One-Pan Mexican Beef and Rice Skillet

Ingredients

• 1 lb Lean ground beef (90/10 or 93/7)
• 1 tbsp Olive oil
• 1/2 cup Yellow onion, diced
• 1 Red bell pepper, diced
• 3 cloves Garlic, minced
• 1 tbsp Chili powder
• 2 tsp Ground cumin
• 1 tsp Paprika
• 1 tsp Garlic powder
• 1/2 tsp Kosher salt
• 1/2 tsp Black pepper
• 2 cups Beef broth
• 1 (14.5-ounce) can Canned diced tomatoes, undrained
• 1 cup Long-grain white rice
• 1 (15-ounce) can Canned black beans, rinsed and drained
• 1 cup Frozen corn
• 1 1/2 cups Shredded Mexican cheese blend
• For serving: sliced avocado, chopped fresh cilantro, sour cream, lime wedges

Steps

1. 1

   Combine the chili powder, cumin, paprika, garlic powder, salt, and pepper in a small bowl.

2. 2

   Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until it begins to brown. Add the prepared spice blend and cook for 1 minute more, until fragrant.

3. 3

   Stir in the diced onion and bell pepper. Cook for 5 minutes, stirring occasionally, until they begin to soften.

4. 4

   Add the minced garlic to the pan and cook for 1 minute until fragrant.

5. 5

   Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Stir in the undrained tomatoes, rice, black beans, and corn.

6. 6

   Bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and cook for 18-20 minutes, or until the rice is tender and has absorbed the liquid.

7. 7

   Turn off the heat. Sprinkle the cheese evenly over the top, then cover the pan again for 2-3 minutes to allow the cheese to melt.

8. 8

   Serve immediately, topped with avocado, cilantro, a dollop of sour cream, and a squeeze of lime juice.