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.
|1 tablespoon||olive oil|
|8 ounces||ground beef|
|3 cloves||garlic, minced|
|1 cup||basmati rice|
|1||(10-ounce can) ro*telÂ® mild diced tomatoes & green chili|
|1 cup||corn kernels, frozen, canned or roasted|
|1/4 teaspoon||chili powder|
|kosher salt and freshly ground black pepper, to taste|
|1 (12-ounce) 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*TelÂ® 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.