Beef and Black Bean Skillet

Name: Beef and Black Bean Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound ground beef; 1 tablespoon olive oil; 1 yellow onion (medium, diced); 1 green bell pepper (diced); 2 clove garlic (minced); 1 teaspoon chili powder; 0.5 teaspoon ground cumin; 0.5 teaspoon dried oregano; 1 can black beans (rinsed and drained); 1 can diced tomatoes (undrained); 1 cup beef broth; 0.75 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 cup instant white rice; 2.5 cup water; 0.5 cup shredded cheddar cheese

A quick and flavorful skillet meal featuring seasoned ground beef, black beans, and bell peppers, served over instant rice for a hearty and satisfying weeknight dinner.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $4.00/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 pound ground beef
1 tablespoon olive oil
1 yellow onion (medium, diced)
1 green bell pepper (diced)
2 clove garlic (minced)
1 teaspoon chili powder
0.5 teaspoon ground cumin
0.5 teaspoon dried oregano
1 can black beans (rinsed and drained)
1 can diced tomatoes (undrained)
1 cup beef broth
0.75 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 cup instant white rice
2.5 cup water
0.5 cup shredded cheddar cheese

Instructions

Cook the instant white rice according to package directions, typically by boiling 2 1/2 cups of water and then stirring in 2 cups of instant white rice, covering, removing from heat, and letting stand for 5 minutes. Fluff with a fork.
While rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef and cook, breaking it apart with a spoon, until browned, about 6-8 minutes. Drain any excess grease.
Add 1 diced yellow onion and 1 diced green bell pepper to the skillet. Cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes.
Stir in 2 minced cloves of garlic, 1 teaspoon of chili powder, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of dried oregano. Cook for 1 minute until fragrant.
Stir in 1 can of rinsed and drained black beans, 1 can of undrained diced tomatoes, and 1 cup of beef broth. Bring to a simmer and cook for 5-7 minutes, allowing flavors to meld and sauce to thicken slightly. Season with salt and black pepper to taste.
Serve the beef and bean mixture over the cooked instant white rice. Top with shredded cheddar cheese, if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. This dish is great for quick meal prep.

Nutrition (per serving)

Calories: 595
Protein: 37.8 g
Carbohydrates: 48.2 g
Fat: 28.5 g
Fiber: 8.7 g
Sodium: 760 mg
Saturated Fat: 11.2 g
Sugar: 5.1 g
Cholesterol: 105 mg