Fiesta Beef
Bring vibrant flavors to your table with Fiesta Beef, a one-skillet masterpiece bursting with zesty Tex-Mex flair. This quick and easy recipe combines seasoned ground beef, sautéed onions, red bell peppers, and spicy jalapeños, perfectly paired with hearty black beans, sweet corn, and tangy diced tomatoes with green chilies. A blend of chili powder, cumin, and paprika infuses the dish with bold, smoky notes, while a topping of melted cheddar cheese and fresh cilantro adds a creamy, herby finish. Ready in just 40 minutes, this savory, colorful dish is perfect for busy weeknights or casual gatherings, and it pairs beautifully with lime wedges for a citrusy zing. Whether served on its own, tucked into tacos, or atop a bed of rice, Fiesta Beef is a crowd-pleasing recipe you'll make again and again.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 small jalapeño, finely diced
- 3 cloves minced garlic
- 1 cup canned black beans, drained and rinsed
- 1 cup canned sweet corn, drained
- 10 ounces canned diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (for topping)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
- 1 tablespoon olive oil
Instructions
Heat a large skillet over medium heat and add the olive oil.
Add the diced onion, red bell pepper, and jalapeño to the skillet. Sauté for 5 minutes, until softened.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Push the vegetables to one side of the skillet and add the ground beef. Cook the beef, breaking it apart with a wooden spoon, until browned and fully cooked, about 7-8 minutes.
Mix the cooked vegetables with the browned beef, then drain excess fat if necessary.
Stir in the black beans, sweet corn, and canned diced tomatoes with green chilies (including the liquid).
Season the mixture with chili powder, ground cumin, paprika, salt, and black pepper. Stir well to evenly distribute the spices.
Reduce the heat to low and simmer the mixture for 10 minutes, stirring occasionally, to allow the flavors to blend.
Remove the skillet from heat and sprinkle shredded cheddar cheese over the top. Let it melt for 1-2 minutes.
Garnish with chopped cilantro and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 17.5 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 640 mg | 49% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2685 mg | 57% | |
*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.
