Tex-mex Recipe

Prep

Dice the onion and bell pepper, mince the garlic, rinse and drain both cans of beans, and measure out the spices and other ingredients so everything is ready to go.

Sauté aromatics

Heat a large 12-inch skillet over medium-high heat. Add 2 tbs olive oil. When shimmering, add the diced onion and bell pepper and sauté 4–5 minutes until softened and starting to brown. Add the minced garlic and cook 30 seconds more until fragrant.

Brown the beef

Push the vegetables to the side, add the ground beef to the skillet and break it up with a spatula. Cook 5–7 minutes until no longer pink and beginning to brown. Drain excess fat if there is more than 1 tbs; leave a little for flavor.

Season the meat

Stir in chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Cook 1 minute to bloom the spices. Add the tomato paste and stir well to coat the meat and vegetables; cook another 1–2 minutes to deepen the flavor.

Build the sauce

Pour in the fire-roasted diced tomatoes (with juices) and 1/2 cup broth. Scrape any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

Add beans and corn

Stir in the rinsed kidney beans, black beans, and corn. Reduce heat to medium-low and simmer uncovered 8–10 minutes until the mixture thickens slightly and flavors meld. Taste and adjust seasoning with more salt or chili powder if desired.

Finish and serve

Sprinkle the shredded cheddar evenly over the skillet, cover for 2 minutes off the heat (or briefly place under a broiler for 1–2 minutes) until cheese melts. Remove cover, garnish with chopped cilantro and sliced green onions. Serve with lime wedges, a dollop of sour cream or Greek yogurt, and tortilla chips or warm tortillas for scooping.

Make ahead: The skillet keeps well refrigerated up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if it seems dry. Freeze: cool completely and freeze in an airtight container up to 3 months. Thaw overnight in fridge before reheating.

Variations: Substitute ground turkey or plant-based crumbles for beef. Add diced jalapeño with the onions for more heat. Serve over rice, in baked potatoes, or as filling for tacos and burritos.