One-Pan Tex-Mex Ground Beef Skillet
One-Pan Tex-Mex Ground Beef Skillet is a hearty 30-minute dinner with beef, rice, corn, black beans, and a homemade low-sodium taco seasoning.
Ingredients
- 1 ½ lb ground beef
- 1 ½ cups cooked brown or white rice day-old works best
- 1 cup frozen corn
- 1 15 oz can Rotel, drained
- ½ cup canned black beans drained and rinsed
- ½ cup chopped green onion plus 2 tablespoons to top
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons Mrs. Dash seasoning
- 1 ¼ teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Brown the ground beef in a skillet over medium heat. Drain out all of the fat.
- Sprinkle in all of the seasonings and stir to coat.
- Add the corn, drained Rotel, and green onion, then mix the ingredients. Cook for 5 minutes.
- Add the cooked rice and fold it into the mixture. Add the black beans and stir until well combined.
- Cook for 5 minutes or so, then turn off the heat and top with the cheddar cheese and reserved green onions.
- Serve and enjoy.
Notes
Taco seasoning: The Mrs. Dash, chili powder, onion powder, and garlic powder together make up the homemade low-sodium taco seasoning; there's no separate packet.
Rice: Use pre-cooked rice, ideally made the day before and refrigerated, so it doesn't get mushy. It won't cook through in the skillet.
Drain well: Drain the Rotel and rinse the beans to avoid a watery skillet.
Protein swaps: Use ground turkey, chicken, or venison in place of beef.
Bean swaps: Red or pinto beans work, or leave the beans out.
Serving: Great with tortilla chips, tortillas, guacamole, and sour cream, or wrapped into burritos.
Storage: Refrigerate leftovers in an airtight container. This dish also freezes well.