I consider today to be the official start to the back-to-school/back-to-work season. Although I’m not ready for pumpkin spice lattes of fall (am I ever?), I am ready to get back to a rhythm that goes to the wayside during the summer months. That means less lingering over late suppers and more “get the job done’ dinners. This Tex Mex Skillet Supper fits the bill perfectly. It’s all cooked in one pan, is endlessly adaptable, easy to make, and quite tasty.
Another thing I like about this recipe is that it’s well balanced from a nutrition standpoint. In fact, it epitomizes how I like to incorporate meat into my cooking. The entire recipe calls for just a half pound of ground beef, which isn’t a lot for four servings when you consider a steakhouse might serve that as a single portion. As a result, this is a pretty budget-friendly dish (and may allow room to splurge on higher quality meat). The skillet is embellished with black beans, onions, zucchini, and corn, which not only extends the meat, but brings in extra nutrients.
After adding the cheese to the top and letting it bubble under a broiler, set the skillet right on the table with warm corn tortillas and whatever other Tex Mex fixings you like: guacamole, sliced avocado, tomatoes, chopped lettuce, shredded cabbage, and salsa are all fair game. Hard working dinner indeed!
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Cheesy Tex Mex Skillet Supper
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large yellow or red onion, finely chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground chili powder
- Pinch red chili flakes
- 2 large cloves minced garlic
- 1/2 pound ground beef
- 2 medium zucchini, cut into large dice
- 1 cup uncooked corn kernels (fresh off the cob or frozen)
- 1 tablespoon tomato paste
- 15 ounce can black beans, drained and rinsed (1 1/2 cups)
- Juice of 1 medium lemon
- 1 teaspoon kosher salt
- 1 cup grated sharp Cheddar cheese (about 2 1/2 ounces)
- Optional for serving: Tortillas or steamed rice or chopped hearts of Romaine, avocado slices, hot sauce or salsa
Instructions
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Set your oven to broil.
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Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
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Sprinkle the cheese over the surface and set under a broiler until melted and bubbly.
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Serve immediately as is or with any of the suggested accompaniments.
Inspired by Mexican Skillet Casserole, Real Family Food, Amanda Haas, Oxmoor House, 2012