Mexican Ground Beef Skillet Recipes

Taco Skillet {Easy, Healthy OnePan Meal} – …

WebOct 29, 2020 · Once hot and shimmering, swirl to coat the pan, then add the beef, onion, and bell pepper. Cook for 3 to 5 minutes, until the beef is …

1. Heat the olive oil in a large, ovenproof skillet or Dutch oven with a tight-fitting lid over medium-high heat. Once hot and shimmering, swirl to coat the pan, then add the beef, onion, and bell pepper. Cook for 3 to 5 minutes, until the beef is browned and cooked through and the onion is beginning to soften.
2. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the beef and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
3. Add the salsa and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Recover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, splash in the remaining 1/2 cup water as needed.
4. Towards the end of the cooking time, place a rack in the upper third of the oven (about 6 inches from the top) and turn the oven to broil. Once the skillet is finished cooking on the stove, sprinkle the cheese on top, then transfer to the oven. Broil just until the cheese is melted, about 2 minutes (watch it carefully so it doesn’t burn). Serve hot with any desired toppings or spoon inside tortillas to make tacos, burritos, or quesadillas.

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Mexican Ground Beef Skillet Hot Pan Kitchen

WebJan 19, 2024 · Place the spices and 1.5 tsp of kosher salt in a small bowl. Pour oil in a large skillet and heat over medium heat. Pour the diced …

1. Remove the skin and ends of the onion then dice it using a large cutting board and large sharp knife. Remove the stem and seeds of the bell pepper and dice it as well.
2. Pour oil in a skillet or large non stick pan over medium heat and add in the diced onion and bell pepper. Add in 1 tsp of the kosher salt and stir to combine. Cook for about 5 minutes, until the vegetables are tender, then remove from skillet and set aside.
3. Place the ground beef in the pan over medium heat and break it up with a wooden spoon. Once it's mostly browned (3-5 minutes), add in the remaining kosher salt, ground cumin, garlic powder, & chili powder and cook until the meat is fully browned.
4. Open the can of diced tomatoes and pour them in (without draining). Put the cooked vegetables in the pan as well, then cover with a lid and simmer for 10 minutes over low heat.

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