One Pot Nacho Beef Skillet
A 30 minute ground beef skillet dinner where you only need to dirty up ONE PAN! With corn, tomatoes, bell peppers and cheese!
Dovetailing Tip: Cook an additional one pound of ground beef today to be used on day 5 for the shepherds pie.
Prep Time:
Cook Time:
Total Time:
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 chili |
| 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 olive oil in a large skillet over medium high heat. Add ground beef, garlic and onion. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in rice until toasted, about 2 minutes.
Stir in Ro*Tel® and 1 1/2 cups water, and bring to a simmer, about 2 minutes.
Stir in corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes.
Stir in red peppers until heated through, about 1 minute.
Remove from heat and top with cheeses. Cover until cheeses have melted, about 2 minutes.
Serve immediately, garnished with tortilla chips, tomato and cilantro, if desired.
Source: damndelicious.net
