A 30 minute ground beef skillet dinner where you only need to dirty up ONE PAN! With corn, tomatoes, bell peppers and cheese!

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!

Would you judge me if I told you that I added extra tortilla chips here?

Yes, the recipe calls for 1/4 cup.

Which is the appropriate amount.

Except.

Well, I may have added 1 heaping cup.

I just felt that 1 cup may have been a better chip-beef-cheese-rice ratio.

Either way.

Grab your skillet.

Throw dinner on the stovetop.

And you’ll be set in 30.

Just remember, no plating here.

Eating straight out of the skillet is the cool thing to do.

And plus.

Less dishes for all.

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!

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!

10 minutes20 minutes

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 Chilies
  • 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:

  1. 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.
  2. Stir in rice until toasted, about 2 minutes.
  3. Stir in Ro*Tel® and 1 1/2 cups water, and bring to a simmer, about 2 minutes.
  4. 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.
  5. Stir in red peppers until heated through, about 1 minute.
  6. Remove from heat and top with cheeses. Cover until cheeses have melted, about 2 minutes.
  7. Serve immediately, garnished with tortilla chips, tomato and cilantro, if desired.

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