Tex-Mex Beef and Rice Skillet

Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. You’re welcome.MORE+LESS-

1

lb lean (at least 80%) ground beef

1

tablespoon vegetable oil

1

medium red bell pepper, diced

1

cup fresh or frozen corn kernels

1

can (10 oz) Old El Paso™ enchilada sauce

1

package (1 oz) Old El Paso™ original taco seasoning mix

1

cup shredded Mexican cheese blend (4 oz)

2

tablespoons chopped fresh cilantro leaves

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• 1

  In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.

• 2

  Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.

• 3

  Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.

• 4

  Top with cheese and cilantro.

Expert Tips

• No leftover rice in the fridge? Frozen precooked rice is a good option.
• For even more flavor, serve with hot sauce and lime wedges.

Nutrition Facts

Serving Size: 1 Serving

Calories

380

Calories from Fat

150

% Daily Value

Total Fat

17g

26%

Saturated Fat

7g

37%

Trans Fat

1/2g

Cholesterol

65mg

21%

Sodium

920mg

38%

Potassium

330mg

9%

Total Carbohydrate

37g

12%

Dietary Fiber

1g

6%

Sugars

4g

Protein

21g

Vitamin A

20%

20%

Vitamin C

25%

25%

Calcium

15%

15%

Iron

15%

15%

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

• While these days one-skillet recipes are practically a dime a dozen, you’ll find yourself disappointed that they often fall short in the flavor department. Rest assured, that’s not the case with the Tex-Mex dish thanks to fresh cilantro, red bell pepper and a small-but-mighty packet of taco seasoning. We used ground beef but ground chicken or turkey would be just as good. If you’re looking for a little more kick, you can add a few drops of hot sauce or sprinkle red pepper flakes into the skillet. Feel free to take this customizable recipe wherever you want it to go with poblano peppers, salsa, sour cream, more cheese (yes, please!), jalapenos or green chiles. Then devour it, wash your skillet and find your next skillet dinner to make tomorrow!