Southwest Beef & Corn Skillet

1.Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.

2.Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.

3.Add the ground beef to the skillet. Break it up with a wooden spoon and cook until fully browned, about 6-8 minutes. Drain off any excess grease.

4.Stir in the taco seasoning mix and cook for 1 minute until fragrant.

5.Pour in the water, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.

6.Stir in the drained black beans, drained corn, and the can of fire-roasted diced tomatoes (including their liquid).

7.Reduce the heat to medium-low, cover the skillet, and let it simmer gently for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

8.Taste the mixture and adjust seasoning with salt and pepper as needed.

9.Serve hot directly from the skillet, garnished generously with shredded cheese, fresh cilantro, and a dollop of sour cream, if desired.