Tex-Mex Beef and Rice Skillet

🧂 Ingredients

• 1 lb. 93% or 96% lean ground beef

  or sirloin
• 1 onion

  chopped
• 1 red bell pepper

  chopped
• 1 orange bell pepper

  chopped
• 1 yellow bell pepper

  chopped
• 1 tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. Salt and pepper

  to taste
• 2 tsp. Worcestershire sauce

  (I used a gluten free Worcestershire sauce)
• 1 small zucchini

  quartered and sliced
• 10 oz. can diced tomatoes with green chilies

  undrained
• 11 oz. can chipotle corn

  or fire roasted corn or regular corn kernels, drained
• 15 oz. can pinto beans

  rinsed and drained
• 1 cup Royal Blend rice with red quinoa

  uncooked (or your favorite rice)
• 2-3 cups beef broth

  (see note below)
• 1 lime

  juiced
• 3 cups Habanero cheese

  or Pepper Jack cheese, shredded, plus more for garnish, if desired
• 1/2 cup sour cream

  Habanero or Pepper Jack cheese, shredded
• 1 avocado

  sliced or chopped (or fresh guacamole)
• 1/2 cup ripe olives

  sliced
• 1 cup salsa

  or Pico de Gallo, if desired
• 1/2 cup grape tomatoes

  halved
• 1 tbsp. fresh cilantro

  minced
• 1/2 cup Habanero cheese

  or Pepper Jack cheese, shredded

Instructions

• 1 Cook the onion, bell peppers and beef in a large skillet over medium heat until
  beef is no longer pink.
• 2 Chop the beef down in small pieces with a hamburger chopper while meat is
  frying.
• 3 Drain any fat (but there won’t be much if you use 96% lean beef).
• 4 Add chili powder, cumin, salt and pepper, diced tomatoes with green chilies,
  corn, beans, rice, zucchini, Worcestershire sauce and beef broth.
• 5 Bring mixture to a boil, then reduce heat and simmer, covered, for 20 minutes,
  stirring occasionally. (See note below).
• 6 Juice one lime and drizzle over top of skillet.
• 7 Sprinkle the shredded cheese over top.
• 8 Cover with lid and cook over low heat for about 3-5 minutes, or until cheese is
  melted.
• 9 Remove from heat and serve with Taco Toppings.
• 10 Dice, slice or chop veggies and set aside.
• 11 Spoon sour cream, salsa or pico de gallo into separate bowls to serve.
• 12 Sprinkle toppings over top of skillet or individual servings, as desired.

Nutrition Info