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–+ servings
One Pot Nacho Beef Skillet

One Pot Nacho Beef Skillet

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
A 30 minute ground beef skillet dinner where you only need to dirty up ONE PAN! With corn, tomatoes, bell peppers and cheese!
4.9 stars (9 ratings)

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces ground beef
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup basmati rice
  • 1 (10-ounce) can Ro*Tel® Mild Diced Tomatoes & Green Chilies
  • 1 cup corn kernels, frozen, canned or roasted
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (12-ounce) jar roasted red peppers, drained and chopped
  • ½ cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • ¼ cup crushed tortilla chips
  • 1 Roma tomato, diced
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

  • Heat olive oil in a large skillet over medium high heat. Add ground beef, garlic and onion. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  • Stir in rice until toasted, about 2 minutes.
  • Stir in Ro*Tel® and 1 1/2 cups water, and bring to a simmer, about 2 minutes.
  • Stir in corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes.
  • Stir in red peppers until heated through, about 1 minute.
  • Remove from heat and top with cheeses. Cover until cheeses have melted, about 2 minutes.
  • Serve immediately, garnished with tortilla chips, tomato and cilantro, if desired.