Mexican Beef Skillet
Hearty and easy.
- 1 tbsp. olive oil
- 3 cloves garlic minced
- 1 small yellow onion finely diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 lb. ground beef, 5% fat
- 1 ⁄2 cup tomato passata
- 1 1/3 cup canned black beans drained
- 1 cup white rice raw
- 1 1/2 cups beef stock
- 1/2 cup cheddar cheese shredded
- 1 tbsp. paprika
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. oregano
- 1⁄2 tsp. smoked paprika
- 1⁄2 tsp. onion powder
- 1⁄2 tsp. red chili flakes
- 1⁄2 tsp. salt or to taste
- 1⁄2 tsp. black pepper or to taste
- 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 broth.
- 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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