Description
A quick and easy protein-packed Mexican skillet recipe made with lean ground beef, black beans, corn, diced tomatoes, and shredded cheese. Ready in under 30 minutes.
Ingredients
- 1 lb lean ground beef
- 1/2 medium onion, diced
- 3 tbsp taco seasoning
- 1/2 cup prepared salsa (store-bought or homemade, not thick and chunky)
- 15 oz can black beans, drained and rinsed
- 15 oz can sweet corn (not drained)
- 10 oz can diced tomatoes and green chiles
- 8.5 oz bag Ready Rice, microwaved (e.g., Uncle Ben’s Spicy Mexican style rice)
- 4 oz Colby Jack cheese, shredded from the block
- Optional garnishes: fresh cilantro, sliced avocado, sour cream, crushed tortilla chips
Instructions
1. Heat a large oven-safe skillet over medium heat and spray with avocado oil spray (or olive oil).
2. Add the ground beef and onions and cook for 8-10 minutes until the meat is no longer pink and the onions are soft.
3. Preheat the oven to Broil and place the rack in the middle setting.
4. Add the taco seasoning and salsa to the ground beef and onions and stir well to combine.
5. Add the drained black beans, undrained corn, and undrained diced tomatoes to the skillet. Stir, and simmer for 5-6 minutes until most of the liquid has cooked down.
6. Add the cooked rice to the skillet, stir well, and top with the shredded cheese.
7. Broil, watching carefully, until cheese is bubbly (about a minute or so).
8. Garnish and serve.
Notes
Shred your own cheese! Pre-shredded cheese often contains anti-caking agents that affect how well it melts. So, shred your cheese fresh from the block for the best texture.
No oven-safe skillet? Prepare the beef and rice mixture on the stove as instructed, then transfer to a baking dish, top with cheese, and broil.
Add other aromatics such as diced bell peppers and minced garlic for enhanced flavor.
Make it spicier by adding diced jalapeños, cayenne pepper, or hot sauce, or using a spicier salsa.
Cook rice from scratch with long-grain rice, brown rice, or cauliflower rice for more control.