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

  1. 01
    Heat olive oil in a large skillet over medium-high heat.
  2. 02
    Add ground beef and cook, breaking up with a spatula, until well-browned and no longer pink, about 5 minutes. Drain excess fat if needed.
  3. 03
    Add diced onion and cook, stirring frequently, until softened, about 3 minutes.
  4. 04
    Stir in minced garlic, smoked paprika, ground cumin, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
  5. 05
    Add chopped roasted red peppers and cook 2 minutes, stirring occasionally.
  6. 06
    Pour in diced tomatoes and chicken broth, stirring well to combine.
  7. 07
    Add frozen corn, lima beans, and edamame. Bring to a simmer.
  8. 08
    Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring once or twice, until the sauce thickens and the vegetables are heated through.
  9. 09
    Stir in fresh lime juice.
  10. 10
    Taste and adjust seasoning with more salt or pepper if needed.
  11. 11
    Divide among plates and garnish each serving with chopped cilantro.
  12. 12
    Serve piping hot, maybe with warm tortillas or over rice if you like.

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Bean There, Done That Skillet | Cook with Herb