Name: Beef Taco Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp oil; 1 lb lean ground beef; 1 yellow onion, diced; 1 red bell pepper, diced; 1 orange bell pepper, diced; 2 tbsp tomato paste; 1 tbsp chili powder; 1/2 tsp dried oregano; 1/2 tsp garlic powder; 1 cup long grain white rice; 1 15-oz can black beans, drained and rinsed; 1/2 cup corn kernels; 2 1/2 cups chicken broth; 1/2 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup fresh cilantro leaves; 1 lime, cut into wedges; Salt and freshly ground black pepper

Recipe

This delicious Beef Taco Skillet is a wonderful simple dinner option that the whole family will love! It comes together in a single pan, and is ready in no time. To make things even easier you can prep all of your ingredients during your weekly meal prep!

Yield: 4

Beef Taco Skillet

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

1 tbsp oil
1 lb lean ground beef
1 yellow onion, diced
1 red bell pepper, diced
1 orange bell pepper, diced
2 tbsp tomato paste
1 tbsp chili powder
½ tsp dried oregano
½ tsp garlic powder
1 cup long grain white rice
1 15-oz can black beans, drained and rinsed
½ cup corn kernels
2 ½ cups chicken broth
½ cup shredded cheddar cheese
½ cup sour cream
¼ cup fresh cilantro leaves
1 lime, cut into wedges
Salt and freshly ground black pepper

Instructions

In a large skillet, heat the oil over medium-high heat. Add the beef to the pan and cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 to 6 minutes. Season with salt and pepper to taste.
Add the onion, red bell pepper, and orange bell pepper. Cook until they begin to soften, about 2 to 3 minutes. Add the tomato paste, chili powder, oregano, and garlic powder. Cook, stirring, until they become fragrant, about 1 minute.
Add the rice, beans, and corn. Stir in the chicken broth and bring the mixture to a boil. Reduce the heat to low and cover the skillet.
Cook until the rice is tender and the liquid has been absorbed, about 15 minutes.
Serve immediately topped with the cheddar cheese, sour cream, cilantro, and lime wedges. Store in the refrigerator for up to 3 days.