Beef and Black Bean Skillet

A robust and savory skillet meal featuring seasoned ground beef, black beans, diced tomatoes, and rice, all cooked together in one pan for an easy and satisfying dinner.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Easy
• Cost: $3.26/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Halal
• Low-Sugar

Tags

• one-pot
• stir-fry
• quick
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1.5 pound ground beef (85% lean)
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1.5 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon chili powder
• 14.5 ounce diced tomatoes (undrained)
• 15 ounce black beans (rinsed and drained)
• 1.5 cup white rice
• 2.25 cup beef broth
• 0.25 cup fresh cilantro (chopped)
• 1 teaspoon salt (to taste)
• 0.5 teaspoon black pepper (to taste)

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 6-8 minutes. Drain any excess fat.
2. Stir in the chopped yellow onion and minced garlic. Cook for 3-4 minutes until the onion softens.
3. Add the ground cumin, dried oregano, and chili powder. Cook for 1 minute until fragrant.
4. Stir in the undrained diced tomatoes, rinsed and drained black beans, uncooked white rice, and beef broth. Bring the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and most of the liquid is absorbed.
6. Remove from heat and let stand, covered, for 5 minutes. Fluff the beef and rice mixture with a fork. Season with salt and black pepper to taste. Garnish with fresh cilantro if desired.
7. Serve directly from the skillet.

Nutrition (per serving)

• Calories: 526
• Protein: 30.3 g
• Carbohydrates: 55.5 g
• Fat: 19.8 g
• Fiber: 5.5 g
• Sodium: 1137 mg
• Saturated Fat: 7 g
• Sugar: 4 g
• Cholesterol: 76 mg