Tex-Mex Ground Beef Skillet
This one-pan Tex-Mex ground beef skillet is ready in 30 minutes and is full of protein and fiber. Serve it as is or with a side of tortilla chips, avocado, salsa, and sour cream for an extra tasty feast.
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Prep Time: 10 minutes -
Cook Time: 35 minutes
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Total Time: 45 minutes
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Yield: 4 servings 1x -
Category: Dinner -
Method: Stovetop
Category:
Method:Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1 1/2 cups beef broth
- 1/2 cup white rice
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can black beans, strained and rinsed
- 1 cup frozen corn
- 1 cup shredded cheese, such as Havarti or Monterey Jack cheese
To Serve (optional):
- Fresh cilantro, roughly chopped
- Tortilla chips
- Lime, cut into wedges
Instructions
- Preheat the oven to 400°F.
- In a large skillet or cast-iron pan on medium-high heat, warm the olive oil, then add the ground beef and cook, breaking up with a wooden spoon or spatula, and cook for 4-5 minutes until no longer pink and partially cooked.
- Add the diced onion and bell peppers, stir to combine with the beef mixture, and cook for another 2-3 minutes until vegetables are tender.
- Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, and salt, stir to combine with the ground meat mixture, and cook for an additional minute until fragrant.
- Add the beef broth to the pan, using a wooden spoon or spatula to scrape up any tasty bits from the bottom of the pan, then add the rice, diced tomatoes, black beans, and frozen corn, and stir to combine.
- Bring the mixture to a boil, then reduce the temperature to medium heat, and cook for 15-20 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is tender. Taste and adjust seasoning with additional salt and pepper as needed.
- Remove the pan from the heat, top the ground beef mixture with shredded cheese, and transfer the oven to bake for 5 minutes or until the cheese is melted.
- Once cooked, remove the pan from the oven and top with chopped fresh cilantro and serve immediately with tortilla chips and lime wedges on the side. Any leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder in step #4.
To Use Taco Seasoning: Omit the chili powder, paprika, cumin, garlic powder, red pepper flakes, and salt, and use 2 tablespoons of taco seasoning in step #4 instead.
To Use Water: Swap the beef broth for 1 1/2 cups of water in step #5.
To Use Cooked Rice: Omit the beef broth and uncooked rice, and add 1 1/2 cups of cooked rice in step #5, and skip step #6.
To Use Brown Rice: Swap the white rice for 1/2 cup of uncooked brown rice and increase the cooking time to 40-45 minutes in step #6 .
To Use Canned Corn: Swap the frozen corn for 1 cup of drained and rinsed canned corn in step #5.
Nutrition
- Serving Size: 1 serving
- Calories: 536 calories
- Sugar: 10 grams
- Fat: 12 grams
- Carbohydrates: 46 grams
- Fiber: 12 grams
- Protein: 43 grams
Find it online: https://kaynutrition.com/tex-mex-ground-beef-skillet/
