Southwest Ground Beef and Rice Skillet
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Southwest Ground Beef and Rice Skillet
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A flavorful 30-minute meal that everyone at the table will love!
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Ingredients
- 1 tablespoon olive oil
- 1 lb. ground beef
- 1 small onion, diced
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional), for heat
- Kosher salt and ground black pepper, to taste
- 1 (14.5 ounce) can diced tomatoes, not drained
- 1 (15.25 ounce) can corn kernels, drained
- 1 (15 ounce) can black beans or pinto beans, drained and rinsed
- 2 cups cooked rice
- 1 cup shredded Mexican cheese blend (or sub with shredded sharp cheddar cheese, Monterey Jack, or Pepper Jack)
- Optional toppings: sliced green onions; chopped fresh cilantro; squeeze of fresh lime juice; tortilla chips; salsa; chopped tomatoes; guacamole; diced avocado; sour cream; sliced jalapenos
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Instructions
- In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the ground beef, onion, and garlic. Cook, stirring regularly and breaking up the meat, until the beef is no longer pink; about 5 to 7 minutes. Drain off excess grease.
- Reduce the heat to medium. Add the chili powder, cumin, paprika, onion powder, garlic powder, cayenne, salt, and pepper. I start with about ½ teaspoon kosher salt and ¼ teaspoon pepper, and then add more to taste if necessary. Cook, stirring, for about 30 seconds. Add the diced tomatoes with their juices, corn, and beans. Bring to a simmer; reduce the heat to low and cook for about 5 minutes.
- Stir in the rice. If the mixture looks a bit dry, add a splash of water, beef broth, or even salsa to loosen it up. Taste the mixture and season with additional salt and pepper, if desired. Sprinkle the shredded cheese on top.
- Cover the skillet and cook for about 2 to 3 more minutes, or until the cheese melts and the ingredients are hot and bubbly.
- Serve in individual bowls and pile each serving high with your favorite toppings for added flavor and texture.
Notes
- Start with any variety of cooked rice. Leftovers from a previous meal work great, or you can use microwaveable rice pouches for a shortcut. We like long grain white rice, but brown rice, wild rice, jasmine rice, or basmati rice are all great options as well. If you want to use cauliflower rice, make sure that it's well drained so that it doesn't water down the dish.
Nutrition Information
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Serving
1/4 of the recipe
Calories
665kcal
(33%)
Carbohydrates
62g
(21%)
Protein
40g
(80%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
1035mg
(43%)
Potassium
1095mg
(31%)
Fiber
9g
(36%)
Sugar
4g
(8%)
Vitamin A
616IU
(12%)
Vitamin C
16mg
(18%)
Calcium
431mg
(43%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 665kcal | 33% |
| Carbohydrates | 62g | 21% |
| Protein | 40g | 80% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 1035mg | 43% |
| Potassium | 1095mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 616IU | 12% |
| Vitamin C | 16mg | 18% |
| Calcium | 431mg | 43% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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