Description
This flavorful Taco Skillet recipe combines lean ground beef, black beans, and brown rice simmered with chili spices and salsa for a hearty one-pot meal. Topped with melted Monterey Jack cheese and served with tortillas, it’s perfect for a satisfying dinner that brings vibrant Mexican-inspired flavors to your table with minimal fuss.
Ingredients
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound 93% lean ground beef
- 1 small yellow onion, chopped
- 2 red or green bell peppers, chopped
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 can low-sodium black beans (15 ounces), rinsed and drained
- 1 cup long or medium-grain brown rice
- 1 15- or 16-ounce jar chunky salsa
- 1 ½ to 2 cups water, divided
- 1 cup shredded Monterey Jack cheese
Optional for Serving
- Whole wheat flour or corn tortillas, warmed
Instructions
- Heat the Skillet: Heat the olive oil in a large, ovenproof skillet or Dutch oven with a tight-fitting lid over medium-high heat. Once the oil is hot and shimmering, swirl it to coat the pan evenly.
- Brown the Meat and Vegetables: Add the ground beef, chopped onion, and chopped bell peppers to the skillet. Cook for 3 to 5 minutes, stirring occasionally, until the beef is browned and cooked through and the onions begin to soften.
- Add Spices and Beans: Sprinkle in the chili powder, garlic powder, cumin, oregano, kosher salt, and black pepper. Stir well to coat the meat mixture and cook for 30 seconds to release the spices’ flavors. Then add the rinsed and drained black beans along with the dry brown rice. Stir everything together to combine.
- Add Salsa and Water, Simmer: Pour in the chunky salsa and 1 ½ cups of water, stirring well to combine the ingredients. Bring the mixture to a gentle boil, then cover the skillet with its lid and reduce the heat to simmer. Let it cook undisturbed for 30 minutes.
- Stir and Continue Cooking: After 30 minutes, remove the lid and stir the skillet contents, scraping any rice that begins to stick to the bottom to prevent burning. Recover the skillet and continue simmering with the lid on until the rice is tender, about 10 to 20 more minutes. Stir every 10 minutes and add the remaining ½ cup water as needed if the rice looks dry.
- Broil with Cheese: While the rice finishes cooking, place an oven rack in the upper third of the oven about 6 inches from the top and preheat the broiler. Once the skillet rice mixture is done, sprinkle the shredded Monterey Jack cheese evenly over the top. Transfer the skillet to the oven under the broiler and melt the cheese for about 2 minutes. Watch closely to avoid burning.
- Serve: Serve the Taco Skillet hot. Optionally, spoon the mixture into warmed tortillas for tacos, burritos, or quesadillas, and add your favorite toppings as desired.
Notes
- Use long or medium-grain brown rice to avoid mushy texture; short grain or instant rice will not work well.
- Substitute black beans with canned kidney or pinto beans if preferred.
- Watch the cheese closely when broiling to prevent burning.
- Leftovers can be refrigerated and reheated for a quick meal the next day.
- To make it vegetarian, omit ground beef and add extra beans or vegetables.