Ingredients
Scale
- 1 lb (450g) ground beef
- 1 large onion, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 (14 oz) can diced tomatoes with chilis
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Shredded cheddar cheese (optional)
- Fresh lime wedges (for serving)
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and cooked through, breaking it apart with a spatula. Drain excess fat if necessary.
- Add diced onion and chopped bell peppers to the skillet. Cook for about 5 minutes until softened. Stir in minced garlic and cook for another minute.
- Stir in ground cumin, smoked paprika, chili powder, salt, and pepper. Pour in diced tomatoes with chilis and corn. Mix thoroughly.
- Reduce heat to low and simmer for about 10 minutes to meld flavors. Taste and adjust seasoning as needed.
- Top with shredded cheddar cheese and chopped cilantro. Serve hot with lime wedges on the side. Optional: add sliced avocado or jalapeños for extra flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to keep vegetables crisp, adding a splash of lime juice if desired.
- Customize the recipe by adding jalapeños or hot sauce for more spice.
- For a leaner version, substitute ground turkey or chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Southwestern, American
- Diet: Gluten-Free, Dairy Optional
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg