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! Dovetailing Tip: Cook an additional one pound of ground beef today to be used on day 5 for the shepherds pie.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 403

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 & chilis
1 cup corn kernels, frozen, canned or roasted
1/4 teaspoon chili powder
1/4 teaspoon cumin
kosher salt and freshly ground black pepper, to taste
1 jar roasted red peppers, drained and chopped
1/2 cup shredded Cheddar cheese
1/2 cup shredded monterey jack cheese
1/4 cup crushed tortilla chips
1 roma tomato, diced
2 tablespoons chopped fresh cilantro leaves

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.

Stir in rice until toasted, about 2 minutes.

Stir in Ro*Tel® and 1 1/2 cups water, and bring to a simmer, about 2 minutes.

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.

Stir in red peppers until heated through, about 1 minute.

Remove from heat and top with cheeses. Cover until cheeses have melted, about 2 minutes.

Serve immediately, garnished with tortilla chips, tomato and cilantro, if desired.


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