Ingredients
Scale
- 1 lb ground beef
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 can black beans, drained and rinsed
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar or Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
- Optional: sliced jalapeños, sour cream, lime wedges
Instructions
- Prepare the ingredients: dice the bell peppers, chop the onion, and mince the garlic. Measure out the spices.
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
- Add the chopped onion, bell peppers, and garlic to the skillet. Cook for about 5 minutes until vegetables soften and become fragrant.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Mix well to coat the beef and vegetables with spices.
- Add corn kernels and black beans. Cook for another 3-4 minutes until everything is heated through.
- Sprinkle shredded cheese over the skillet. Cover with a lid or foil for 2-3 minutes until cheese melts.
- Garnish with fresh cilantro and optional toppings like jalapeños or sour cream. Serve hot.
Notes
- Can be customized with additional vegetables like zucchini, spinach, or jalapeños.
- Use vegan cheese and plant-based ground beef for vegetarian or vegan adaptations.
- For extra smoky flavor, add more smoked paprika or cook with sliced jalapeños.
- Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 27 g
- Cholesterol: 80 mg