Southwestern Beef Skillet
Satisfy your craving for bold, hearty flavors with this one-pan Southwestern Beef Skillet, a quick and easy dinner option that’s loaded with Tex-Mex flair. This recipe combines savory ground beef with fire-roasted tomatoes, black beans, sweet corn, and a medley of smoky spices like cumin and chili powder. Long-grain white rice simmers to perfection in a rich broth, soaking up all the vibrant flavors, while a melted layer of cheddar cheese adds a perfect creamy finish. Topped with fresh cilantro and served with a squeeze of lime, this 30-minute crowd-pleaser is your go-to for a comforting, flavor-packed meal with minimal cleanup. Perfect for busy weeknights, this skillet dish is nutritious, loaded with protein, and bursting with Southwest-inspired charm.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can (14.5 ounces) fire-roasted diced tomatoes (with liquid)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup long-grain white rice, uncooked
- 2 cups chicken or beef broth
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped (optional)
- 1 lime wedges (for serving)
Instructions
Heat a large skillet over medium-high heat. Add the olive oil and ground beef, breaking up the meat with a spoon. Cook until browned, about 5 minutes. Drain any excess grease if needed.
Add the diced onion, minced garlic, and diced red bell pepper to the skillet. Sauté for 3-4 minutes, until the vegetables start to soften.
Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices and enhance their flavor.
Add the fire-roasted diced tomatoes (including their liquid), black beans, frozen corn, uncooked rice, and chicken or beef broth. Stir everything to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
Once the rice is cooked, remove the skillet from heat and sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again for 2-3 minutes, allowing the cheese to melt.
Garnish with fresh cilantro if desired. Serve hot with lime wedges on the side.
Nutrition Facts
Calories |
3132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 6026 mg | 262% | |
| Total Carbohydrate | 325.3 g | 118% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 38.7 g | ||
| Protein | 161.9 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1293 mg | 99% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 4338 mg | 92% | |
*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.
