Beef Taco Skillet

A quick and easy one-pan meal with seasoned ground beef, bell peppers, corn, and rice, topped with a fresh cilantro-lime slaw and a dollop of sour cream.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.14/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• stir-fry
• quick
• savory
• tangy
• spicy

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 yellow onion (small, chopped)
• 1 bell pepper (chopped)
• 2 tablespoon taco seasoning
• 1.75 cup chicken broth
• 1 cup white rice (uncooked)
• 1 cup frozen corn kernels
• 0.25 head green cabbage (very thinly sliced)
• 0.25 cup fresh cilantro (chopped)
• 1 lime (juiced)
• 0.5 cup sour cream

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. Drain any excess grease.
2. Add chopped yellow onion and bell pepper to the skillet and cook for 3-5 minutes, until softened. Stir in the taco seasoning.
3. Pour in the chicken broth and stir in the uncooked white rice. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the rice is tender and most of the liquid has been absorbed.
4. Stir in the frozen corn kernels and cook for another 2-3 minutes, until heated through.
5. While the skillet simmers, prepare the cilantro-lime slaw: in a small bowl, combine the thinly sliced green cabbage, chopped fresh cilantro, and lime juice. Toss to combine.
6. Serve the beef taco skillet warm, topped with the fresh cilantro-lime slaw and a dollop of sour cream, if desired.

Notes

Adjust taco seasoning to your family's spice preference. For an extra kick, add a pinch of red pepper flakes.

Nutrition (per serving)

• Calories: 467
• Protein: 20.6 g
• Carbohydrates: 48.6 g
• Fat: 21.4 g
• Fiber: 4.7 g
• Sodium: 632 mg
• Saturated Fat: 7.6 g
• Sugar: 7.4 g
• Cholesterol: 64 mg