Southwest Beef Skillet with Cheesy Rice

A quick and vibrant Tex-Mex inspired skillet featuring savory ground beef, black beans, corn, and bell peppers, finished with a cheesy topping and served over fluffy white rice. A complete and satisfying meal for any busy weeknight.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4.5
• Cuisine: American
• Difficulty: Easy
• Cost: $4.64/serving

Dietary

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

Tags

• one-pot
• quick
• sauté
• savory
• healthy
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (85/15 lean)
• 1 yellow onion (medium, diced)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 2 clove garlic (minced)
• 2 tablespoon chili powder (cumin-free)
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 can diced tomatoes (undrained)
• 1 can black beans (rinsed and drained)
• 1 can corn kernels (drained)
• 0.5 cup chicken broth
• 1.5 cup white rice (uncooked)
• 2.25 cup water
• 1 cup Colby Jack cheese (shredded)
• 0.25 cup fresh cilantro (chopped, for garnish)
• 1 lime (cut into wedges, for serving)

Instructions

1. First, prepare the white rice. In a medium saucepan, combine the 1 1/2 cups white rice and 2 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Keep covered off the heat until ready to serve.
2. While the rice cooks, heat the 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1 pound ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess grease and set the beef aside.
3. To the same skillet, add the diced yellow onion, green bell pepper, and red bell pepper. Sauté for 3-5 minutes, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Stir in the 2 tablespoons chili powder, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
5. Return the cooked ground beef to the skillet. Stir in the 1 can diced tomatoes (undrained), 1 can rinsed black beans, 1 can drained corn kernels, and 1/2 cup chicken broth. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Remove the skillet from the heat and stir in the 1 cup shredded Colby Jack cheese until melted and fully incorporated.
7. Fluff the cooked rice with a fork. To serve, spoon a portion of rice into bowls and top with the cheesy Southwest beef mixture. Garnish with chopped fresh cilantro and a lime wedge, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 747
• Protein: 38.2 g
• Carbohydrates: 86.8 g
• Fat: 27.4 g
• Fiber: 10 g
• Sodium: 1440 mg
• Saturated Fat: 11.6 g
• Sugar: 12.8 g
• Cholesterol: 94 mg