Homestyle Beef & Black Bean Skillet Bowls

A flavorful and easy-to-make beef and black bean skillet, served over fluffy white rice with a customizable array of kid-friendly toppings.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.86/serving

Dietary

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

Tags

• quick
• comfort food
• one-pot
• savory
• kid-friendly

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (90/10 lean)
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1.5 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 can diced tomatoes (14.5 ounce, undrained)
• 1 can black beans (15 ounce, rinsed and drained)
• 1 can whole kernel corn (15 ounce, drained)
• 0.5 cup chicken broth
• 2 cup white rice (uncooked)
• 1.5 cup shredded cheddar cheese
• 0.75 cup sour cream
• 3 cup tortilla chips (crushed)

Instructions

1. First, start your white rice: Cook 2 cups of white rice according to package directions, either in a rice cooker or on the stovetop. This can cook in parallel with the skillet.
2. Meanwhile, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1 pound of ground beef and cook, breaking it apart with a spoon, until browned, about 5 to 7 minutes. Drain any excess fat.
3. Add the diced yellow onion and minced garlic to the skillet with the beef. Cook for 3 to 4 minutes, until the onion is softened and translucent.
4. Stir in the 1 1/2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for 1 minute, stirring constantly, until fragrant.
5. Pour in the 1 (14 1/2 ounce) can of undrained diced tomatoes, 1 (15 ounce) can of rinsed and drained black beans, 1 (15 ounce) can of drained whole kernel corn, and 1/2 cup of chicken broth. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and let it cook for 5 to 7 minutes, allowing the flavors to meld.
6. Serve the skillet mixture over the cooked white rice. Offer toppings like shredded cheddar cheese, sour cream, and crushed tortilla chips on the side, allowing everyone to customize their own bowl.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This recipe is highly customizable; feel free to add your favorite mild salsa or avocado slices as additional toppings.

Nutrition (per serving)

• Calories: 773
• Protein: 37.1 g
• Carbohydrates: 83.7 g
• Fat: 31.1 g
• Fiber: 8.1 g
• Sodium: 704 mg
• Saturated Fat: 14.7 g
• Sugar: 8 g
• Cholesterol: 45 mg