Beefy Ranchero Skillet with Cheesy Corn Topping – A One-Pan Weeknight Winner

This skillet is what weeknight comfort looks like. It’s loaded with juicy ground beef, peppers, warm spices, and a saucy ranchero-style base. Then it gets crowned with a cheesy corn topping that bakes up golden, melty, and a little crisp around the edges.

Everything happens in one pan, so cleanup is easy and the flavors stay bold. If you’re craving something hearty, cozy, and fast, this one checks all the boxes.

What Makes This Recipe So Good

• One-pan simplicity: You build flavor right in the skillet, then finish it in the oven. Less mess, more taste.
• Big ranchero flavor: Tomatoes, green chiles, onions, and smoky spices create a bold, savory base.
• Cheesy corn topper: Sweet corn, cheddar, and a little sour cream make a creamy, golden crust that’s irresistible.
• Flexible and forgiving: Use what you have—swap proteins, toss in extra veggies, or choose a different cheese.
• Great for families: Mild heat with room to kick it up.

  It’s satisfying without being heavy.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (85–90% lean)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (4-ounce) can diced green chiles (mild or hot)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup beef or chicken broth (or water)
• 1 cup frozen or canned corn kernels (drained if canned)
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/3 cup sour cream (or Greek yogurt)
• 2 tablespoons chopped fresh cilantro (optional)
• Lime wedges, for serving (optional)

How to Make It

1. Preheat the oven: Set your oven to 400°F (200°C). If your skillet isn’t oven-safe, plan to transfer to a baking dish later.
2. Brown the beef: Heat olive oil in a large oven-safe skillet over medium-high. Add the ground beef and cook, breaking it up, until browned with some crispy bits, about 5–6 minutes.

   Spoon off excess fat if needed.

3. Sauté aromatics: Add the onion and bell pepper. Cook until softened and lightly golden, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
4. Build the ranchero base: Stir in the tomato paste and cook 1 minute to caramelize.

   Add diced tomatoes, green chiles, cumin, chili powder, smoked paprika, oregano, salt, pepper, and broth. Stir well.

5. Simmer: Reduce heat to medium and simmer 5–7 minutes. You want a saucy but thick mixture.

   Taste and adjust salt or spice.

6. Make the cheesy corn topping: In a bowl, combine corn, shredded cheese, and sour cream. Mix until evenly coated. Season with a pinch of salt and pepper.

   Fold in cilantro if using.

7. Top the skillet: Spread the cheesy corn mixture over the beef in an even layer. It’s fine if some gaps remain; they help steam escape and promote browning.
8. Bake: Transfer the skillet to the oven and bake 12–15 minutes, until the topping is melted, lightly golden, and bubbling at the edges.
9. Finish and serve: Let it rest 5 minutes. Spoon into bowls and finish with fresh cilantro or a squeeze of lime if you like.

   Serve with warm tortillas, rice, or a simple salad.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm on the stovetop over medium-low until hot, adding a splash of broth if the sauce thickens too much. For crisp edges, reheat in a 350°F oven for 10–12 minutes.

Why This is Good for You

• Balanced macros: You get protein from the beef, fiber from tomatoes and peppers, and satisfying fats from cheese and sour cream.
• Micronutrient boost: Bell peppers and tomatoes bring vitamin C and antioxidants.

  Corn adds B vitamins and fiber.

• Customizable nutrition: Swap part of the beef with black beans or add zucchini and spinach to increase fiber and reduce saturated fat.

Pitfalls to Watch Out For

• Watery sauce: Don’t skip simmering. Reduce the mixture until it’s thick and glossy before adding the topping.
• Greasy skillet: Drain excess fat after browning the beef, especially if using a higher-fat grind.
• Bland flavor: Season at each step. Taste after simmering and adjust salt, spice, or acidity (a squeeze of lime helps).
• Soggy topping: Keep the topping in a relatively thin, even layer so it melts and browns instead of steaming.
• Too much heat: Green chiles vary.

  If you’re heat-sensitive, use mild chiles and skip extra chili powder, then add hot sauce at the table.

Recipe Variations

• Turkey or chicken: Swap ground beef for ground turkey or chicken. Add 1 teaspoon oil when browning if very lean.
• Bean boost: Stir in 1 cup black beans or pinto beans with the tomatoes for extra fiber and plant protein.
• Tex-Mex style: Add 1/2 teaspoon ground coriander and 1/4 teaspoon chipotle powder. Use Pepper Jack cheese for more kick.
• Veggie-loaded: Add diced zucchini or mushrooms with the peppers.

  Stir in a handful of baby spinach at the end of the simmer.

• Cornbread crown: Replace the cheesy corn topping with a quick cornbread batter. Spoon on top and bake until the cornbread is set and golden.
• Dairy-light: Use reduced-fat cheese and Greek yogurt. The result is still creamy and satisfying.
• Low-carb twist: Swap corn for riced cauliflower mixed with a smaller amount of cheese and yogurt.

FAQ

Can I make this ahead?

Yes.

Cook the beef mixture and mix the corn topping up to a day in advance. Store separately, then assemble and bake just before serving.

What if I don’t have an oven-safe skillet?

No problem. Transfer the beef mixture to a greased 9-inch baking dish, spread on the topping, and bake as directed.

How can I make it spicier?

Use hot green chiles, add a diced jalapeño with the onions and peppers, or sprinkle in extra chili powder or cayenne.

A dash of hot sauce at the table works too.

What cheese works best?

Cheddar, Monterey Jack, or a Mexican blend all melt beautifully. Pepper Jack adds heat. Grate your own if you can for the smoothest melt.

Can I add rice or pasta?

Yes.

Stir in 1 to 1 1/2 cups cooked rice or small pasta after the simmer to make it even heartier. You may want to add a splash more broth.

How do I keep leftovers from drying out?

Reheat gently and add a little broth or water to loosen the sauce. Cover while warming to prevent moisture loss.

Is there a way to make it lighter?

Use lean ground turkey, reduce the cheese, and swap sour cream for Greek yogurt.

Load up on extra peppers, zucchini, or spinach to add volume.

In Conclusion

This Beefy Ranchero Skillet with Cheesy Corn Topping brings big flavor without a long prep list. It’s weeknight-friendly, adaptable, and satisfying from the first bite to the last. Keep it mild or turn up the heat, serve it over rice or tuck it into tortillas—either way, it delivers.

Save this one for busy nights when you want comfort, color, and a little bit of crunch on top.