Go Back

Healthy Mexican Ground Beef Skillet - Flavorful, Fast, and Balanced

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound lean ground beef (90% or leaner)
  • 1 tablespoon olive oil (optional, if your beef is very lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup frozen corn (or canned, drained)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes (undrained)
  • 2 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/8–1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • 1/2 cup low-sodium beef or chicken broth (or water)
  • 1 lime (zest and juice)
  • Fresh cilantro, chopped
  • Optional toppings: diced avocado, shredded cheese, Greek yogurt or sour cream, sliced jalapeños
  • Serving ideas: brown rice, cauliflower rice, or warm corn tortillas

Method
 

  1. Preheat the pan: Set a large skillet over medium heat. If your beef is very lean, add the olive oil to prevent sticking.
  2. Brown the beef: Add the ground beef and break it up with a spatula. Cook until no pink remains, about 5–7 minutes. Drain excess fat if needed.
  3. Build the base: Add the onion and bell pepper. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  4. Season well: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes if using. Toast the spices for 30–60 seconds, stirring often.
  5. Add veggies and sauce: Stir in the zucchini, corn, black beans, diced tomatoes (with juices), tomato paste, and broth. Mix until the tomato paste dissolves.
  6. Simmer: Bring to a gentle simmer. Reduce heat to medium-low and cook 8–10 minutes, stirring occasionally, until the zucchini is tender and the sauce thickens.
  7. Brighten it up: Turn off the heat. Add lime zest and juice. Taste and adjust salt, pepper, or chili powder as needed.
  8. Finish and serve: Sprinkle with chopped cilantro. Serve over rice or cauliflower rice, tuck into tortillas, or spoon over a salad. Add toppings you love.