- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/2 medium yellow onion, minced
- 2 large bell peppers, diced
- 1 lb. 85% ground beef
- 3 tablespoons homemade taco seasoning
- 1/2 cup tomato sauce
- 2 tablespoons green chiles
- 1 15-oz. can black beans, drained and rinsed
- 1 cup quick-cooking brown rice (quick-cooking white rice works too!)
- 1.5 cups beef broth (any kind)
- 1/2 cup Mexican shredded cheddar cheese
- Heat olive oil over medium/high heat in a large nonstick skillet*.
- When olive oil is fragrant, add garlic, onion, and bell pepper. Saute for 3-5 minutes.
- Then, move veggies to the side and add in ground beef. Saute ground beef for 7-9 minutes, or until fully cooked. Mix everything together in the pan.
- Once the beef is fully cooked, add taco seasoning, tomato sauce, green chiles, and black beans and cook for a few minutes. Then, add in quick-cooking rice and broth. Bring to a boil over medium/high heat.
- Once boiling, turn down to low and cover. Let simmer for around 20 minutes or until the rice has softened and absorbed the majority of the liquid.
- Sprinkle cheese on top of skillet and either let melt naturally or pop it in the oven at 400ºF for a few minutes to fully melt cheese.
- Serve beef skillet with chips!
Tips & Notes
- Skillet size: we used a 16-inch skillet, but if you use something smaller, just make sure it is deep enough. A dutch oven would work perfectly!
- Nutrition information includes our homemade taco seasoning recipe.
Nutrition FactsServing Size: 1/6 Calories: 379 Sugar: 4 Fat: 16 Carbohydrates: 28 Fiber: 6 Protein: 27
Keywords: ground beef skillet