Description
A quick and easy protein-packed Mexican skillet recipe made with lean ground beef, black beans, corn, diced tomatoes, and shredded cheese. Ready in under 30 minutes.
Ingredients
Units
Scale
- 1 lb lean ground beef
- 1/2 medium onion, diced
- 3 tbsp taco seasoning
- 1/2 cup prepared salsa
- 15 oz can black beans, drained and rinsed
- 15 oz can sweet corn (not drained)
- 10 oz can diced tomatoes and green chiles
- 8.5 oz ready rice, cooked according to package directions
- 4 oz Colby Jack cheese, shredded
- Optional: fresh cilantro, sliced avocado, sour cream, crushed tortilla chips
Instructions
- Heat a large oven-safe skillet over medium heat and lightly grease with oil.
- Add ground beef and diced onion. Cook for 8-10 minutes until beef is browned and onions are soft.
- Preheat oven to broil and position rack in the middle.
- Add taco seasoning and salsa to the skillet and stir to combine.
- Add black beans, undrained corn, and diced tomatoes with green chiles. Stir and simmer for 5-6 minutes until liquid reduces.
- Add cooked rice and mix well.
- Top with shredded cheese.
- Broil for about 1 minute until cheese is melted and bubbly.
- Garnish as desired and serve immediately.
Notes
Shred your own cheese for best melting. If you don’t have an oven-safe skillet, transfer to a baking dish before broiling. Customize with extra spices, jalapeños, or different rice options.