Beef and black bean skillet
A beef and black bean skillet is a hearty one-pan dinner with Tex-Mex flavor. Ground beef, peppers and beans simmer with cumin and tomato until thick. Cheddar melts over the top. Warm tortillas turn it into a scoop-and-eat meal in 25 minutes.
- 25 minTotal time
- 3Servings
- 610kcal / serving
- 35 gProtein
The science: why this works
Why the beef is browned and broken up
Spreading the beef in a hot pan lets the surface brown, which builds savory Maillard flavor. Breaking it into small pieces gives more browned surface and cooks it evenly to 160°F (71°C) with no pink. It only happens on a dry, hot surface, so pat the food dry first.
Learn: Maillard vs. caramelization →Why the spices go in with the tomato
Cumin and paprika release flavor when they meet fat and heat. Stirring them in with the beef and juices spreads their taste through the whole dish and mellows any raw edge. Heat also drives off the harsh, dusty edge that raw spice powder can have.
Learn: Bloom spices in hot oil →Why the cheese melts off the heat
Cheddar melts at a fairly low temperature. Sprinkling it on and letting residual heat soften it for 1 minute keeps it smooth. Too much heat can make cheese greasy and tough. Cheese that gets too hot turns oily and stringy, and the proteins squeeze out fat.
Learn: Melt cheese gently →Beef and black bean skillet
25 minutes · 3 servings · Mexican · Main course
Ingredients
Makes 3 servings
- 300 gground beef
- 1onion, diced
- 1bell pepper, diced
- 1 can(400 g) black beans, drained
- 1 can(400 g) chopped tomatoes
- 2 tspcumin
- 1 tsppaprika
- 50 gcheddar, grated
- 3tortillas
- Salt
Method
Tips for the best result
- Let the beef brown before stirring so it picks up color.
- Drain the black beans well so the skillet does not turn watery.
- Grate your own cheddar since it melts more smoothly than pre-shredded.
Swaps
- Swap the ground beef for ground turkey, and cook it to 165°F (74°C).
- Swap the cheddar for Monterey Jack for a milder, stretchier melt.
- Swap the tortillas for rice or crushed tortilla chips to make a bowl.
Storing and reheating
Refrigerate the skillet within 2 hours for up to 3 to 4 days, or freeze for up to 3 months. Reheat until steaming hot, to 165°F (74°C), and warm tortillas fresh.
Beef and black bean skillet: questions
What temperature should ground beef reach?
Ground beef is safe at 160°F (71°C) in the center. If you have no thermometer, cook it until it is browned all the way through with no pink.
Can I use dried black beans?
Yes, but cook them until fully tender first, which takes about an hour or more. Canned beans save time and work well in this quick recipe.
How do I make the skillet less greasy?
Spoon off extra fat after browning the beef, before adding the vegetables. A leaner ground beef also helps.
