Serves 8
319 cal · 40 min
Tex-Mex Skillet
Recipe GLPR9b1f0664e987b8
A hearty and flavorful Tex-Mex skillet loaded with seasoned ground beef, black beans, and corn, served in warm tortillas with fresh toppings. Ground beef is cooked until browned and combined with vegetables and spices, then simmered until the flavors meld. Each tortilla is filled with the meat mixture and topped with fresh salsa, shredded cheese, and crisp lettuce for a satisfying meal.
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Ingredients
1/2 medium head lettuce
1 medium green bell pepper
1 large tomato
1 small jalapeño pepper
1 medium red onion
2 cloves garlic
2 ounces reduced fat cheddar cheese
1 can (15 ounces) low-sodium black beans, drained and rinsed
1 pound lean ground beef
2 2/3 cups frozen corn
1/2 cup water
3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
8 whole wheat flour tortillas (6 inch)
Ground black pepper to taste
Directions
Rinse the lettuce, green bell pepper, tomato, and jalapeño pepper under cool water; pat dry with paper towels.
Peel and rinse the red onion; peel the garlic cloves.
Chop or shred the lettuce into bite-sized pieces and set aside.
Mince the garlic cloves finely.
Cut the jalapeño and green bell pepper in half lengthwise. Use the tip of a knife to carefully remove and discard the seeds and white membranes. Dice the peppers into small, uniform pieces.
Using the coarse side of a box grater, grate the tomato and red onion into a small bowl, catching all the pulp and juices.
Using the coarse side of the box grater, grate the cheddar cheese; set aside.
Place the black beans in a colander, rinse under cool water, and drain thoroughly.
Heat a large skillet over medium-high heat. Add the ground beef, diced green bell pepper, and minced garlic. Cook, breaking the meat apart with a spoon, for 8 to 10 minutes until the beef is completely browned and no longer pink (internal temperature 160°F). Drain off any excess fat using a slotted spoon.
Stir the frozen corn, drained black beans, water, chili powder, salt, cumin, and ground black pepper into the cooked meat mixture.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the skillet and simmer for 10 minutes, or until most of the liquid has evaporated and the flavors have melded together.
While the meat mixture is simmering, prepare the fresh salsa by adding the minced jalapeño and a pinch of salt to the grated tomato and onion mixture. Stir well and set aside.
Divide the cooked meat mixture evenly among the 8 tortillas, placing it down the center of each tortilla.
Top each tortilla with the grated cheddar cheese, a spoonful of the fresh jalapeño-tomato salsa, and a small handful of the shredded lettuce.
Roll each tortilla tightly around the filling and serve immediately while warm.
