Tex-Mex Mince with Black Beans and Corn

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A flavorful and versatile Tex-Mex ground beef mince cooked with black beans, sweet corn, and smoky spices perfect for wraps or rice bowls. This Mexican-inspired beef recipe, ready in about 30 minutes, pairs lean ground beef, canned black beans, frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 380 cal/serving

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Ingredients

1 pound lean ground beef
1 cup, drained and rinsed canned black beans
1 cup frozen corn kernels
1 medium (about 1 cup) diced onion
3 minced garlic cloves
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup water
1/4 cup chopped fresh cilantro

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 cup diced onion and 3 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
Step 2: Add 1 pound lean ground beef to the skillet, breaking it apart with a spatula. Cook for 6-7 minutes until browned and no longer pink.
Step 3: Stir in 2 tablespoons tomato paste, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 2 minutes until spices are fragrant.
Step 4: Add 1 cup canned black beans (drained and rinsed), 1 cup frozen corn kernels, and 1/2 cup water. Stir to combine, cover skillet, and simmer over low heat for 8-10 minutes until liquid reduces and flavors meld.
Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve as a filling for tortillas, over rice, or with tortilla chips.