Tex-Mex Cast Iron Beef and Bean Skillet

• 1 pound ground beef
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (8 ounces) tomato sauce
• 1 cup frozen corn
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)

Steps

1. 1 Heat olive oil in a cast iron skillet over medium heat.
2. 2 Add diced onion and bell pepper, sauté until softened.
3. 3 Add ground beef, breaking it into crumbles, and cook until browned.
4. 4 Stir in cumin, chili powder, smoked paprika, and garlic powder; cook for 1 minute.
5. 5 Pour in the tomato sauce and add the pinto beans and frozen corn.
6. 6 Season with salt and pepper to taste, then bring to a simmer.
7. 7 Cover and cook for 10 minutes, allowing flavors to meld.
8. 8 Remove from heat and sprinkle with shredded cheddar cheese.
9. 9 Cover skillet and let sit until cheese is melted.
10. 10 Garnish with fresh cilantro if desired, then serve hot.

Equipment

• Cast iron skillet

Variations

• Substitute ground turkey for a leaner option.
• Add a dash of lime juice for a fresh twist.

Substitutions

• Use kidney beans if pinto beans are unavailable.
• Substitute olive oil with vegetable oil if preferred.

Pairings

• Mexican rice
• Fresh salsa

Nutrition

Tips

• For extra spice, add a diced jalapeño with the onions and peppers.
• Serve with warm tortillas or cornbread for a complete meal.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Warm flour tortillas
• A side of guacamole

FAQ