Cheesy Beef and Corn Skillet with White Rice

Name: Cheesy Beef and Corn Skillet with White Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tablespoon olive oil (for salad dressing); 1 pound ground beef (80/20 lean); 1 yellow onion (medium, chopped); 1 green bell pepper (chopped); 2 clove garlic (minced); 1.5 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 1 cup beef broth (gluten-free); 1.5 cup frozen corn kernels; 1 cup cheddar cheese (shredded); 1 cup white rice (uncooked); 5 ounce mixed greens; 0.5 cup cucumber (sliced); 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 0.25 cup sour cream (for serving); 2 tablespoon fresh cilantro (chopped, for garnish)

A quick, mild, and satisfying skillet meal featuring savory ground beef, sweet corn, and melted cheddar cheese, perfectly complemented by fluffy white rice and a fresh side salad.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $5.35/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
Gluten-Free
High-Protein
Low-Sugar

Ingredients

3 tablespoon olive oil (for salad dressing)
1 pound ground beef (80/20 lean)
1 yellow onion (medium, chopped)
1 green bell pepper (chopped)
2 clove garlic (minced)
1.5 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
0.75 teaspoon salt
0.5 teaspoon black pepper
1 cup beef broth (gluten-free)
1.5 cup frozen corn kernels
1 cup cheddar cheese (shredded)
1 cup white rice (uncooked)
5 ounce mixed greens
0.5 cup cucumber (sliced)
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
0.25 cup sour cream (for serving)
2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

Cook the white rice according to package directions, while you prepare the skillet meal.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5 to 7 minutes. Drain any excess fat.
Add the chopped yellow onion and green bell pepper to the skillet with the beef. Cook for 3 to 5 minutes, until the vegetables start to soften. Stir in the minced garlic and cook for 1 minute more until fragrant.
Stir in the ground cumin, garlic powder, onion powder, salt, and black pepper. Pour in the beef broth and bring to a simmer. Stir in the frozen corn kernels.
Reduce heat to medium-low, cover the skillet, and simmer for 5 minutes, allowing the flavors to meld. Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
While the skillet simmers, prepare the salad dressing by whisking together 2 tablespoons olive oil, red wine vinegar, and Dijon mustard in a small bowl. Toss the mixed greens and sliced cucumber with the dressing.
Serve the cheesy beef and corn skillet immediately over the cooked white rice. Top with a dollop of sour cream and a sprinkle of fresh cilantro, if desired. Serve with the side salad.

Notes

This meal is designed for speed and convenience, perfect for a busy Saturday evening. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.

Nutrition (per serving)

Calories: 770
Protein: 34 g
Carbohydrates: 62.4 g
Fat: 44.1 g
Fiber: 5.6 g
Sodium: 987 mg
Saturated Fat: 16.5 g
Sugar: 10.4 g
Cholesterol: 110 mg