Beef Burrito Skillet

 

 

I've been trying to make simpler meals, using what I have on hand.  The prices of everything has gone up, and meat is starting to be quite difficult to buy around here.  Long gone are the days where I could get a pound of ground beef for 3 dollars at the base commissary.

 

It makes it harder to meal plan, but it's also quite fun to try and make delicious meals, that stretch, that fill our tummies but don't break the bank.

 

 

Using just one pound of ground beef, and a few other pantry ingredients, this meal comes together pretty quickly and when paired with a side salad, it makes for a filling dinner that is sure to please everyone.

 

Recipe is adapted from Life in the Lofthouse.

 

 

 

Beef Burrito Skillet

 

Ingredients

• 1 pound lean ground beef (I use 7% fat)
• salt and pepper, to taste
• 2 cloves garlic, minced
• 1 small red bell pepper, diced
• 1 small yellow onion diced
• 1/2 cup salsa
• 1 can (10 ounces) Rotel (diced tomatoes and green chilies) undrained
• 1 can (15 ounces) corn drained
• 1 can (15 ounces) black beans drained
• 1 cup uncooked jasmine rice
• 2 Tablespoons taco seasoning
• 2 ½ cups chicken broth
• 1 cup shredded cheddar or Colby-Jack cheese

Instructions

• Spray a large non-stick skillet with cooking spray. Turn heat to medium-high and then add ground beef to skillet. Crumble beef and season with salt and pepper, to taste. Then add garlic, diced bell pepper and onion. Continue to stir and cook until beef is no longer pink. Drain any grease.
• Add salsa, Rotel, corn, black beans, jasmine rice, taco seasoning and chicken broth. Stir gently to combine everything. Bring to a boil, once it starts to boil reduce heat to low. Cover with lid.
• Let mixture simmer, covered, for 15 to 18 minutes, or until rice is tender and thoroughly cooked.Remove skillet from heat and sprinkle the top evenly with shredded cheese. Let stand a few minutes for cheese to melt then serve.