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Southwestern Beef Skillet

Southwestern Beef Skillet with Corn Salsa and Homemade Tortilla Chips

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Recipe Details


This quick and easy dinner turns the best parts of a burrito—saucy beef and black beans, salsa, and sour cream—into a one-dish dinner. Beef browns in the pan with our smoky, savory Mexican spice blend. We then stir in the beans and plenty of Monterey Jack cheese. A fresh corn and tomato salsa and lime-spiked crema complete the Southwestern theme. Bring the pan straight to the table and serve with homemade tortilla chips for scooping—eating right out of the pan is not only acceptable, but highly encouraged.


  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 1070
  • Protein 60g
  • Total Carb 99g
  • Total Fat 50g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • black beans
    1 can
    black beans
  • lime
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • ears corns
    ears corns
  • scallion
  • garlic
    1 clove
  • ground beef
    12 ounces
    ground beef
  • Mexican spice mix
    2 teaspoons
    Mexican spice mix
  • corn tortillas
    corn tortillas
  • tomato paste
    2 tablespoons
    tomato paste
  • shredded Monterey Jack cheese
    2 ounces
    shredded Monterey Jack cheese
  • sour cream
    3 ounces
    sour cream
  • Cholula hot sauce
    2 packets
    Cholula hot sauce

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 10" medium high-sided pan
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Cook beef

    Cook beef

    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.

  3. Bake tortillas

    Bake tortillas

    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.

  4. Finish beef

    Finish beef

    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.

  5. Make corn salsa and crema

    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.

  6. Plate Southwestern beef skillet

    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!

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