Mexican Beef Rice Skillet Recipe (Quick and Easy)
Servings: 8 servings
Calories: 450kcal
Mexican Beef Rice Skillet is a one-pan wonder, perfect for busy weeknights when you crave a hearty, delicious meal without spending hours in the kitchen.
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Ingredients
- 1 pound ground beef
- 1 cup chopped yellow onion
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 3 cloves garlic, minced
- 15 ounces can petite diced tomatoes undrained
- 15 ounces can black beans, drained and rinsed
- 1 cup corn fresh, canned or frozen
- 1 cup uncooked instant brown rice I used Minute instant brown rice
- 1 cup low-sodium beef broth
- 1 cup shredded cheddar cheese
- 1 ounce packet taco seasoning
- ⅛ teaspoon red pepper flakes
- ½ cup sour cream
- ½ cup sliced tomatoes
- ¼ cup sliced black olives
- 2 tablespoons chopped cilantro
Instructions
- Add the ground beef, onion, peppers, and garlic to a large skillet over medium heat. Cook for 5 to 7 minutes or until the juices run clear.
- Drain the meat if there is excess fat.
- Add the tomatoes, black beans, corn, rice, beef broth, cheddar cheese, taco seasoning, and red pepper flakes. Turn the heat up to high so it comes to a boil.
- Turn the burner off and add a lid. Keep the lid on for 10 minutes or until most of the liquid has absorbed. Mix everything together.
- Before serving, add dollops of sour cream, sliced small tomatoes, black olives, and cilantro,
- Serve with your favorite sides.
Notes
This one-pot Mexican meal can be made ahead of time and stored in the refrigerator for up to 3-4 days. Don't add the toppings until you are ready to serve it. Reheat it on the stove and add a splash of beef stock or water if it looks dry.
Leftovers can be stored covered in the fridge for up to four days. If you leave them in the skillet, just reheat them on the stove in the pan they were originally cooked and stored in. They can also be frozen up to 3 months.
Leftovers are versatile and can be reused in several ways. They can be stuffed into tacos, enchiladas, and burritos or used as a topping for nachos.
Nutrition
Calories: 450kcal | Carbohydrates: 47g | Protein: 23g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 551mg | Potassium: 790mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1.985IU | Vitamin C: 58mg | Calcium: 174mg | Iron: 4mg
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