Beef & Black Bean Skillet

A flavorful skillet meal with seasoned ground beef, black beans, diced tomatoes, and bell peppers, served alongside instant brown rice and sweet canned corn.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.72/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• quick
• savory
• comfort food
• stir-fry
• sauté
• budget-friendly

Ingredients

• 4 ounce ground beef (lean)
• 0.25 yellow onion (medium, diced)
• 0.25 green bell pepper (diced)
• 1 clove garlic (minced)
• 1 teaspoon olive oil
• 0.5 cup canned black beans (rinsed and drained)
• 0.5 cup canned diced tomatoes (undrained)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup instant brown rice
• 0.5 cup canned corn (drained)

Instructions

1. Prepare the instant brown rice according to package directions while you start the skillet meal.
2. Heat the olive oil in a medium skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess grease.
3. Add the diced yellow onion, diced green bell pepper, and minced garlic to the skillet with the beef. Cook for 3-5 minutes until the vegetables are softened.
4. Stir in the rinsed and drained canned black beans, canned diced tomatoes (undrained), chili powder, ground cumin, and paprika. Season with salt and black pepper to taste. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
5. While the skillet simmers, warm the drained canned corn in a microwave-safe bowl for 1-2 minutes.
6. Serve the beef and black bean skillet over the cooked instant brown rice, with the warmed corn on the side.

Nutrition (per serving)

• Calories: 480
• Protein: 34.2 g
• Carbohydrates: 48.7 g
• Fat: 19.5 g
• Fiber: 14.3 g
• Sodium: 720 mg
• Saturated Fat: 7.8 g
• Sugar: 6.8 g
• Cholesterol: 60 mg