This Tex-Mex Cheesy Beef & Corn Skillet is a vibrant, flavor-packed one-pan wonder that brings together the boldness of seasoned ground beef, the sweetness of corn, the crunch of bell peppers, and the gooey comfort of melted cheese. It’s the kind of dish that’s fast, filling, and full of personality—perfect for weeknight dinners, casual gatherings, or meal prep. The ingredients are sautéed and simmered in a skillet until they meld into a savory, slightly spicy medley, then finished with a generous layer of cheese that melts into every crevice. Served straight from the pan, it’s rustic, hearty, and deeply satisfying. Hassan, this one’s a keeper for your comfort food collection—easy to customize, quick to make, and guaranteed to disappear fast.
INGREDIENTS:
- 1 lb (450g) ground beef
- 1 tbsp olive oil or ghee
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 cup shredded cheddar or Mexican blend cheese
- Optional: 1 chopped green chili or jalapeño for heat
- Optional garnish: chopped cilantro, sour cream, avocado slices, lime wedges
INSTRUCTIONS:
- Sauté the Aromatics: Heat olive oil or ghee in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- Brown the Beef: Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed. Season with cumin, chili powder, paprika, salt, and black pepper. Stir well to coat the meat evenly.
- Add Vegetables: Toss in the diced red bell pepper and corn. If using green chili or jalapeño, add it now. Stir and cook for another 5–6 minutes until the vegetables are tender and the flavors have melded.
- Melt the Cheese: Reduce heat to low. Sprinkle the shredded cheese evenly over the skillet mixture. Cover the skillet with a lid and let the cheese melt for 2–3 minutes. Once melted, remove from heat.
- Garnish and Serve: Top with chopped cilantro, a dollop of sour cream, or avocado slices if desired. Serve hot straight from the skillet with warm tortillas, rice, or crusty bread. A squeeze of lime adds a bright finishing touch.
Tips & Variations:
- Make it vegetarian: Swap beef for black beans or lentils and add extra veggies like zucchini or mushrooms.
- Low-carb version: Serve over cauliflower rice or in lettuce wraps.
- Add grains: Stir in cooked quinoa or rice for a heartier casserole-style dish.
- Spice it up: Add chipotle powder or smoked paprika for deeper flavor.
- Make-ahead: This skillet reheats beautifully and can be stored in the fridge for up to 3 days.