Sizzling Mexican Skillet
A zesty and flavorful skillet featuring lean ground beef, black beans, and vibrant bell peppers in a smoky tomato sauce, served with brown rice.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 4
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $3.40/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sodium
- Low-Sugar
- High-Protein
- High-Fiber
Tags
- stir-fry
- quick
- healthy
- comfort food
- spicy
- savory
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 yellow onion (large, chopped)
- 2 clove garlic (minced)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 15 ounce black beans (rinsed and drained, no-salt-added)
- 14.5 ounce crushed tomatoes (no-salt-added)
- 2 teaspoon chili powder (no salt added)
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 cup beef broth (no-salt-added)
- 0.25 cup fresh cilantro (chopped)
- 2 cup brown rice (cooked)
Instructions
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add lean ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
- Add chopped yellow onion, minced garlic, chopped red bell pepper, and chopped green bell pepper to the skillet. Cook for 5-7 minutes until vegetables are tender-crisp.
- Stir in rinsed and drained black beans, no-salt-added crushed tomatoes, chili powder, ground cumin, and smoked paprika. Pour in no-salt-added beef broth. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 10-15 minutes, allowing flavors to meld. Stir occasionally.
- Remove from heat and stir in fresh cilantro.
- Serve the Sizzling Mexican Skillet over cooked brown rice.
Notes
You can prep all the vegetables ahead of time to make the cooking process even faster. This dish reheats well and is perfect for leftovers throughout the week.
Nutrition (per serving)
- Calories: 445
- Protein: 38.5 g
- Carbohydrates: 48.2 g
- Fat: 13.5 g
- Fiber: 12.1 g
- Sodium: 122 mg
- Saturated Fat: 5 g
- Sugar: 4.1 g
- Cholesterol: 78 mg