Mexican Skillet Casserole
Satisfy your craving for bold, hearty flavors with this one-pan Mexican Skillet Casserole! Packed with seasoned ground beef, vibrant bell peppers, black beans, and sweet corn, this dish delivers a medley of satisfying textures and rich, smoky spices. The addition of uncooked rice simmered in savory broth ensures a comforting base, while a melted blanket of cheddar cheese ties it all together. Best of all, it’s a quick and easy dinner option, ready in just under an hour and made entirely in one skillet for effortless cleanup. Perfect for family dinners or meal prepping, this protein-packed casserole can be customized with fresh cilantro and a dollop of sour cream for extra flair. Whether for busy weeknights or casual entertaining, this Mexican-inspired skillet casserole is sure to become a new favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 15 ounces black beans, drained and rinsed
- 15 ounces canned diced tomatoes
- 1 cup frozen corn kernels
- 1 cup white or brown rice, uncooked
- 2 cups chicken or vegetable broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional, for serving)
Instructions
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, about 6-8 minutes, breaking it up with a wooden spoon as it cooks.
Add the diced onion, garlic, and bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the black beans, diced tomatoes (with their juices), frozen corn, uncooked rice, and chicken or vegetable broth to the skillet. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
Once the rice is cooked, sprinkle the shredded cheddar cheese over the top. Cover the skillet again and let the cheese melt for 2-3 minutes.
Remove the skillet from the heat and garnish with chopped cilantro, if desired.
Serve hot, optionally topped with a dollop of sour cream. Enjoy!
Nutrition Facts
Calories |
3568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 6268 mg | 272% | |
| Total Carbohydrate | 325.1 g | 118% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 43.5 g | ||
| Protein | 180.4 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1895 mg | 146% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4749 mg | 101% | |
*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.
