Ground beef nacho skillet cooks seasoned beef with beans and corn in one pan. The beef browns first, then everything simmers together and finishes with melted cheese.
The cheese melts over the top while the beef and vegetables hold the seasoning.
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1. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and let it shimmer.
2. Add 1 lb ground beef, patted dry, in a single layer. Cook without stirring for 3-4 minutes until browned on one side. Stir and cook until no pink remains and internal temperature reaches 160°F. Drain excess fat.
3. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat for 4-5 minutes until onions are translucent.
4. Stir in 1 cup canned black beans drained and rinsed, 1 cup canned corn drained, 1 tsp chili powder, 0.5 tsp cumin, 0.5 tsp salt, and 0.25 tsp black pepper. Cook 3 minutes until heated through.
5. Sprinkle 1.5 cups shredded cheddar cheese evenly over the mixture. Cover skillet with lid and reduce heat to low.
6. Cook 3-4 minutes until cheese melts and sauce coats ingredients.
7. Remove from heat and finish with 2 tbsp chopped fresh cilantro.
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