Cheesy Beef & Black Bean Skillet Casserole

A hearty one-pan Tex-Mex casserole loaded with seasoned ground beef, black beans, corn, peppers, and melted cheddar cheese, topped with crispy tortilla pieces and fresh cilantro-jalapeño salsa.

american

mexican

tex-mex

Nutrition

Provides substantial protein from beef and beans with moderate amounts of healthy fats from cheese and olive oil, balanced by fiber-rich vegetables and legumes, though relatively high in saturated fat and sodium.

Calories	330 kcal
Energy	1381 kJ
Protein	18 g
Total Fat	18 g
Saturated Fat	9 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	6 g
Cholesterol	53 mg
Carbohydrate	19 g
Sugars	4 g
Dietary Fibre	4 g
Sodium	300 mg

*per serving

Peanut FreeSesame FreeShellfish FreeSoy FreeNut Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermain courseone potcasserolefamily friendlystovetop

Cheesy Beef & Black Bean Skillet Casserole

Name: Cheesy Beef & Black Bean Skillet Casserole — Tasty Bites
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 tablespoon Extra-virgin Olive Oil; 2 small Green Bell Peppers (finely chopped); 1 cup Corn (fresh or thawed frozen); 1 large Red Onion (finely chopped, divided); 1 pound Lean Ground Beef; 0.5 teaspoon Ground Cumin; 0.5 teaspoon Garlic Powder; 0.5 cup Sour Cream (divided); 0.5 cup Salsa; 1.5 tablespoon Salt-free Taco Seasoning Mix; 15 ounce can Black Beans (no-salt-added, rinsed); 3 tablespoon Lime Juice (divided); 0.5 teaspoon Salt; 0.25 teaspoon Ground Pepper; 0.5 cup Reduced-fat Cream Cheese; 1 cup Shredded Sharp Cheddar Cheese (divided); 2 Corn Tortillas (6-inch, cut into 1/2-inch pieces); 3 tablespoon Fresh Cilantro (finely chopped); 2 tablespoon Jalapeño Pepper (seeded and finely chopped)

EatingWell (Amanda Stanfield)

8

servings

0

per serve

0

minutes

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Ingredients

1 tablespoon Extra-virgin Olive Oil

2 small Green Bell Peppers finely chopped

1 cup Corn fresh or thawed frozen

1 large Red Onion finely chopped, divided

1 pound Lean Ground Beef

0.5 teaspoon Ground Cumin

0.5 teaspoon Garlic Powder

0.5 cup Sour Cream divided

0.5 cup Salsa

1.5 tablespoon Salt-free Taco Seasoning Mix

15 ounce can Black Beans no-salt-added, rinsed

3 tablespoon Lime Juice divided

0.5 teaspoon Salt

0.25 teaspoon Ground Pepper

0.5 cup Reduced-fat Cream Cheese

1 cup Shredded Sharp Cheddar Cheese divided

2 Corn Tortillas 6-inch, cut into 1/2-inch pieces

3 tablespoon Fresh Cilantro finely chopped

2 tablespoon Jalapeño Pepper seeded and finely chopped

Equipment

Broiler

Small bowl

Medium bowl

Cast-iron skillet

Knife

Cutting board

Wooden spoon

Instructions

Position rack 6 inches from heat source; preheat broiler. Heat oil in a large cast-iron skillet over medium-high heat. Add bell peppers, corn and 1 cup onion; cook, stirring occasionally, until the onion is softened and the corn is browned in spots, 6 to 8 minutes. Transfer to a medium bowl. (Do not wipe the pan clean.)

Add ground beef, cumin and garlic powder to the pan; cook over medium-high heat, stirring and breaking up the beef into small pieces with a wooden spoon, about 1 minute. Add 2 tablespoons sour cream; cook, stirring to mix thoroughly, about 1 minute. Cook, stirring often, until the beef is browned, 5 to 7 minutes. Stir in salsa and taco seasoning until combined.

Stir in the reserved bell pepper mixture, black beans, 2 tablespoons lime juice, salt and pepper. Remove from heat; stir in cream cheese, 1/2 cup Cheddar and the remaining 6 tablespoons sour cream. Top evenly with the remaining 1/2 cup Cheddar and tortilla pieces.

Broil until the cheese is melted and the tortilla pieces are slightly crispy, about 4 minutes.

Meanwhile, combine cilantro, jalapeño and the remaining 1/3 cup onion, and 1 tablespoon lime juice in a small bowl. Spoon the cilantro mixture over the casserole before serving.