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Tex-Mex Beef and Rice Skillet | Can't Stay Out of the Kitchen | this fantastic #TexMex meal takes only 30 minutes to prepare! It's loaded with toppings that add incredible flavor. Filled with healthy veggies, #beans & #rice. #glutenfree

Tex-Mex Beef and Rice Skillet

Teresa Ambra
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.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Course Beef, Main Dish
Cuisine Tex-Mex
Servings 8
Calories 580 kcal

Equipment

  • 1 large skillet with lid
  • 1 sharp knife to cut vegetables
  • 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:

  • 1 lb. 93% or 96% lean ground beef or sirloin
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 1 orange bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. Salt and pepper to taste
  • 2 tsp. Worcestershire sauce (I used a gluten free Worcestershire sauce)
  • 1 small zucchini quartered and sliced
  • 10 oz. can diced tomatoes with green chilies undrained
  • 11 oz. can chipotle corn or fire roasted corn or regular corn kernels, drained
  • 15 oz. can pinto beans rinsed and drained
  • 1 cup Royal Blend rice with red quinoa uncooked (or your favorite rice)
  • 2-3 cups beef broth (see note below)
  • 1 lime juiced
  • 3 cups Habanero cheese or Pepper Jack cheese, shredded, plus more for garnish, if desired

TOPPINGS:

  • 1/2 cup sour cream Habanero or Pepper Jack cheese, shredded
  • 1 avocado sliced or chopped (or fresh guacamole)
  • 1/2 cup ripe olives sliced
  • 1 cup salsa or Pico de Gallo, if desired
  • 1/2 cup grape tomatoes halved
  • 1 tbsp. fresh cilantro minced
  • 1/2 cup Habanero cheese or 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.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]
 

Nutrition

Calories: 580kcalCarbohydrates: 49gProtein: 37gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 88mgSodium: 1310mgPotassium: 1236mgFiber: 12gSugar: 7gVitamin A: 2526IUVitamin C: 84mgCalcium: 483mgIron: 6mg
Keyword beef, corn, gluten free, ground beef, main dish, rice, Tex Mex
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