One Pot Nacho Beef Skillet
A quick and delicious one-skillet meal combining ground beef, rice, cheese, and flavorful toppings, perfect for busy weeknights.
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.
Notes
You can top the dish with additional crushed tortilla chips for extra crunch or serve it with a fresh salad, sour cream, or guacamole.