or red pepper flakes.
* Hearty: Add a can of black beans or corn.
* Rich: Add crumbled chorizo.
* Light: Use ground turkey or chicken instead of ground beef.
* Vegetarian: Substitute the ground beef with crumbled tofu or a plant-based ground.

I truly hope you give this recipe a try. I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser that’s perfect for busy weeknights or casual gatherings. And most importantly, it’s a delicious and satisfying meal that you can feel good about serving to your family and friends.

Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any variations? What were your favorite toppings? What did your family think? Share your photos and comments below – I can’t wait to see what you create! Happy cooking!