Ingredients:

  • 1 pound (450g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 1 bell pepper (any color), chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons/10g)
  • 1 tablespoon (15ml) olive oil
  • 1 packet (approx. 1 ounce/28g) taco seasoning (store-bought or homemade)
  • 1 teaspoon (5ml) chili powder
  • ½ teaspoon (2.5ml) cumin
  • ¼ teaspoon (1.25ml) smoked paprika
  • Salt and black pepper to taste
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 (15-ounce/425g) can corn, drained (or equivalent frozen corn)
  • 1 (10-ounce/283g) can diced tomatoes and green chilies (like Rotel), undrained
  • ½ cup (120ml) chicken broth (or beef broth)
  • ½ cup (50g) shredded cheddar cheese (or Monterey Jack)

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Stir in taco seasoning, chili powder, cumin, and smoked paprika. Season with salt and pepper to taste. Cook for 1 minute to bloom the spices.
  4. Stir in black beans, corn, diced tomatoes and green chilies, and chicken broth. Bring to a simmer.
  5. Reduce heat to medium-low, cover, and simmer for 10-15 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened slightly.
  6. Remove from heat and sprinkle with shredded cheese. Cover the skillet and let it sit for a minute or two until the cheese is melted.
  7. Garnish with chopped cilantro, sour cream, avocado slices, and lime wedges (if desired). Serve hot.