Beef and Bean Skillet

Name: Beef and Bean Skillet
Prep time: 15M
Total time: 37M
Yield: 4-6 Servings
Ingredients: 1 tsp. Extra Virgin Olive Oil; 1 lb. Beef and Bean Skilletlean ground beef; ½ cup Beef and Bean Skilletchopped green bell peppers; ½ cup Beef and Bean Skilletchopped red bell peppers; 1 can Dark Kidney Beans; 1 can Pinto Beans; 1 can Tomato Sauce; 1 can Red Enchilada Sauce; 3 tbsp. Chipotle Peppers in Adobo Sauce; 1 tsp. Adobo All-Purpose Seasoning with Pepper; 2 cups Quesadilla Shredded Cheese; 3-4 Jalapeño Peppers; 1 Beef and Bean Skilletradish, thinly sliced; ¼ cup Beef and Bean Skilletfinely chopped red onion, for garnish; 1 Beef and Bean Skilletavocado, halved, peeled, pitted and diced; 1 tbsp. Beef and Bean Skilletfresh cilantro, finely chopped, for garnish; 12 Corn Tortillas; 1 cup Salsa Pico de Gallo – Mild; 2 Beef and Bean Skilletlimes, cut into wedges, for serving

Jump to recipe

Here’s an easy and delicious dish, perfect for dinner time or as a wonderful appetizer for your celebrations: Beef and Bean Skillet. If you’re planning a Big Game party or even an informal gathering, this recipe is for you, and best of all is that it’s ready in just minutes. Start by browning ground beef in a skillet, along with bell pepper and delicious GOYA® <a href="https://www.goya.com/en/products/pinto-beans-can/">Pinto Beans</a>, GOYA® <a href="https://www.goya.com/en/products/dark-kidney-beans/">Dark Kidney Beans</a>, simmered with GOYA® <a href="https://www.goya.com/en/products/chipotle-peppers-in-adobo-sauce/">Chipotle Peppers in Adobo Sauce</a> and GOYA® <a href="https://www.goya.com/en/products/red-enchilada-sauce/">Red Enchilada Sauce</a>. Then top with cheese and broil until the cheese is melted and lightly browned.

Total Time

37m

Prep Time:15m

Yields:4-6 Servings

Save

Ingredients

1 tsp.

GOYA® Extra Virgin Olive Oil

1 lb.

lean ground beef

½ cup

chopped green bell peppers

½ cup

chopped red bell peppers

1 can
(15.5 oz.)

GOYA® Dark Kidney Beans , drained and rinsed

1 can
(15.5 oz.)

GOYA® Pinto Beans , drained and rinsed

1 can
(8 oz.)

GOYA® Tomato Sauce

1 can
(8 oz.)

GOYA® Red Enchilada Sauce

3 tbsp.

GOYA® Chipotle Peppers in Adobo Sauce , minced

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 cups

GOYA® Quesadilla Shredded Cheese

3-4

GOYA® Jalapeño Peppers , drained and sliced into rounds, optional

radish, thinly sliced

¼ cup

finely chopped red onion, for garnish

avocado, halved, peeled, pitted and diced

1 tbsp.

fresh cilantro, finely chopped, for garnish

GOYA® Corn Tortillas , lightly charred (see tip below

1 cup

GOYA® Salsa Pico de Gallo – Mild , or any <a href="/en/product-subcategory/sauces-and-paste/sauces/hot-sauces/" alt="Salsita">GOYA® Salsita</a>, to serve

limes, cut into wedges, for serving

Directions

Kitchen View

Step 1

Preheat oven to broil. Heat oil in large cast-iron skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 3-5 minutes. Add peppers and cook until soft, about 5 minutes. Stir in kidney beans, pinto beans, tomato sauce, enchilada sauce, chipotle peppers in adobo sauce and Adobo and bring to simmer over medium-low heat. Cook, stirring occasionally, until flavors develop, about 8-10 minutes.

Step 2

Sprinkle with cheese; broil until light golden-brown about 1-2 minutes. Garnish with jalapeños, radish, onion, avocado and cilantro. Serve with tortillas, salsa and lime wedges.

You have two options when charring tortillas. Both can be easily done using tongs, which allow you to turn and flip your tortillas quickly and easily without scorching your fingers. Char tortillas in a cast iron skillet, over medium-high heat for about 15 to 30 seconds on each side, until a few char marks appear. You can also char the tortillas on a gas burner over medium-low heat. Simply place the tortillas, one at a time, directly over the flame. The tortillas will char more quickly over the gas burner. As soon as the tortillas start to char, flip them over to repeat the process.

You have two options when charring tortillas. Both can be easily done using tongs, which allow you to turn and flip your tortillas quickly and easily without scorching your fingers. Char tortillas in a cast iron skillet, over medium-high heat for about 15 to 30 seconds on each side, until a few char marks appear. You can also char the tortillas on a gas burner over medium-low heat. Simply place the tortillas, one at a time, directly over the flame. The tortillas will char more quickly over the gas burner. As soon as the tortillas start to char, flip them over to repeat the process.

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Plan Your Weekly Menu Today

Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.

Learn More

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags