Bean There, Done That Skillet
Sautéed Ground Beef with Roasted Red Peppers, Corn, Lima Beans, and Edamame in a Smoky Tomato Sauce
35 minutes
Serves 4
DinnerMexican
Herb's take
Inspired by the vibrant flavors of the American Southwest, this skillet dinner is a one-pan masterclass in balancing sweet corn, hearty beans, and savory beef. If you’ve never let roasted red peppers become the backbone of a pan sauce, tonight you’ll see why they’re worth keeping on hand.
Ingredients
Yield
4
Instructions
- 01Heat olive oil in a large skillet over medium-high heat.
- 02Add ground beef and cook, breaking up with a spatula, until well-browned and no longer pink, about 5 minutes. Drain excess fat if needed.
- 03Add diced onion and cook, stirring frequently, until softened, about 3 minutes.
- 04Stir in minced garlic, smoked paprika, ground cumin, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
- 05Add chopped roasted red peppers and cook 2 minutes, stirring occasionally.
- 06Pour in diced tomatoes and chicken broth, stirring well to combine.
- 07Add frozen corn, lima beans, and edamame. Bring to a simmer.
- 08Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring once or twice, until the sauce thickens and the vegetables are heated through.
- 09Stir in fresh lime juice.
- 10Taste and adjust seasoning with more salt or pepper if needed.
- 11Divide among plates and garnish each serving with chopped cilantro.
- 12Serve piping hot, maybe with warm tortillas or over rice if you like.
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