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
Scale
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 Facts per Serving: Calories: 337 kcal | Total Fat: 17.2 g (Saturated Fat: 6.8 g) | Total Carbs: 19.9 g (Fiber: 6 g, Sugars: 3 g, Net Carbs: 13.9 g) | Protein: 28.8 g | Sodium: 704 mg
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 337