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Mexican Beef and Rice Skillet | Can't Stay Out of the Kitchen | this one-dish #beef entree is fabulous. This has become one of our favorite #TexMex meals & only takes about 30 minutes to make! #corn #pintobeans #avocado #glutenfree

Mexican Beef and Rice Skillet

Teresa Ambra
This amazing Tex-Mex entree is a one-dish skillet meal with ground beef, tomatoes, corn, pinto beans and cheese. It's topped with sour cream, tomatoes, olives, cilantro and avocados. Serve with guacamole, salsa or pico de gallo. Gluten free.
3 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Beef, Main Dish
Cuisine Tex-Mex
Servings 8
Calories 531 kcal

Equipment

  • 1 large skillet
  • 1 hamburger chopper to break meat down in tiny pieces while frying
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables

Ingredients
  

SKILLET:

  • 1 onion chopped
  • 1 lb. 93% or 96% lean ground beef
  • 1 batch Homemade Taco Seasoning (or 1 packet Taco seasoning)
  • 14 oz. can diced tomatoes undrained
  • 15 oz. can fire roasted corn kernels drained (or regular corn kernels, drained)
  • 15 oz. can pinto beans rinsed and drained (or black beans, rinsed and drained)
  • 3/4 cup basmati rice uncooked (or long grain rice)
  • 2-3 cups beef broth

TACO TOPPINGS:

  • 1/2 cup sour cream
  • 1 avocado sliced or chopped
  • 1/2 cup grape tomatoes halved lengthwise
  • 1/2 cup ripe olives sliced
  • 1/2 cup Pico de Gallo if desired
  • 1/2 cup salsa if desired
  • 1 tbsp. fresh cilantro chopped
  • 2 cups sharp cheddar cheese shredded, divided use
  • 1 cup fresh guacamole if desired

Instructions
 

SKILLET:

  • Cook the onion and beef in a large skillet over medium heat until beef is no longer pink.
  • Use a hamburger chopper to chop the meat down into tiny pieces while frying.
  • Drain any fat (but there won’t be much if you use 96% lean beef).
  • Add taco seasoning, diced tomatoes, corn, beans, basmati rice and beef broth.
  • Bring mixture to a boil, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally.
  • Sprinkle 1 1/2 cups shredded sharp cheddar 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.

TACO TOPPINGS:

  • Chop or slice up veggies as desired. Set aside.
  • Place 1 1/2 cups cheese on top of skillet and cook, covered with lid, as directed above (about 3 minutes).
  • Dollop sour cream over top of melted cheese.
  • Sprinkle with freshly chopped cilantro, tomatoes, olives, avocados and cheese, as desired.
  • Serve with pico de gallo, guacamole or salsa, as desired.

Notes

NOTE: You can use more toppings, if you desire.
 
Recipe adapted from I Wash You Dry.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 531kcalCarbohydrates: 49gProtein: 29gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 72mgSodium: 985mgPotassium: 1054mgFiber: 11gSugar: 8gVitamin A: 929IUVitamin C: 16mgCalcium: 290mgIron: 4mg
Keyword avocados, beef, cheese, main dish, rice, Tex Mex, tomatoes
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