Name: Mexican Beef and Black Bean Skillet with Avocado Crema
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb ground beef (80/20 for richness); 1 tbsp olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 cup canned black beans, drained and rinsed; 1 cup corn kernels (fresh or frozen); 1 can (14.5 oz) diced tomatoes, drained; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 3/4 tsp kosher salt; 1/2 tsp black pepper; 1/2 cup shredded Monterey Jack cheese; 1 large ripe avocado; 1/3 cup sour cream; Juice of 1 lime; 2 tbsp fresh cilantro, chopped (plus more for garnish)

Mexican Beef and Black Bean Skillet with Avocado Crema

SilkyKiwi7263

This Mexican Beef and Black Bean Skillet is a quick, high-calorie dinner designed for flavor and satisfaction—perfect for anyone aiming to gain weight deliciously. The combination of juicy ground beef, sweet corn, and hearty black beans delivers both protein and energy, while a layer of melty cheese adds rich comfort. A zesty avocado crema on top brings freshness and healthy fats, balancing the bold spices and smoky flavors. Ready in under 40 minutes, this one-pan dish means less cleanup and more time to enjoy a vibrant, filling Mexican-inspired meal. Ideal for busy weeknights or sharing with friends!

Ingredients

Instructions

Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until softened.
Add garlic and bell pepper; sauté for another 2 minutes until fragrant.
Add ground beef, breaking it up with a spatula. Cook until browned, about 6 minutes. Drain excess fat if needed.
Stir in black beans, corn, drained diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 7-8 minutes, stirring occasionally, until thickened and flavors meld.
Sprinkle Monterey Jack cheese evenly over the skillet. Cover and let melt for 2 minutes, then remove from heat.
While the skillet simmers, mash avocado in a bowl. Mix with sour cream, lime juice, and cilantro to form a creamy topping.
Serve skillet hot, topped with a generous dollop of avocado crema and extra cilantro.