Taco Salad Skillet

Ingredients

• 1 Tbsp vegetable oil
• 1/2 lb. ground beef $
• 1/2 Tbsp chili powder blend
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper
• 1/8 tsp salt
• 15 oz. can black beans, drained
• 1 cup frozen corn kernels, thawed
• 1 cup shredded cheddar cheese
• 2 cups broken tortilla chips
• 1/2 head iceberg lettuce
• 1 large tomato
• 3 green onions
• 8 oz. tub sour cream

Directions

1. Set a deep skillet over medium heat. Pour in the vegetable oil, add the ground beef, and sauté it, nudging it into small crumbles as it cooks, until the beef is browned all the way through. If there’s extra fat in the pan, drain it off.
2. Sprinkle the chili powder, cumin, oregano, garlic powder, cayenne pepper, and salt into the skillet. Drain the black beans, leaving them unrinsed, and add them to the pan. Stir until the spices cling to the beef and beans, then keep sautéing until everything is hot, 3-5 minutes.
3. Scatter the corn kernels and shredded cheese across the beef and bean mixture. Cover the skillet and let it warm until the cheese has melted, about 5 minutes.
4. While that’s happening, dice the tomato, slice the green onions, and shred the lettuce.
5. When the cheese is melted, take the skillet off the heat. Add the broken tortilla chips, lettuce, tomato, and green onion on top. Spoon the layered salad into 4 bowls, then finish each serving with a dollop of sour cream.