This amazing 30-minute Tex-Mex entree includes ground beef, rice, pinto beans, chipotle corn, diced tomatoes with green chilies, bell peppers, zucchini and habanero cheese. The toppings make it spectacular! It's perfect for weeknight meals when you're short on time. Healthy, clean eating, gluten free.
1 hamburger chopper to break meat down in small pieces while frying
1 spatula
1 wooden spoon
measuring spoons
measuring cups
bowls to serving toppings
Ingredients
SKILLET:
1lb.93% or 96% lean ground beefor sirloin
1onionchopped
1red bell pepperchopped
1orange bell pepperchopped
1yellow bell pepperchopped
1tbsp.chili powder
1tsp.cumin
1tsp.Salt and pepperto taste
2tsp.Worcestershire sauce(I used a gluten free Worcestershire sauce)
1smallzucchiniquartered and sliced
10oz. candiced tomatoes with green chiliesundrained
11oz. canchipotle cornor fire roasted corn or regular corn kernels, drained
15oz. canpinto beansrinsed and drained
1cupRoyal Blend rice with red quinoauncooked (or your favorite rice)
2-3cupsbeef broth(see note below)
1limejuiced
3cupsHabanero cheeseor Pepper Jack cheese, shredded, plus more for garnish, if desired
TOPPINGS:
1/2cupsour cream Habanero or Pepper Jack cheese, shredded
1avocadosliced or chopped (or fresh guacamole)
1/2cupripe olivessliced
1cupsalsaor Pico de Gallo, if desired
1/2cupgrape tomatoeshalved
1tbsp.fresh cilantrominced
1/2cupHabanero cheeseor Pepper Jack cheese, shredded
Instructions
SKILLET:
Cook the onion, bell peppers and beef in a large skillet over medium heat until beef is no longer pink.
Chop the beef down in small pieces with a hamburger chopper while meat is frying.
Drain any fat (but there won’t be much if you use 96% lean beef).
Add chili powder, cumin, salt and pepper, diced tomatoes with green chilies, corn, beans, rice, zucchini, Worcestershire sauce and beef broth.
Bring mixture to a boil, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally. (See note below).
Juice one lime and drizzle over top of skillet.
Sprinkle the shredded cheese over top.
Cover with lid and cook over low heat for about 3-5 minutes, or until cheese is melted.
Remove from heat and serve with Taco Toppings.
TOPPINGS:
Dice, slice or chop veggies and set aside.
Spoon sour cream, salsa or pico de gallo into separate bowls to serve.
Sprinkle toppings over top of skillet or individual servings, as desired.
Notes
NOTE: Start with two cups of beef broth. Only add the third cup if mixture seems dry.NOTE: It’s important that you not add the zucchini too early or it gets mushy. You can even add it the last five or ten minutes of cooking time and it will still cook enough, yet hold its shape.