Imagine a Baked Tex-Mex beef and bean skillet that brings the restaurant experience home in under 45 minutes. This bubbling, smoky masterpiece combines tender beef, creamy beans, and a golden cheese crust for a dinner that feels indulgent but keeps you totally on track.
Why This One-Pan Wonder Works
- Layered Flavor Depth: We don't just dump ingredients; we build a foundation. Browning the beef with onions and peppers before blooming the spices ensures every bite is infused with a rich, smoky complexity that tastes like it simmered all day.
- Texture Heaven: The contrast here is addictive. You get the meaty chew of the beef and the soft, creamy bite of black beans, all blanketed under a layer of gooey, melted cheese that gets slightly crisp at the edges.
- Weeknight Efficiency: As a busy mom, I need recipes that respect my time. This dish goes from stovetop to oven in the same pan, meaning fewer dishes to scrub and more time to actually enjoy your evening.
Smart Nutrition for Real Life
I love this recipe because it sits at the perfect intersection of comfort and strategy. It’s high in protein from the lean beef and packed with fiber from the black beans and veggies, which makes it incredibly satisfying. Many readers find that this combination keeps them full for hours without the heaviness of pasta-based casseroles.
If you are looking to round out the meal, I often pair this with a crisp, fresh side. A cool, crunchy salad is the perfect counterpoint to the hot, cheesy skillet. Check out these 15 low-carb salads for inspiration. For those who want to add even more volume, learning about low-carb vegetables can help you bulk up the skillet with extra peppers or zucchini without losing flavor.
How to Make It
Start by searing your aromatics—red onion and green bell pepper—in avocado oil until they soften. Add the lean ground beef, breaking it apart until it's beautifully browned. This is where the magic starts: stir in your spices (chili powder, cumin, and oregano) and garlic, cooking just until fragrant to wake up those oils.
Next, stir in the black beans, tomato sauce, corn, and flaxseed. Let it simmer briefly to meld the flavors. Finally, the best part: top it with a generous layer of Mexican cheese blend and jalapeños. Bake until bubbly and golden. It’s that simple.
Expert Tips for the Perfect Skillet
- Shred Your Own Cheese: Pre-shredded cheese often has anti-caking agents that prevent a smooth melt. For that photo-worthy cheese pull, buy a block of cheddar or Monterey Jack and grate it yourself.
- Control the Heat: The jalapeños add a nice kick, but if you're feeding sensitive palates or kids, you can serve them on the side or swap them for mild green chiles. Conversely, if you love spice, drizzle your portion with one of these flavorful sauces to ramp up the intensity.
- Storage Savvy: This Tex-Mex ground beef skillet recipe reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. I find the flavors actually get better the next day!
Common Questions
Can I freeze this cheesy beef and black bean skillet?
Yes! It freezes well for up to 3 months. Bake it fully, let it cool completely, and store it in a freezer-safe container. Thaw in the fridge overnight before reheating.
What should I serve with this?
It’s a meal on its own, but it’s great with a side of cauliflower rice or a low-carb tortilla. For a special weekend treat, I sometimes whip up a fun drink to go with it—try one of these refreshing mocktails for a festive touch.
Can I swap the protein?
Absolutely. Ground turkey or chicken works well if you want a lighter option. Just make sure to season generously, as poultry needs a bit more help than beef to match the bold Tex-Mex flavors.
Baked Tex-Mex Beef and Bean Skillet
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6
- Category: Main Course
- Cuisine: American
Description
A rich and savory skillet of lean ground beef and black beans, bubbling in a seasoned tomato sauce under a golden, cheesy crust.
Ingredients
Skillet Base
- 1 lb 450g lean ground beef (93/7)
- 30 mL 2 tbsp avocado oil
- 1 medium red onion (chopped)
- 1 green bell pepper (chopped)
- 2 cloves garlic (minced)
- 1 15 oz can black beans, rinsed and drained
- 1 8 oz can tomato sauce (US-style, plain)
- 1/2 cup canned corn (drained)
- 1 tbsp ground flaxseed
Seasoning & Topping
- 1 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp ground coriander
- 1/2 tsp kosher salt
- 1/4 cup pickled sliced jalapeños
- 5 oz approx 1.25 cups shredded Mexican cheese blend
Instructions
- Preheat your oven to 400°F (200°C).
- In a large, 10-inch oven-safe skillet, heat the avocado oil over medium-high heat. Add the chopped red onion and green bell pepper. Sauté for 3-4 minutes until they begin to soften.
- Add the lean ground beef to the skillet. Cook, crumbling the meat with a spoon, until it is browned throughout. Carefully drain any and all excess fat from the pan.
- Stir in the minced garlic and all the seasonings: chili powder, cumin, onion powder, oregano, ground coriander, and kosher salt. Cook for 1 minute more until fragrant.
- Reduce the heat to medium. Add the drained black beans, tomato sauce, corn, and ground flaxseed. Stir well to combine and bring the mixture to a gentle simmer.
- Scatter the pickled jalapeños evenly over the surface, followed by an even layer of the shredded Mexican cheese blend. Transfer the skillet to the preheated oven and bake, uncovered, for 15 minutes, or until the cheese is melted, bubbly, and golden brown at the edges. Serve hot.
Notes
Nutrition Information (Per Serving)
Calories: 337 kcal Total Fat: 17.2 g Saturated Fat: 6.8 g Sodium: 704 mg Total Carbohydrates: 19.9 g Dietary Fiber: 6 g Net Carbohydrates: 13.9 g Total Sugars: 3 g Protein: 28.8 g
Disclaimer: Values are estimates based on standard USDA data; actuals vary by brands and methods. Net Carbs = Total Carbs – Fiber.
Nutrition
- Calories: 337
I hope this one pan Tex-Mex beef and beans casserole becomes a regular in your rotation like it is in mine. It's proof that you don't need complicated ingredients to make a meal that feels special.
Disclaimer: I’m just a mom sharing what works for my active family, not a nutritionist. Always listen to your own body (and your doctor) when trying new dietary changes!
