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    James Family Cookbook

    Mexican Ground Beef Skillet

    Dinner
    Ground Beef
    Skillet
    ​

    6 servings

    servings

    10 minutes

    active time

    30 minutes

    total time
    Start Cooking

    Ingredients

    1 tablespoon olive oil

    1 tablespoon minced garlic

    1/2 medium yellow onion (minced)

    2 large bell peppers (diced)

    1 lb. 85% ground beef

    3 tablespoons homemade taco seasoning

    1/2 cup tomato sauce

    2 tablespoons green chiles

    15 oz. canned black beans (drained and rinsed)

    1 cup quick-cooking brown rice (quick-cooking white rice works too!)

    1 ½ cups beef broth (any kind)

    1/2 cup Mexican shredded cheddar cheese

    Directions

    Heat olive oil over medium/high heat in a large nonstick skillet*.

    When olive oil is fragrant, add garlic, onion, and bell pepper. Saute for 3-5 minutes.

    Then, move veggies to the side and add in ground beef. Saute ground beef for 7-9 minutes, or until fully cooked. Mix everything together in the pan.

    Once the beef is fully cooked, add taco seasoning, tomato sauce, green chiles, and black beans and cook for a few minutes. Then, add in quick-cooking rice and broth. Bring to a boil over medium/high heat.

    Once boiling, turn down to low and cover. Let simmer for around 20 minutes or until the rice has softened and absorbed the majority of the liquid.

    Sprinkle cheese on top of skillet and either let melt naturally or pop it in the oven at 400ºF for a few minutes to fully melt cheese.

    Serve beef skillet with chips!

    Nutrition

    Serving Size

    -

    Calories

    379 kcal

    Total Fat

    16 g

    Saturated Fat

    -

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    -

    Sodium

    -

    Total Carbohydrate

    28 g

    Dietary Fiber

    6 g

    Total Sugars

    4 g

    Protein

    27 g

    6 servings

    servings

    10 minutes

    active time

    30 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    1 tablespoon olive oil

    1 tablespoon minced garlic

    1/2 medium yellow onion (minced)

    2 large bell peppers (diced)

    1 lb. 85% ground beef

    3 tablespoons homemade taco seasoning

    1/2 cup tomato sauce

    2 tablespoons green chiles

    15 oz. canned black beans (drained and rinsed)

    1 cup quick-cooking brown rice (quick-cooking white rice works too!)

    1 ½ cups beef broth (any kind)

    1/2 cup Mexican shredded cheddar cheese

    Directions

    1

    Heat olive oil over medium/high heat in a large nonstick skillet*.

    2

    When olive oil is fragrant, add garlic, onion, and bell pepper. Saute for 3-5 minutes.

    3

    Then, move veggies to the side and add in ground beef. Saute ground beef for 7-9 minutes, or until fully cooked. Mix everything together in the pan.

    4

    Once the beef is fully cooked, add taco seasoning, tomato sauce, green chiles, and black beans and cook for a few minutes. Then, add in quick-cooking rice and broth. Bring to a boil over medium/high heat.

    5

    Once boiling, turn down to low and cover. Let simmer for around 20 minutes or until the rice has softened and absorbed the majority of the liquid.

    6

    Sprinkle cheese on top of skillet and either let melt naturally or pop it in the oven at 400ºF for a few minutes to fully melt cheese.

    7

    Serve beef skillet with chips!