Looking for a quick and delicious meal that the whole family will love? The One Pot Nacho Beef Skillet is the perfect answer! This hearty dish combines flavorful ingredients into a comforting meal that is made all in one skillet. It’s easy to prepare and requires minimal cleanup, making it ideal for busy weeknights.
Why Make This Recipe
This recipe stands out for its simplicity and taste. The combination of ground beef, rice, and cheese creates a satisfying meal that feels both comforting and indulgent. It’s also highly customizable, allowing you to adjust ingredients based on what you have on hand. Plus, it’s packed with protein and bursts with flavor from the spices and fresh toppings.
How to Make One Pot Nacho Beef Skillet
Ingredients
- 1 tablespoon olive oil
- 8 ounces ground beef
- 3 cloves garlic (minced)
- 1 onion (diced)
- 1 cup basmati rice
- 1 (10-ounce) can Ro*Tel® Mild Diced Tomatoes & Green Chilies
- 1 cup corn kernels (frozen, canned or roasted)
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- Kosher salt and freshly ground black pepper (to taste)
- 1 (12-ounce) jar roasted red peppers (drained and chopped)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup crushed tortilla chips
- 1 Roma tomato (diced)
- 2 tablespoons chopped fresh cilantro leaves
Directions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef, garlic, and onion. Cook until the beef has browned, about 3-5 minutes. Make sure to crumble the beef as it cooks, and drain any excess fat.
- Stir in the rice and cook until lightly toasted, about 2 minutes.
- Add the Ro*Tel® and 1 1/2 cups of water, bringing it to a simmer for about 2 minutes.
- Stir in the corn, chili powder, and cumin, then season with salt and pepper to taste. Bring to a boil, cover, reduce the heat, and simmer until the rice is cooked through, about 13-16 minutes.
- Stir in the red peppers and let them heat through for about 1 minute.
- Remove from the heat and top with cheeses. Cover until the cheese melts, about 2 minutes.
- Serve immediately, garnished with tortilla chips, diced tomato, and cilantro if desired.
How to Serve One Pot Nacho Beef Skillet
This One Pot Nacho Beef Skillet is perfect served straight from the pan. You can top it with additional crushed tortilla chips for some extra crunch, or serve it with a fresh salad for a complete meal. It’s also great with a dollop of sour cream or guacamole on the side!
How to Store One Pot Nacho Beef Skillet
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze portions in freezer-safe containers for up to 3 months. Reheat in the microwave or on the stove until hot throughout.
Tips to Make One Pot Nacho Beef Skillet
- Feel free to substitute the ground beef with ground turkey or chicken for a lighter version.
- Add more vegetables like bell peppers or zucchini to increase the nutrition.
- For heat lovers, consider adding jalapeños or using spicier Ro*Tel®.
- Adjust the cheese blend according to your preferences; you can use pepper jack for a kick!
Variation
You can switch up the main protein by using shredded rotisserie chicken instead of ground beef, or make it meatless by using black beans or lentils.
FAQs
Can I make this recipe in advance?
Yes, you can prepare the ingredients ahead and store them in your fridge. When you’re ready, just follow the cooking steps.
Can I use a different type of rice?
Yes, while basmati rice works well, you can also use jasmine rice or any quick-cooking rice. Keep in mind that cooking times may vary.
What can I do if I don’t have Ro*Tel® on hand?
You can substitute it with any diced tomatoes, and add green chilies or a bit of hot sauce for spice.
Enjoy your delicious One Pot Nacho Beef Skillet!
One Pot Nacho Beef Skillet
Ingredients
Main Ingredients
- 1 tablespoon olive oil For cooking
- 8 ounces ground beef Can substitute with ground turkey or chicken
- 3 cloves garlic (minced)
- 1 medium onion (diced)
- 1 cup basmati rice Can substitute with jasmine or other quick-cooking rice
- 1 10-ounce can Ro*Tel® Mild Diced Tomatoes & Green Chilies Can be substituted with any diced tomatoes and green chilies
- 1 cup corn kernels (frozen, canned or roasted)
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- to taste Kosher salt and freshly ground black pepper
- 1 12-ounce jar roasted red peppers (drained and chopped)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup crushed tortilla chips
- 1 Roma tomato (diced)
- 2 tablespoons chopped fresh cilantro leaves
Instructions
Cooking
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef, garlic, and onion. Cook until the beef has browned, about 3-5 minutes, crumbling the beef as it cooks, and drain any excess fat.
- Stir in the rice and cook until lightly toasted, about 2 minutes.
- Add the Ro*Tel® and 1 1/2 cups of water, bringing it to a simmer for about 2 minutes.
- Stir in the corn, chili powder, and cumin, then season with salt and pepper to taste. Bring to a boil, cover, reduce the heat, and simmer until the rice is cooked through, about 13-16 minutes.
- Stir in the red peppers and let them heat through for about 1 minute.
- Remove from heat and top with cheeses. Cover until the cheese melts, about 2 minutes.
- Serve immediately, garnished with tortilla chips, diced tomato, and cilantro if desired.
