It is still so hot here that I can’t stand to turn on the oven. This little skillet meal made a nice dinner!
Mexican Skillet Dinner Recipe
1 pound extra lean ground beef
1 cup onion (about 1 medium onion), chopped
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
3 cups cooked brown rice ( 1 1/2 cups dry uncooked rice)
1 can (16 oz. size) pinto beans, drained
1 can (about 7 ounce size) diced green chiles
1 can (14 oz.) diced tomatoes, un-drained
1 cup frozen corn, thawed
1 medium tomato, chopped
fresh chopped cilantro for garnish
grated cheddar cheese for garnish
Cook meat and onion in large skillet over medium-high heat until brown, stirring to crumble; drain.
Return meat to skillet. Add chili powder, cumin and salt. Stir in rice, canned tomatoes, corn, pinto beans and green chiles; thoroughly heat. Garnish with chopped fresh tomato, cilantro and cheddar cheese. Serve immediately.
This is awesome – so easy to make and great for a quick dinner on a busy weeknight!
Looking forward to trying this! Thanks for sharing the recipe.
We had this last night and it was GREAT! My hubby loved it. I put a little low-fat sour cream on mine, he added a little salsa. So good!
This looks great! I’m adding it to my menu plan for later this week!
This sounds really good! We love brown rice in just about anything.
This sounds so delicious! I need a recipe like this that is quick and easy.
I love that this calls for brown rice!
Yum, that looks delicious. Perfect summertime meal!
I agree, I try to avoid turning the oven on during the summer. That looks really good!
can’t wait to try this. thanks for sharing! 🙂
this recipe sounds wonderful, thanks for sharing!
Mmmm, I love the look of this. Think you’ve just given me tomorrow’s meal!