One-Skillet Cheesy Beef and Bell Pepper Skillet

Prep the raw ingredients first: Wash and slice 2 medium bell peppers into thin strips. Peel and slice 1 medium yellow onion into thin wedges. Peel and mince 2 cloves of garlic. Grate 6 oz of cheddar cheese from the block. Finely chop 1/4 cup of fresh cilantro.

Heat 1 tbsp of olive oil in a 12-inch cast-iron skillet over medium-high heat. Add 1.5 lbs of raw ground beef, seasoning it with 1/2 tsp of salt and 1/4 tsp of black pepper. Cook, breaking it up with a wooden spoon, for 7 minutes until browned and fully cooked.

Use a slotted spoon to transfer the cooked beef to a plate, leaving about 1 to 2 tbsp of the rendered beef fat and browned bits (fond) in the skillet.

Immediately toss the sliced bell peppers and yellow onions into the unwashed hot skillet with the beef fat. Cook undisturbed for 3 minutes to get a nice char, then stir and cook for another 3 minutes, using the moisture from the vegetables to scrape up the caramelized beef fond from the bottom of the pan.

Reduce the heat to medium. Add the minced garlic, 1 cup of frozen sweet corn kernels, and 2 tbsp of mild taco seasoning. Stir constantly for 1 minute until fragrant.

Return the cooked beef and any accumulated juices to the skillet. Pour in 1/3 cup of water. Stir well to combine and simmer for 3 to 4 minutes until the liquid has mostly evaporated and the mixture is saucy.

Turn off the heat. Sprinkle the 6 oz of grated cheddar cheese evenly over the top. Cover the skillet with a lid or aluminum foil for 2 minutes until the cheese is completely melted and bubbly.

While the cheese melts, wrap 8 flour tortillas in a damp paper towel and microwave for 30 seconds until warm.

Garnish the skillet with 1/4 cup of chopped fresh cilantro. Serve immediately straight from the skillet with the warm tortillas on the side.