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High Protein Mexican Beef Skillet - A Fast, Flavor-Packed One-Pan Meal

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) lean ground beef (90% lean or higher)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 3 cloves garlic, minced
  • 1 cup frozen or canned corn (drained if canned)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes (fire-roasted if possible)
  • 2 tablespoons tomato paste
  • 1/2 cup low-sodium beef or chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (only if your beef is very lean)
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped (for garnish)
  • Optional toppers: shredded cheese, Greek yogurt or sour cream, avocado, hot sauce
  • Serving ideas: cooked brown rice, quinoa, cauliflower rice, or warm tortillas

Method
 

  1. Preheat and prep: Set a large skillet over medium-high heat. Dice your onion and pepper, mince the garlic and jalapeño, and rinse the beans so they’re ready to go.
  2. Brown the beef: Add the ground beef to the hot skillet. If using extra-lean beef, add olive oil first. Cook, breaking it up with a spatula, until no pink remains and the edges start to crisp, about 5–7 minutes. Drain excess fat if needed.
  3. Sauté aromatics: Add the onion, bell pepper, and jalapeño to the pan. Cook until softened, about 3–4 minutes. Stir in the garlic and cook 30 seconds more until fragrant.
  4. Bloom the spices: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir for 30–60 seconds so the spices toast and become more flavorful.
  5. Build the sauce: Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes and broth, scraping up any browned bits from the pan.
  6. Add beans and corn: Mix in the black beans and corn. Reduce heat to medium and let everything simmer for 5–8 minutes, stirring occasionally, until thickened and saucy.
  7. Finish bright: Squeeze in the juice of half a lime and taste. Adjust salt, pepper, or heat as needed. If you like it spicier, add a pinch of cayenne or a splash of hot sauce.
  8. Garnish and serve: Sprinkle with cilantro. Serve over rice or quinoa, spoon into bowls with avocado and Greek yogurt, or wrap in warm tortillas. Add lime wedges on the side.