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, it’s 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!
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
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup crushed tortilla chips
- 1 Roma tomato, diced
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- 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.
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These look like some epic nachos! Nice work (:
I made it this afternoon. I skipped the tomatoes and ate it with a bit of sour cream on top. Truly yummy! No doubt will be even better tomorrow eaten as leftovers. Thanks.
Sour cream topping – GENIUS!
My daughter loves tacos, so I make variations of them–all the delicious flavor of tacos, but sometimes as a pasta or rice dish. In either, case extra tortilla chips & sour cream is a must!
This was almost similar to what I did last night. I made your one pot Mexican beef and rice casserole and then I used tortilla chips to scoop the beef and rice! Haha.
Looks delish! It’s got Ro*Tel® so it’s got to be good. FYI, the Ro*Tel® story is an interesting one. Like food history? My dad’s WWII & Office of Strategic Services friend and his family patented the company name. Ro*Tel® originated with the Roettele family from Elsa, TX. It’s mentioned in my WWII book Phantom Seven.