Tex-Mex Ground Beef Skillet
Tex-Mex Ground Beef Skillet
Ingredients
Main Ingredients
- 1 pound ground beef, lean
- 1 tablespoon olive oil
- 1 ounce taco seasoning mix, packet
- 1/2 cup water
- 10 ounce diced tomatoes with green chilies, undrained
- 1 1/2 cups frozen corn
- 1 cup shredded Monterey Jack cheese
Instructions
- 1
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the lean ground beef and cook, breaking it up with a spoon, until it is browned and crumbled, about 5 to 7 minutes. Drain any excess fat from the skillet.
⏱️ 7 min - 2
Stir in the taco seasoning mix and 1/2 cup of water. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 3 minutes, stirring occasionally, until the liquid has mostly absorbed.
⏱️ 3 min - 3
Add the undrained diced tomatoes with green chilies and the frozen corn to the skillet. Stir to combine all ingredients. Continue to cook for 3 to 5 minutes, or until the corn is heated through and the mixture is bubbling.
⏱️ 5 min - 4
Evenly sprinkle the shredded Monterey Jack cheese over the top of the beef and vegetable mixture in the skillet. Cover the skillet with a lid (or foil if no lid is available) and cook for 2 to 3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min - 5
Remove the skillet from the heat. Let stand for 1 minute before serving directly from the skillet or spooning onto plates. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tex-Mex Ground Beef Skillet
Ingredients
Main Ingredients
- 1 pound ground beef, lean
- 1 tablespoon olive oil
- 1 ounce taco seasoning mix, packet
- 1/2 cup water
- 10 ounce diced tomatoes with green chilies, undrained
- 1 1/2 cups frozen corn
- 1 cup shredded Monterey Jack cheese
Instructions
- 1
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the lean ground beef and cook, breaking it up with a spoon, until it is browned and crumbled, about 5 to 7 minutes. Drain any excess fat from the skillet.
⏱️ 7 min - 2
Stir in the taco seasoning mix and 1/2 cup of water. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 3 minutes, stirring occasionally, until the liquid has mostly absorbed.
⏱️ 3 min - 3
Add the undrained diced tomatoes with green chilies and the frozen corn to the skillet. Stir to combine all ingredients. Continue to cook for 3 to 5 minutes, or until the corn is heated through and the mixture is bubbling.
⏱️ 5 min - 4
Evenly sprinkle the shredded Monterey Jack cheese over the top of the beef and vegetable mixture in the skillet. Cover the skillet with a lid (or foil if no lid is available) and cook for 2 to 3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min - 5
Remove the skillet from the heat. Let stand for 1 minute before serving directly from the skillet or spooning onto plates. Serve hot.
⏱️ 1 min