Cheesy Mexican Beef and Rice with Beans, Skillet Dinner
This is one of those dishes that is soul-soothing-delicious. I made this dish on a cold night and it warmed me and the house. I love how the corn stays crunchy and by adding black beans you’re significantly adding fibre and protein. The green onions at the end give more crunch and freshness. Feel free to add cilantro too but I’m of the opinion that cilantro tastes like soap – sorry cilantro 😕
Originally published on 04 April, 2017!
This is how you make it
Serves 6 – 8
1 tbsp cornstarch
2 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp oregano
½ tsp pepper, plus more
½ tsp salt, plus more
453 g (1 pound) extra lean ground beef
1 Medium onion, diced
½ Medium red pepper (or pepper of your choosing)
3 Cloves garlic, crushed
1 Cup long grain rice (I used white…eeeek)
796 ml can diced tomatoes (yummy juices and all)
540 ml can black beans, rinsed
1 Cup corn kernels (I used frozen… still frozen)
1 ½ Cup sodium-reduced beef stock
1-2 Cups grated old cheddar cheese (more cheese equals more calories; I compromised and went with 1 ½ cups), divided
Preheat your oven to 375
Mix together the cornstarch, chili powder, smoked paprika, cumin oregano, the ½ tsp pepper and ½ tsp salt; set aside.
Heat a large, oven safe skillet over high heat and when it’s hot add the beef, brown until cooked through; season with salt and pepper.
Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).
Return the meat to the pan with the heat still on high heat, add in the onion, peppers and seasoning blend; mix well.
Sauté for 3-5 minutes just until the onion start to soften add then add in the garlic and rice; sauté for about 30 seconds, careful to not let anything burn.
Stir in the tomatoes, black beans, corn beef and beef stock; bring the mixture to a boil.
Stir in a ½ cup of the cheddar cheese.
Cover the pan and bake for 45 minutes.
Remove the pan after it’s baked and top with the remaining cheese you’re using.
Place under the broiler until the cheese is melted, bubbling and slightly charred.
Top with the green onion and serve immediately.
A recipe for Tex-Mex classic with beef, rice and veggies all done in one skillet. Its easy, delicious and will feed a crowd 🙂
| Servings | Prep Time |
| 6-8 | 10 minutes |
| Cook Time |
| 55 minutes |
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This is one of those dishes that is soul-soothing-delicious. I made this dish on a cold night and it warmed me and the house. I love how the corn stays crunchy and by adding black beans you're significantly adding fibre and protein. The green onions at the end give more crunch and freshness. Feel free to add cilantro too but I'm of the opinion that cilantro tastes like soap - sorry cilantro 😕
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- 1 tbsp cornstarch
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp pepper , plus more
- 1/2 tsp salt , plus more
- 453 g extra lean ground beef (1 pound)
- 1 Medium onion, , diced
- 1/2 Medium red pepper (or pepper of your choosing)
- 3 Cloves garlic , crushed
- 1 Cup long grain rice (I used white…eeeek)
- 796 ml can diced tomatoes (yummy juices and all) (yummy juices and all)
- 540 ml can black beans , rinsed
- 1 Cup corn kernels (I used frozen… still frozen)
- 1 1/2 Cups sodium-reduced beef stock
- 1-2 Cups grated old cheddar cheese (more cheese equals more calories; I compromised and went with 1 ½ cups), divided
- 3 Green onions , sliced
- Preheat your oven to 375
- Mix together the cornstarch, chili powder, smoked paprika, cumin oregano, the ½ tsp pepper and ½ tsp salt; set aside.
- Heat a large, oven safe skillet over high heat and when it’s hot add the beef, brown until cooked through; season with salt and pepper.
- Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).
- Return the meat to the pan with the heat still on high heat, add in the onion, peppers and seasoning blend; mix well.
- Sauté for 3-5 minutes just until the onion start to soften add then add in the garlic and rice; sauté for about 30 seconds, careful to not let anything burn.
- Stir in the tomatoes, black beans, corn beef and beef stock; bring the mixture to a boil.
- Stir in a ½ cup of the cheddar cheese.
- Cover the pan and bake for 45 minutes.
- Remove the pan after it’s baked and top with the remaining cheese you’re using.
- Place under the broiler until the cheese is melted, bubbling and slightly charred.
- Top with the green onion and serve immediately.
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