Mexican Beef and Rice Skillet
This easy yet delicious Mexican Beef and Rice Skillet has ground beef, black beans, and cheese and is topped with our favorite Chipotle Crema.
Servings: 10 servings
Chef Alli
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Ingredients
Tex Mex Beef and Rice Casserole
- 2 lbs. ground beef
- 3 Tbs. taco seasoning
- 1 Tbs. dehydrated onion flakes
- 2 cups chicken broth
- 1 cup jasmine or basmati rice
- 15 oz. can black beans, drained and rinsed
- 2 - 14.5 oz. cans diced tomatoes and green chilies, undrained
- 1-2 tsp. minced chipotle peppers, or chipotle sauce
- 15 oz. can sweet corn, drained
- 2 cups shredded cheddar cheese
- sliced scallions and chopped cilantro, as garnishes if desired
Chipotle Crema, optional
- 1 cup sour cream
- 1-2 tsp. minced chipotles in adobo
Instructions
Make the Chipotle Crema
- In a small bowl, combine the sour cream with the minced chipotles until well blended; refrigerate.
Make the Beef and Rice
- In a large 12-inch cast iron or other heavy skillet, over medium high heat, add the ground beef, crumbling it as it cooks until no pink remains and the beef is well browned; drain any fats that accumulate.
- Add the taco seasoning and dehydrated onions, continuing to cook for an additional 1-2 minutes.
- Add the chicken broth, rice, black beans, diced tomatoes and green chiles, and minced chipotles, stirring to combine.
- Cover and allow to simmer 15-20 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the skillet.
- Stir in the frozen corn, cook for an additional 2 minutes or until hot throughout, then top with the shredded cheese and optional garnishes. Top with Chipotle Crema and serve at once.
Nutrition
Calories: 456kcalCarbohydrates: 19gProtein: 26gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 102mgSodium: 615mgPotassium: 542mgFiber: 4gSugar: 4gVitamin A: 561IUVitamin C: 5mgCalcium: 220mgIron: 3mg
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