Hacienda Hamburger Skillet
Transport your taste buds to a Tex-Mex paradise with this flavor-packed Hacienda Hamburger Skillet! Combining the hearty goodness of seasoned ground beef, vibrant bell peppers, and tender rice with the bold flavors of black beans, diced tomatoes with green chilies, and a medley of spices, this one-pan recipe is the perfect weeknight dinner solution. With a final touch of melted cheddar cheese and fresh cilantro, this skillet meal is easy to prepare in just 45 minutes from start to finish, making it a family-favorite comfort food. Whether you're looking for a quick dinner idea or a crowd-pleasing dish, this cheesy, zesty beef skillet offers a perfectly balanced combo of convenience and irresistible flavor—all served in a single pan for easy cleanup!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn
- 1 14-ounce can diced tomatoes with green chilies, undrained
- 1 cup long-grain white rice, uncooked
- 2 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain excess grease if necessary.
Add the diced onion and garlic to the skillet. Cook, stirring occasionally, until softened and fragrant, about 2-3 minutes.
Stir in the diced red and green bell peppers. Cook for another 2-3 minutes until the peppers start to soften.
Add the black beans, frozen corn, and the can of diced tomatoes with green chilies (including the liquid). Stir to combine.
Sprinkle the chili powder, ground cumin, paprika, salt, and black pepper over the mixture. Stir well to coat the ingredients with the spices.
Stir in the uncooked rice and beef broth. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid. Stir once or twice during cooking to prevent sticking.
Once the rice is cooked, sprinkle the shredded cheddar cheese evenly over the skillet. Cover and let it sit for 2-3 minutes, or until the cheese melts.
Remove from heat and garnish with freshly chopped cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 6565 mg | 285% | |
| Total Carbohydrate | 272.1 g | 99% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 25.4 g | ||
| Protein | 149.1 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1154 mg | 89% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3622 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
