A 30 minute ground beef skillet dinner where you only need to dirty up ONE PAN! With corn, tomatoes, bell peppers and cheese!
4.9 stars (8 ratings)
Ingredients
1tablespoonolive oil
8ouncesground beef
3clovesgarlic, minced
1onion, diced
1cupbasmati rice
1 (10-ounce)canRo*Tel® Mild Diced Tomatoes & Green Chilies
1cupcorn kernels, frozen, canned or roasted
¼teaspoonchili powder
¼teaspooncumin
Kosher salt and freshly ground black pepper, to taste
1 (12-ounce)jarroasted red peppers, drained and chopped
½cupshredded cheddar cheese
½cupshredded Monterey Jack cheese
¼cupcrushed tortilla chips
1Roma tomato, diced
2tablespoonschopped 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.