Tex-Mex Ground Beef and Rice Skillet

Tex-Mex Ground Beef and Rice Skillet

from masonfit.com
30 min
6 servings

A simple, one-pan ground beef and rice skillet with black beans, corn, cilantro lime diced tomatoes, two types of rice, and melty cheese.

Ingredients

  • 1 lb Ground Beef (96/4)
  • 1 Tbsp Paprika
  • 2 tsp Ground Chipotle Peppers (or chili powder)
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • 1/2 tsp Kosher Salt
  • 15 oz can Black Beans
  • 15 oz can Whole Kernel Corn
  • 10 oz can Mexican RO-TEL (diced tomatoes with green chiles)
  • 12 oz bag Frozen Cauliflower Rice**
  • 9 oz packet Uncle Ben's Ready Rice Original
  • 3/4 C (84g) Shredded Colby Jack Cheese

Directions

  1. 1

    Preheat an oven to 400F and microwave both bags of rice. Set aside.

  2. 2

    Heat a large 12" skillet over medium-high heat.

  3. 3

    Mix the spices for the ground beef in a small bowl. Coat both sides of the ground beef with the spices, gently pressing the spices into the surface. Add the ground beef to the skillet and cook for 1-2 minutes on the first side before flipping, crumbling, and cooking another 4-5 minutes until no pink remains.

  4. 4

    Add the corn, beans, and RO-TEL to the skillet (all undrained) and stir. Cook for 8-10 minutes until very little liquid remains in the skillet.

  5. 5

    Add both packets of rice to the skillet, stirring to fully incorporate. Top with the shredded cheese and bake for about 5 minutes to fully melt the cheese. Serve with freshly chopped cilantro, fat free Greek yogurt, hot sauce, or your desired toppings.