Mexican Ground Beef Skillet (One-Pan, 30 Minutes)
This Mexican skillet meal with ground beef is an easy Mexican dish you can have at home when you crave something savory.
Equipment
12-inch / 30cm skillet or large sauté pan
Cutting Board
Chef’s Knife
Box grater or coarse grater (for carrots)
Wooden spoon or silicone spatula
Citrus juicer (optional, for easier lime juicing)
Ingredients
- 1 tablespoon neutral oil - vegetable or canola, optional for leaner ground beef
1 pound ground beef (minced beef) - minced beef, grass-fed, 80/20 recommended, about 450g
1 medium red pepper (red capsicum) - diced
1 medium green pepper (green capsicum) - diced
1 medium onion - diced
2 medium carrots - shredded
¼ cup corn kernels - fresh, frozen, or canned and drained, about 40g- 2 cups Swiss chard - stems removed and leaves roughly chopped, about 60g
15 ounces black beans - drained and rinsed, organic, about 425g (use 30 oz / 850g for a bean-heavy version)
3 cloves garlic - minced, about 1 tablespoon
¼ cup cilantro - fresh ; roughly chopped, plus extra for garnish, about 10g
2 tablespoons lime juice - juice of 1 medium lime
1 teaspoon salt
1 teaspoon chili powder
½ tablespoon paprika
Instructions
- Dice the onion and bell peppers. Remove the stems from the Swiss chard and roughly chop the leaves. Shred the carrots using a box grater.1 medium red pepper (red capsicum), 1 medium green pepper (green capsicum), 1 medium onion, 2 medium carrots, 2 cups Swiss chard
- Heat a 12-inch (30cm) skillet over medium-high heat. If using lean beef, add the neutral oil. Add the ground beef, diced onions, and bell peppers. Break the beef apart with a wooden spoon and cook, stirring occasionally, for about 5 minutes until the beef is browned and no longer pink (it should reach an internal temperature of 160°F / 71°C) and the vegetables have softened.1 tablespoon neutral oil, 1 pound ground beef (minced beef), 1 medium red pepper (red capsicum), 1 medium green pepper (green capsicum), 1 medium onion
- Add the Swiss chard, shredded carrots, corn, minced garlic, drained black beans, salt, chili powder, and paprika. Stir well to combine and cook for 5 minutes, stirring occasionally, until the carrots are tender and the greens have wilted.2 medium carrots, 1/4 cup corn kernels, 2 cups Swiss chard, 15 ounces black beans, 3 cloves garlic, 1 teaspoon salt, 1 teaspoon chili powder, 1/2 tablespoon paprika
- Remove the skillet from the heat (or reduce to low). Squeeze in the lime juice and fold in the chopped cilantro. Stir well to distribute evenly.1/4 cup cilantro, 2 tablespoons lime juice
- Serve hot, topped with shredded cheese, sour cream, salsa, guacamole, or alongside rice. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. Leave cilantro out of portions you plan to store and add fresh when serving.
Freezer-friendly: Freeze in portioned freezer bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat with a splash of water or broth to loosen. Microwave works too — use 90-second intervals, stirring between each.
Substitutions: Use ground turkey or chicken instead of beef. Swap Swiss chard for spinach or kale. Pinto beans work in place of black beans.
Pro tip: Don't add everything to the pan at once. Let the beef render with the onions and peppers for a full 5 minutes before adding the remaining vegetables — this builds a deeper, more cohesive flavor base.
Nutrition
Serving: 1servingCalories: 471kcalCarbohydrates: 30gProtein: 28gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 1159mgPotassium: 1015mgFiber: 11gSugar: 5gVitamin A: 7896IUVitamin C: 76mgCalcium: 98mgIron: 5mg
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