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Beef Taco Skillet

A tasty Mexican-inspired meal that basically cooks itself!











Serves: 6, Prep Time: 15 minutes, Total Time: 60 minutes.


Ingredients

  • 1 tbsp. EVOO

  • 1 lb. 93% lean ground beef

  • 1 small yellow onion (chopped)

  • 2 red or green bell peppers (chopped)

  • 2 tsp. chili powder

  • 2 tsp. garlic powder

  • 1 tsp. cumin

  • 1 tsp. oregano

  • 1/2 tsp. kosher salt

  • 1/2 tsp. black pepper

  • 1 can low-sodium black beans (rinsed/drained)

  • 1 cup long or medium-grain brown rice

  • 1 15 or 16 oz. jar chunky salsa

  • 1 ½ to 2 cups water (divided)


Directions

  1. Heat the olive oil in a large, ovenproof skillet or Dutch oven with a tight-fitting lid over medium-high heat. Once hot and shimmering, swirl to coat the pan, then add the beef, onion, and bell pepper. Cook for 3 to 5 minutes, until the beef is browned and cooked through and the onion is beginning to soften.

  2. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the beef and cook for 30 seconds. Add the black beans and rice. Stir to coat once more.

  3. Add the salsa and 1 ½ cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer for 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Recover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, splash in the remaining ½ cup water as needed.

  4. Towards the end of the cooking time, place a rack in the upper third of the oven (about 6 inches from the top) and turn the oven to broil. Serve hot with any desired toppings or spoon inside tortillas to make tacos, burritos, or quesadillas.


Chef’s Tip: Avoid using instant rice or else it will become mushy. If white rice or another type of rice is substituted, the cooking time will vary. Consult the package for guidance.

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