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.