Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling. If you enjoy a bit of spiciness, opt for hot salsa or chipotle salsa for some smoky undertones. Tomatillo salsa works well, too, adding tang and a fresh flavor to this easy skillet dinner.

Ingredient

• 1 tablespoon extra-virgin olive oil

• 2 small green bell peppers, finely chopped

• 1 cup corn, fresh or thawed frozen

• 1 large red onion, finely chopped, divided

• 1 pound lean ground beef

• 1/2 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/2 cup sour cream, divided

• 1/2 cup salsa

• 1 1/2 tablespoons salt-free taco seasoning mix 

• 1 (15-ounce) can no-salt-added black beans, rinsed

• 3 tablespoons lime juice, divided

• 1/2 teaspoon salt

• 1/4 teaspoon ground pepper

• 1/2 cup reduced-fat cream cheese

• 1 cup shredded sharp Cheddar cheese, divided

• 2 (6-inch) corn tortillas, cut into 1/2-inch pieces

• 3 tablespoons finely chopped fresh cilantro

• 2 tablespoons seeded and finely chopped jalapeño pepper

Direction

1. Position rack 6 inches from heat source; preheat broiler. Heat oil in a large cast-iron skillet over medium-high heat. Add bell peppers, corn and 1 cup onion; cook, stirring occasionally, until the onion is softened and the corn is browned in spots, 6 to 8 minutes. Transfer to a medium bowl. (Do not wipe the pan clean.)

2. Add ground beef, cumin and garlic powder to the pan; cook over medium-high heat, stirring and breaking up the beef into small pieces with a wooden spoon, about 1 minute. Add 2 tablespoons sour cream; cook, stirring to mix thoroughly, about 1 minute. Cook, stirring often, until the beef is browned, 5 to 7 minutes. Stir in salsa and taco seasoning until combined.

3. Stir in the reserved bell pepper mixture, black beans, 2 tablespoons lime juice, salt and pepper. Remove from heat; stir in cream cheese, 1/2 cup Cheddar and the remaining 6 tablespoons sour cream. Top evenly with the remaining 1/2 cup Cheddar and tortilla pieces.

4. Broil until the cheese is melted and the tortilla pieces are slightly crispy, about 4 minutes.

5. Meanwhile, combine cilantro, jalapeño and the remaining 1/3 cup onion, and 1 tablespoon lime juice in a small bowl. Spoon the cilantro mixture over the casserole before serving.