Ingredients
Equipment
Method
Brown the beef
- Heat a large cast iron skillet over medium-high heat. Add the ground beef and cook until browned, then drain excess fat.
- Reduce the heat to medium. Stir in the taco seasoning until the beef is evenly coated.
Simmer the taco filling
- Add the drained black beans, corn kernels, and water to the skillet. Stir to combine so everything is moistened and evenly distributed.
- Simmer for 8–10 minutes, stirring occasionally, until slightly thickened. Keep the mixture at a gentle simmer so it reduces without drying out.
Melt and serve
- Sprinkle the shredded cheddar cheese over the top in an even layer. Cover the skillet until the cheese is melted, about 1–2 minutes, then remove from heat.
- Spoon into bowls and garnish with chopped cilantro before serving. Serve hot while the cheddar is still gooey.
Notes
For the best texture, simmer just until slightly thickened—if it gets too tight, stir in a splash of water. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium until hot. Freezing isn’t recommended for this exact dish because cheddar can change texture, but you can freeze the beef-bean mixture before adding cheese. Dairy-free swap: use a dairy-free shredded cheese and melt per package directions.