This Mexican Ground Beef Skillet is both really tasty and endlessly adaptable! Make my recipe or make adjustments to make it yours.
You can even add toppings like scallions, hot sauce, cilantro, sour cream, avocado, and olives. It’s all good!
- 1 Tbsp. olive oil
- 1 lb. ground beef (see note)
- 2 bell peppers (red, green, yellow, or a combination), cut into ¼-in. strips
- 1 onion, cut into ¼-in. strips
- 1 tsp. salt, plus more to taste
- 2 cups salsa
- 1 ½ cups beef broth or water
- 1 (15-oz.) can black or pinto beans, drained
- 1 cup uncooked long grain white rice
- 1 cup shredded Cheddar, Monterey Jack, or a Cheddar-Jack cheese blend
- In a very large skillet, heat the oil over medium heat. Add the beef and, using a spatula, press the beef into an even, flat layer in the pan. Let cook untouched for 4 minutes.
- Stir in the bell peppers, onion, and salt, breaking the meat up. Continue cooking, stirring occasionally, until the meat is cooked through and the vegetables are crisp-tender, 5 to 6 minutes.
- Stir in the salsa, broth, beans, and rice. Bring to a boil over high heat. Reduce to a simmer, cover, and cook until the liquid is absorbed and the rice is tender, 20 to 25 minutes.
- Remove from the heat and stir. Sprinkle on the cheese. Cover and let stand until the cheese melts, about 2 minutes.
Note: I like to use 85% lean, but whatever you like will work for this recipe. You can even use ground pork, chicken, or turkey.