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One Pot Nacho Beef Skillet

A 30 minute ground beef skillet dinner where you only need to dirty up ONE PAN! With corn, tomatoes, bell peppers and cheese!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces ground beef
  • 3 cloves garlic minced
  • 1 onion diced
  • 1 cup basmati rice
  • 1 (10-ounce) can Ro*Tel® Mild Diced Tomatoes & Green Chilies
  • 1 cup corn kernels frozen, canned or roasted
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • Kosher salt and freshly ground black pepper to taste
  • 1 (12-ounce) jar roasted red peppers drained and chopped
  • ½ cup shredded cheddar cheese
  • ½ cup shredded Monterey jack cheese
  • ¼ cup crushed tortilla chips
  • 1 Roma tomato diced
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

    Cup of Yum
  1. Heat olive oil in a large skillet over medium high heat. Add ground beef, garlic and onion. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. Stir in rice until toasted, about 2 minutes.
  3. Stir in Ro*Tel® and 1 1/2 cups water, and bring to a simmer, about 2 minutes.
  4. Stir in corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes.
  5. Stir in red peppers until heated through, about 1 minute.
  6. Remove from heat and top with cheeses. Cover until cheeses have melted, about 2 minutes.
  7. Serve immediately, garnished with tortilla chips, tomato and cilantro, if desired.