Tex-Mex Fiesta Skillet: A Sizzling, Smoky Adventure

Allergens

Soy (from black beans, if pre-seasoned); Wheat (from seasoning mix, if using)

Ingredients

• 1 ½ pounds beef skirt steak, thinly sliced
• 1 medium onion, diced
• 2 bell peppers, chopped
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes
• 1 cup corn kernels
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add sliced beef and cook until browned, stirring occasionally. Remove from skillet and set aside.
2. In the same skillet, add remaining 1 tablespoon of olive oil. Sauté onion and bell peppers until softened, about 5 minutes.
3. Add garlic, chili powder, smoked paprika, cumin, salt, and black pepper. Stir well and cook for 1 minute.
4. Return cooked beef to skillet and stir to combine with the vegetables.
5. Add black beans, diced tomatoes, and corn kernels. Stir well and let it simmer for 8 10 minutes, or until flavors meld together.
6. Serve immediately, garnished with fresh cilantro and lime wedges.

Chef’s Insight

Customize this dish with your favorite Tex-Mex toppings like cheese, sour cream, or jalapeños.

Notes

Adjust the heat level according to your preference by adding more or less chili powder and smoked paprika.