This gluten-free (dairy-free optional) flavorful ONE PAN MEXICAN SKILLET is the perfect meal for a busy weeknight! I used ground beef, but you can easily swap for ground turkey if that’s your jam. And if you want to add cheese, I fully recommend shredding it off the block. It’ll melt better, and tastes 1000% better than pre-shredded packaged cheese. Just sprinkle it over the top before the tortilla chips, cover, and it’ll melt in a few minutes. Save this recipe to dish out later!
SIDE NOTE: Make sure the rice you use can be cooked in 15 minutes. This is important!
*Don’t forget we get 20% off Kettle & Fire broth with code JAYME at www.kettleandfire.com.*
INGREDIENTS
1 Tbsp extra virgin olive oil
1 cup white onion, chopped
1 cup green bell pepper, chopped
1 Tbsp fresh garlic, minced
1 lb ground beef
2 Tbsp tomato paste
3 Tbsp taco seasoning (I use mild Siete)
1 (14.5 oz) can diced tomatoes
1 (15.5 oz) can corn, drained
1 (15.5 oz) can black beans, drained and rinsed
1 (4 oz) can diced green chiles
1 cup uncooked rice
1 1/2 cups beef broth (I use Kettle & Fire)
1 (12 oz) jar salsa
2 Tbsp fresh cilantro, chopped (more for topping)
2 Tbsp fresh lime juice (more for topping)
Salt, to taste
Pepper, to taste
Tortilla chips, crushed (for topping, I use Siete tortilla chips)
Optional toppings: yogurt (I use dairy-free Kitehill), shredded cheese (off the block), avocado slices, cilantro, lime squeeze
HOW TO MAKE
-Heat olive oil in a large skillet over medium-high heat.
-Add in onion and bell pepper, and cook for 5 mins.
-Add in garlic, and cook for 1 min. Stir to make sure garlic doesn’t burn.
-Add in ground beef, and cook until browned.
-Stir in tomato paste, taco seasoning, tomatoes, corn, beans, and green chiles.
-Cook for 2 mins.
-Add in rice, broth, salsa, cilantro, and lime juice. Stir to mix.
-Bring to a boil, then lower heat to simmer.
-Cover the skillet, and let cook for 15 mins, stirring occasionally.
-Remove from heat, and let sit for 5 mins.
-Add crushed tortilla chips, and toppings of choice before serving.