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Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5 to 7 minutes. Drain excess fat and set beef aside.

Reduce heat to medium. Add chopped yellow onion to the skillet and cook until softened, about 3 to 4 minutes.

Stir in minced garlic and jalapeño. Cook for 1 minute until fragrant.

Return the browned ground beef to the skillet. Stir in chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly.

Pour in the BBQ sauce and water. Add the thawed frozen corn. Stir to combine. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 5 to 7 minutes, allowing flavors to meld.

Remove from heat. Stir in the shredded cheddar cheese until melted and well combined.

Garnish with fresh cilantro and sliced green onions before serving.


Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5 to 7 minutes. Drain excess fat and set beef aside.

Reduce heat to medium. Add chopped yellow onion to the skillet and cook until softened, about 3 to 4 minutes.

Stir in minced garlic and jalapeño. Cook for 1 minute until fragrant.

Return the browned ground beef to the skillet. Stir in chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly.

Pour in the BBQ sauce and water. Add the thawed frozen corn. Stir to combine. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 5 to 7 minutes, allowing flavors to meld.

Remove from heat. Stir in the shredded cheddar cheese until melted and well combined.

Garnish with fresh cilantro and sliced green onions before serving.
