Chuck Wagon Skillet
Satisfy your hunger with this hearty and flavor-packed Chuck Wagon Skillet, a one-pan marvel that brings rustic comfort food to your kitchen. This quick and easy 45-minute recipe combines seasoned ground beef, tender onions and bell peppers, savory pinto beans, sweet corn, and zesty diced tomatoes—all simmered in a rich, spiced broth for a smoky, Southwestern-inspired kick. Topped with gooey melted cheddar cheese and a sprinkle of fresh cilantro, this dish is perfect for busy weeknights or casual gatherings. Serve it straight from the skillet with a side of cornbread or crusty bread for a satisfying, crowd-pleasing meal. Perfect for fans of easy skillet dinners, this recipe is packed with bold flavors and simple ingredients!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion
- 1 red bell pepper
- 2 garlic cloves
- 14.5 ounces canned diced tomatoes
- 15 ounces canned pinto beans
- 1 cup frozen corn kernels
- 1 cup beef broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 0.25 cup chopped fresh cilantro
- 1 tablespoon vegetable oil
Instructions
Heat a large, deep skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan.
Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Drain excess grease if needed.
While the beef cooks, finely dice the onion and red bell pepper, and mince the garlic cloves.
Add the diced onion and bell pepper to the skillet. Cook and stir until softened, about 4-5 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the canned diced tomatoes (with their juice) and the drained and rinsed pinto beans. Add the frozen corn and stir to combine.
Add the beef broth, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 10-12 minutes, stirring occasionally, until the flavors meld and the mixture thickens slightly.
Sprinkle the shredded cheddar cheese evenly over the skillet. Cover the pan and let the cheese melt, about 2-3 minutes.
Remove the skillet from heat. Sprinkle the chopped fresh cilantro over the top before serving.
Serve hot directly from the skillet with your favorite sides, such as cornbread or crusty bread.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4706 mg | 205% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 35.3 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1187 mg | 91% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4399 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
