Mexican Beef Skillet




406 per portion


1 tbsp. olive oil

3 cloves garlic, minced

1 small white onion, finely diced

1 red bell pepper, diced

1 green bell pepper, diced

1 lb. (450g) ground beef, 5% fat

½ cup (125g) tomato passata

1⅓ cups (235g) canned black beans, drained

1 cup (195g) white rice, raw

1½ cups (355ml) beef stock

½ cup (55g) cheddar cheese, shredded

Taco seasoning:

1 tbsp. paprika

1 tsp. garlic powder

1 tsp. cumin

1 tsp. oregano

½ tsp. smoked paprika

½ tsp. onion powder

½ tsp. red chili flakes

½ tsp. salt, or to taste

½ tsp. black pepper, or to taste

How To

Heat olive oil in a large skillet over medium-high heat. Add the garlic, onion, and bell peppers. Sauté for 3-5 minutes.

Move vegetables to one side and add in ground beef. Cook the beef for 8-9 minutes, or until cooked through and browned. Next, mix everything together in the skillet.

Add taco seasoning, tomato passata, and black beans. Cook for a 2-3 minutes. Then, add in the rice and beef stock. Bring to a boil, and reduce the heat to low.

Cover and allow to simmer for 15-20 minutes or until the rice has softened and absorbed the majority of the liquid.

Sprinkle cheese on top of skillet and either let melt naturally or place it in the heated oven at 400°F (200°C) for a few minutes.

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