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 cumin ground
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional), for heat
- kosher salt to taste
- ground black pepper to taste
- 1 (14.5 ounce) diced tomatoes not drained, canned
- 1 (15.25 ounce) corn kernels drained, can
- 1 (15 ounce) black beans drained and rinsed, or pinto beans, canned
- 2 cups rice cooked
- 1 cup Mexican cheese blend or sub with shredded sharp cheddar cheese, Monterey Jack, or Pepper Jack, shredded
- green onion optional toppings; sliced|chopped fresh|squeeze of fresh|diced
- cilantro
- lime juice
- tortilla chips
- salsa
- tomato
- guacamole
- avocado
- sour cream
- jalapeño
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
(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%)
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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