Southwestern Beef Skillet with Corn Salsa and Homemade Tortilla Chips
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Ingredients & Equipment
What we send
- 1 canblack beans
- 1/2 pintgrape tomatoes
- 2ears corns
- 1 clovegarlic
- 12 ouncesground beef
- 2 teaspoonsMexican spice mix
- 6corn tortillas
- 2 tablespoonstomato paste
- 2 ouncesshredded Monterey Jack cheese
- 3 ouncessour cream
- 2 packetsCholula hot sauce
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 10" medium high-sided pan
- baking sheet
Preheat oven to 450°F. Rinse all produce. Drain and rinse black beans. If you have a zester and want to add even more flavor to the crema, zest up to ½ lime, then halve. Halve grape tomatoes. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs. Trim and discard scallion root and mince, keeping whites and light greens separate from dark greens. Mince garlic.
Pat beef dry with paper towel. Heat ½ tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add Mexican spice mix, scallion whites and light greens, garlic, beef, ½ teaspoon salt, and pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Using a slotted spoon to leave excess moisture behind in pan, transfer beef to a bowl; set aside. Reserve pan for Step 4.
Arrange tortillas in a single layer on a baking sheet, then brush each tortilla with ¼ teaspoon olive oil. Season with ¼ teaspoon salt total. Bake until tortillas are golden, 6-8 minutes.
While tortillas bake, return pan from beef to medium-high heat. Add tomato paste and black beans and cook, stirring, until combined, 1-2 minutes. Return beef to pan and cook, stirring, until warmed through, about 2 minutes more. Remove pan from heat and stir in Monterey Jack until melted. Season with ¼ teaspoon salt.
Make corn salsa and crema
In a medium bowl, stir together grape tomatoes, corn, scallion dark greens, juice of ½ lime, and ¼ teaspoon salt to combine. In a small bowl, whisk together sour cream, lime zest (if using), juice of remaining lime, ⅛ teaspoon salt, and pepper as desired.
Plate Southwestern beef skillet
Break baked tortillas into chips. Divide Southwestern beef between serving bowls or take straight to the table and top with corn salsa. Dollop over lime crema and drizzle with Cholula (for those that want some heat). Serve with homemade tortilla chips for scooping and dig in!