Tex-Mex Beef and Corn Skillet with Cheddar

• 1 lb ground beef
• 1 cup frozen corn
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1 can (8 oz) tomato sauce
• 1 cup shredded cheddar cheese
• Salt to taste
• Pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and bell pepper, sauté until softened.
3. 3 Add ground beef, breaking it into small pieces with a spoon, and cook until browned.
4. 4 Stir in chili powder, cumin, and garlic powder, cooking for another minute.
5. 5 Add frozen corn and tomato sauce, stirring to combine.
6. 6 Simmer for 5 minutes to allow flavors to meld.
7. 7 Reduce heat to low, sprinkle cheddar cheese evenly over the top, and cover until cheese melts.
8. 8 Season with salt and pepper to taste before serving.

Equipment

• Large skillet
• Spatula
• Measuring cups and spoons

Variations

• Add black beans for extra protein and fiber.
• Substitute ground turkey for a leaner option.

Substitutions

• If cheddar isn't your jam, use Monterey Jack or a pepper jack cheese for a different flavor profile.
• Use canned corn if fresh is not available.

Pairings

• Warm flour tortillas
• A side of guacamole
• Mexican rice

Nutrition

Tips

• For extra heat, add a pinch of cayenne pepper with the spices.
• Serve immediately for best flavor and texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove.

Serving Suggestions

• Pair with warm tortillas or a fresh green salad.
• Add a dollop of sour cream and a sprinkle of fresh cilantro for garnish.

FAQ