Mexican Beef and Rice Skillet
Simplify your weeknight routine with this easy-to-make, one-pan Mexican Beef and Rice Skillet that requires minimal prep and clean-up. Bursting with Mexican-inspired flavors and hearty ingredients, this dish is sure to become a family favorite.
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Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef 93/7
- 1 medium onion diced
- 3 garlic cloves minced
- 1 teaspoon cumin
- ½ teaspoon chipotle chili powder
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- 10- ounce bag frozen diced sweet potatoes thawed
- 2 14.5- ounce cans fire-roasted tomatoes
- 2 14.5- ounce cans black beans rinsed and drained
- 2 cups pre-cooked leftover, or parboiled rice
- 8 ounces shredded cheese such as cheddar or Mexican blend
- Black pepper to taste
Instructions
- In a large, oven-safe skillet, heat avocado oil over medium-high heat. Add the ground beef and diced onion and cook until the beef is browned and onions are translucent. Reduce the heat to medium. Add the minced garlic and sauté until aromatic, about 30 seconds.
- Stir in the seasonings, and then add the thawed sweet potatoes, fire-roasted tomatoes and black beans. Cover and simmer for about 5 minutes.
- Add the cooked rice and cook, covered, for 5 minutes more.
- Turn the oven to broil. Add the shredded cheese and place under the broiler for 1-2 minutes until the cheese is melted and bubbling, careful not to burn.
- Garnish, serve and enjoy!
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