Spicy Corn and Beef Skillet
Spicy Corn and Beef Skillet
Ingredients
For the Skillet
- 1 pound ground beef, lean
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon all-purpose flour
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 can green chiles, 4 ounces, diced, undrained
- 1 can whole kernel corn, 15 ounces, drained
- 1 can cream of corn, 14.75 ounces
- 4 ounces cream cheese, softened, cut into cubes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 1/2 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5 to 7 minutes. Drain any excess fat from the skillet.
⏱️ 7 min
- 2
Add the chopped yellow onion to the skillet with the beef and cook until softened, about 3 to 4 minutes. Stir in the minced garlic, chili powder, and ground cumin, cooking for 1 minute more until fragrant.
⏱️ 5 min
- 3
Sprinkle the all-purpose flour over the beef and onion mixture, stirring constantly for 1 minute to cook out the raw flour taste.
⏱️ 1 min
- 4
Stir in the undrained diced tomatoes, undrained green chiles, drained whole kernel corn, and cream of corn. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
⏱️ 3 min
- 5
Add the cubed cream cheese to the skillet. Stir continuously until the cream cheese is fully melted and incorporated, creating a creamy sauce. Season with kosher salt and black pepper.
⏱️ 4 min
- 6
Continue to simmer for 5 to 7 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasonings as needed.
⏱️ 7 min
- 7
Serve the spicy corn and beef skillet hot. Optionally, garnish with shredded cheddar cheese and fresh chopped cilantro.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Corn and Beef Skillet
Ingredients
For the Skillet
- 1 pound ground beef, lean
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon all-purpose flour
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 can green chiles, 4 ounces, diced, undrained
- 1 can whole kernel corn, 15 ounces, drained
- 1 can cream of corn, 14.75 ounces
- 4 ounces cream cheese, softened, cut into cubes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 1/2 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5 to 7 minutes. Drain any excess fat from the skillet.
⏱️ 7 min - 2
Add the chopped yellow onion to the skillet with the beef and cook until softened, about 3 to 4 minutes. Stir in the minced garlic, chili powder, and ground cumin, cooking for 1 minute more until fragrant.
⏱️ 5 min - 3
Sprinkle the all-purpose flour over the beef and onion mixture, stirring constantly for 1 minute to cook out the raw flour taste.
⏱️ 1 min - 4
Stir in the undrained diced tomatoes, undrained green chiles, drained whole kernel corn, and cream of corn. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
⏱️ 3 min - 5
Add the cubed cream cheese to the skillet. Stir continuously until the cream cheese is fully melted and incorporated, creating a creamy sauce. Season with kosher salt and black pepper.
⏱️ 4 min - 6
Continue to simmer for 5 to 7 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasonings as needed.
⏱️ 7 min - 7
Serve the spicy corn and beef skillet hot. Optionally, garnish with shredded cheddar cheese and fresh chopped cilantro.
⏱️ 1 min