Mexican Ground Beef Skillet
A hearty one-pan Mexican-style skillet with seasoned ground beef, rice, beans, and melty cheese.
Servings: 6 servings
Ingredients
- 2 teaspoons olive oil
- 1 tablespoon minced garlic
- 1 small red onion minced
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 1 pound lean ground beef 85% lean
- 3 tablespoons homemade taco seasoning
- 2/3 cup tomato sauce
- 2 tablespoons green chiles
- 1 can (15 ounces) black beans drained and rinsed
- 1 cup quick-cooking brown rice
- 1 1/2 cups beef broth
- 2/3 cup shredded Mexican-style cheese blend
- fresh cilantro chopped, for garnish
- 1 avocado pitted and diced, for garnish
Instructions
- Heat 2 teaspoons olive oil in a large skillet over medium-high heat.
- Add 1 tablespoon minced garlic, the minced small red onion, and the diced red and green bell peppers; sauté until tender, about 3–5 minutes.
- Add 1 pound lean ground beef to the skillet and cook, breaking it up, until browned, about 7–10 minutes.
- Stir in 3 tablespoons taco seasoning, 2/3 cup tomato sauce, 2 tablespoons green chiles, and the drained and rinsed can of black beans; cook for 2 minutes to combine flavors.
- Add 1 cup quick-cooking brown rice and 1 1/2 cups beef broth; bring the mixture to a boil.
- Reduce heat to low, cover, and simmer until the rice is tender and most liquid is absorbed, about 20 minutes.
- Evenly sprinkle 2/3 cup shredded Mexican-style cheese over the skillet, cover until cheese melts, about 2–3 minutes; alternatively, place skillet in a preheated 400°F oven for a few minutes to melt.
- Garnish with chopped fresh cilantro and diced avocado, then serve hot.
Equipment
- Large Skillet
- Measuring spoons
- measuring cups
- spatula or wooden spoon
- Can opener
Notes
- Use quick-cooking brown rice for the stated cook time.
- Drain and rinse canned black beans before adding.
- Adjust taco seasoning to taste for more or less heat.
- Cover the skillet to help the rice cook evenly.