Beef and Black Bean Skillet

A flavorful one-pan Mexican-inspired skillet featuring seasoned ground beef, black beans, and rice, finished with fresh cilantro for a quick and hearty meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.46/serving

Dietary

• Kosher
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• one-pot
• budget-friendly
• quick
• savory
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon salt
• 1.5 cup water
• 1 can black beans (rinsed and drained)
• 1 can diced tomatoes (undrained)
• 1 cup white rice (uncooked)
• 0.5 cup frozen corn
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
2. Add yellow onion and garlic to the skillet and cook until softened, about 3 minutes.
3. Stir in chili powder, ground cumin, and salt.
4. Pour in water, black beans, and diced tomatoes. Stir in uncooked white rice and frozen corn.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until the rice is tender and most of the liquid has been absorbed.
6. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and garnish with fresh cilantro, if desired, before serving.

Notes

This one-skillet meal is perfect for meal prepping. Store leftovers in an airtight container for up to 3 days. Feel free to serve with your favorite tortilla chips.

Nutrition (per serving)

• Calories: 485
• Protein: 34.2 g
• Carbohydrates: 48.7 g
• Fat: 19.3 g
• Fiber: 7.4 g
• Sodium: 650 mg
• Saturated Fat: 7.1 g
• Sugar: 3.7 g
• Cholesterol: 80 mg