Mexican Ground Beef Skillet
This quick and flavorful one-pan dish combines ground beef with vibrant vegetables and spices, ready in about 40 minutes.
Equipment
- Large Nonstick Skillet
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/2 medium yellow onion minced
- 2 large bell peppers diced
- 1 pound 85% lean ground beef
- 3 tablespoons homemade taco seasoning
- 1/2 cup tomato sauce
- 2 tablespoons green chiles
- 15 ounces canned black beans drained and rinsed
- 1 cup quick-cooking brown rice or white rice
- 1.5 cups beef broth
- 1/2 cup Mexican shredded cheddar cheese
Instructions
- Heat olive oil in a large nonstick skillet over medium-high heat. Add minced garlic, onion, and diced bell peppers. Sauté for 3-5 minutes until softened.
- Push the vegetables to one side and add the ground beef. Cook for 7-9 minutes until browned, then mix with the vegetables.
- Sprinkle in taco seasoning and add tomato sauce, green chiles, and black beans. Stir well and let cook for a few minutes.
- Add rice and beef broth, bring to a boil, then reduce heat to low and cover. Simmer for about 20 minutes until rice is tender.
- Once cooked, sprinkle shredded cheese on top and let it melt. Serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.