Tex Mex Ground Beef Skillet
This is a perfect weeknight dinner dish for when youre pressed for time but want something filling and hearty. This recipe is like a taco in every spoonful with the meat, beans, rice and veggies all blending together.
This is a perfect weeknight dinner dish for when youre pressed for time but want something filling and hearty. This recipe is like a taco in every spoonful with the meat, beans, rice and veggies all blending together.
- 1 tsp garlic powder
- 1 cup frozen corn
- 1 tsp onion powder
- 1/2 cup sharp cheddar cheese
- 1 1/2 lb ground beef
- homemade low sodium taco seasoning
- 2 tbsp mrs. dash seasoning
- 1 1/4 tsp chili powder
- 1 1/2 cup brown or white rice (i used rice that was made the and refrigerated)
- 15 oz can of rotel (drained)
- 1/2 cup canned black beans (drained and rinsed)
- 1/2 cup chopped green onion (plus 2 tbsp to top off with)
- Carbohydrate 3.99559453125 g
- Cholesterol 66.495527175 mg
- Fat 15.660688375 g
- Fiber 0.461385921493173 g
- Protein 18.4623565468125 g
- Saturated Fat 6.7557484389125 g
- Serving Size 1 1 Serving (164g)
- Sodium 110.0196495375 mg
- Sugar 3.53420860975683 g
- Trans Fat 1.98549465948125 g
- Calories 233 calories
Step-by-step
- Brown the ground beef in a skillet over medium heat. Drain out all of the fat
- Sprinkle in all of the seasonings, and stir.
- Add in the corn, rotel, and green onion, then mix the ingredients.
- Cook for five minutes then add in the rice, and fold in all of the ingredients.
- Next, add in the beans, and stir the ingredients until well combined.
- Cook for 5 minutes or so, then turn off the heat, and top with cheese and green onions.
- Serve and enjoy! XOXO
Protein and Starch Substitutions
Replacing ground beef with ground turkey alters the fat content significantly, requiring an extra tablespoon of oil to prevent dryness during the browning phase. When incorporating pre-cooked rice that spent 24 hours in the refrigerator, break apart any clumps thoroughly before adding it to the skillet so the grains distribute evenly. Cold grains resist absorbing moisture if left in solid masses.Evaluating Doneness Visually
Assessing doneness relies entirely on visual and textural cues rather than internal temperature probes. Brown the meat thoroughly over medium heat until no pink remains and the rendered fat turns clear rather than cloudy. Once the corn and black beans enter the pan, cook the mixture for exactly five minutes to heat the produce through without over softening the beans.Preserving Textural Integrity
Maintaining distinct textures requires careful management of moisture release from canned ingredients like Rotel tomatoes and black beans. Excess liquid prevents proper browning of the beef and turns the rice mushy, so draining canned components completely is critical for success. Fold the sharp cheddar cheese in only after turning off the heat to create a glossy melt instead of a grainy oil separation.
