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Cheesy Tex Mex Skillet Supper

Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
Servings 4 to 5 servings


  • 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 garlic , minced
  • 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
  • 1 1/2 cups cooked black beans , drained (one 14 to 16 ounce box or can)
  • Juice of 1 medium lemon
  • 1 teaspoon salt
  • 3 ounces grated sharp Cheddar cheese
  • Corn tortillas for serving


  1. Set your oven to broil.
  2. 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.
  3. Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
  4. Serve immediately with warm corn tortillas.