Mexican Skillet Ole
Transform your weeknight dinners with this bold and flavorful Mexican Skillet Ole, a one-pan wonder that's bursting with vibrant Tex-Mex flair! Featuring seasoned ground beef, sautéed vegetables, black beans, and zesty diced tomatoes with green chilies, it’s a hearty mix that’s perfectly complemented by fluffy cooked rice and sweet pops of corn. Topped with a gooey layer of melted Mexican cheese, this skillet dish is as comforting as it is easy to make in just 35 minutes. Garnish it with fresh cilantro, sour cream, or creamy avocado slices for a customizable finish your whole family will adore. Perfect for busy nights, this quick and cheesy Mexican skillet recipe is a satisfying, crowd-pleasing meal you’ll want to add to your regular rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 packet taco seasoning
- 1 14.5-ounce can diced tomatoes with green chilies (Rotel preferred)
- 1 15-ounce can black beans, rinsed and drained
- 2 cups cooked rice
- 1 cup frozen corn
- 1 cup shredded Mexican cheese blend
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 1 medium sliced avocado (optional, for serving)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spatula (about 5-7 minutes). Drain any excess grease if necessary.
Stir in the chopped onion, bell pepper, and garlic. Cook until the vegetables are softened, about 3-4 minutes.
Sprinkle the taco seasoning over the cooked beef and vegetable mixture. Stir to coat evenly.
Add the can of diced tomatoes with green chilies (undrained), black beans, cooked rice, and frozen corn to the skillet. Stir well to combine.
Season the mixture with salt and black pepper. Reduce the heat to medium-low and let it simmer for 5-7 minutes, stirring occasionally.
Sprinkle the shredded cheese evenly over the top of the skillet. Cover with a lid and cook on low heat until the cheese is melted, about 2-3 minutes.
Remove the skillet from heat and let it rest for a minute. Garnish with chopped cilantro, if desired.
Serve warm with optional toppings like sour cream and sliced avocado.
Nutrition Facts
Calories |
3450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.4 g | 279% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 638 mg | 212% | |
| Sodium | 8992 mg | 391% | |
| Total Carbohydrate | 217.5 g | 79% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 29.2 g | ||
| Protein | 165.6 g | 331% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2111 mg | 162% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3788 mg | 81% | |
*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.
