Tex-Mex Beef and Rice Skillet
Gluten Free Living – 2017
Tex-Mex Beef and Rice Skillet is a fantastic 30-minute meal you will love! It’s got plenty of Tex-Mex flavors with chipotle corn, chili powder and cumin, and diced tomatoes with green chilies. But it’s not overpowering even for young palates.
I have to admit I am kind of hooked on these easy skillet Tex-Mex dinners. I have another beef one made similarly to this one but with different ingredients and flavors. I also have fabulous ones with chicken and turkey. Just heap up the toppings and you’re good to go! It’s kind of like nachos but in a skillet.
Yes, we love our toppings. Pico de gallo, salsa, olives, green onions, cilantro, sour cream, habanero cheese, lime, avocados or guacamole are just a few of our favorite things to serve this tasty dish with. Pour ’em on! The more, the merrier.
This skillet dinner includes ground beef, rice, pinto beans, chipotle corn, diced tomatoes with green chilies, three colors of bell peppers, onion, cheese, lime and zucchini. Yes, you heard that right! This one even has a little bit of zucchini cooked up into it. It’s another great way to add a few more veggies to your weeknight suppers. I do recommend, however, that you add it in about the last five or ten minutes of cooking time so that it doesn’t get mushy while cooking.
If you’re looking for a delicious weeknight meal that doesn’t take all day to prepare, this is it! It’s also a high protein meal that’s healthy, lower calorie, gluten free and marvelous to the taste buds. Put Tex-Mex Beef and Rice Skillet on your menu today. I guarantee, you won’t be disappointed.
Tex-Mex Beef and Rice Skillet is a 30-minute meal your family will love!
Tex-Mex Beef and Rice Skillet is healthy, clean eating and gluten free.
Load the toppings on and you’re good to go!
Tex-Mex Beef and Rice Skillet is terrific served with tomatoes, olives, avocado, cilantro, sour cream and extra cheese!
Here’s what I did.
I used these ingredients for the skillet. (I only used one zucchini).
Place ground beef in a very large skillet over medium heat. Add red, orange and yellow bell peppers and onions. Stir to combine and brown meat, turning occasionally until no longer pink. This will take about 5 minutes.
Cook until beef browns. Drain. The veggies do not need to cook all the way. Sprinkle with cumin and chili powder. Stir to combine.
Add rice, pinto beans, corn, diced tomatoes with green chilies and Worcestershire sauce. Stir to combine.
You can add zucchini now, but it is probably better to wait about ten minutes before adding.
Add beef broth. Only add two cups. If the mixture appears to be drying out, then add an additional cup of broth. Stir to combine.
Cover with lid and cook about 10-15 minutes, until rice is cooked through. If desired, add zucchini after cooking about 5-10 minutes first.
I used these ingredients for the toppings.
Once rice is cooked, squeeze the juice of one lime over top.
Add habanero cheese.
Cover with lid about 3-5 minutes until cheese melts.
Garnish with toppings and serve!
If you enjoy Tex-Mex dishes, this one is sure to please.
I found the combination of flavors absolutely mouthwatering. I had the leftovers for lunch for several days and enjoyed this meal immensely.
The nice thing about Tex-Mex Beef and Rice Skillet is that it is a meal-in-one. You don’t need any other side dish for this entree to be complete.
Here’s the recipe.
TEX-MEX BEEF AND RICE SKILLET
(My own concoction)
If you’re short on time this is a delicious meal to prepare for your family.
Don’t you just love avocados? I can eat them on anything!
Time to dig in to this mouthwatering dinner.
This high protein meal is so hearty and satisfying.