Beef Taco Skillet
CALORIES: 669
PREP: 5 minutes
COOK: 25 minutes
This delicious Beef Taco Skillet is a wonderful simple dinner option that the whole family will love! It comes together in a single pan, and is ready in no time. To make things even easier you can prep all of your ingredients during your weekly meal prep!
Ingredients
| 1 tbsp | oil |
|---|---|
| 1 lb | lean ground beef |
| 1 | yellow onion, diced |
| 1 | red bell pepper, diced |
| 1 | orange bell pepper, diced |
| 2 tbsp | tomato paste |
| 1 tbsp | chili powder |
| 1/2 tsp | dried oregano |
| 1/2 tsp | garlic powder |
| 1 cup | long grain white rice |
| 1 | 15-oz can black beans, drained and rinsed |
| 1/2 cup | corn kernels |
| 2 1/2 cups | chicken broth |
| 1/2 cup | shredded cheddar cheese |
| 1/2 cup | sour cream |
| 1/4 cup | fresh cilantro leaves |
| 1 | lime, cut into wedges |
Salt and pepper to taste |
Directions
In a large skillet, heat the oil over medium-high heat. Add the beef to the pan and cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 to 6 minutes. Season with salt and pepper to taste. Add the onion, red bell pepper, and orange bell pepper. Cook until they begin to soften, about 2 to 3 minutes. Add the tomato paste, chili powder, oregano, and garlic powder. Cook, stirring, until they become fragrant, about 1 minute. Add the rice, beans, and corn. Stir in the chicken broth and bring the mixture to a boil. Reduce the heat to low and cover the skillet. Cook until the rice is tender and the liquid has been absorbed, about 15 minutes.
Serve immediately topped with the cheddar cheese, sour cream, cilantro, and lime wedges. Store in the refrigerator for up to 3 days.
| Per serving | |
|---|---|
| Calories (kcal) | 669 |
| Total Fat (g) | 29 |
| Saturated fat (g) | 11 |
| Cholesterol (mg) | 135 |
| Sodium (mg) | 1274 |
| Total Carbohydrate (g) | 53 |
| Dietary Fiber (g) | 12 |
| Total Sugars (g) | 8 |
| Protein (g) | 50 |
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