Tex-Mex Ground Beef and Rice Skillet

About This Recipe

A simple, one-pan ground beef and rice skillet with black beans, corn, cilantro lime diced tomatoes, two types of rice, and melty cheese.

Ingredients

• 1 lb Ground Beef (96/4)
• 1 Tbsp Paprika
• 2 tsp Ground Chipotle Peppers (or chili powder)
• 1 tsp Cumin
• 1 tsp Garlic Powder
• 1/2 tsp Black Pepper
• 1/2 tsp Kosher Salt
• 15 oz can Black Beans
• 15 oz can Whole Kernel Corn
• 10 oz can Mexican RO-TEL (diced tomatoes with green chiles)
• 12 oz bag Frozen Cauliflower Rice**
• 9 oz packet Uncle Ben's Ready Rice Original
• 3/4 C 84g Shredded Colby Jack Cheese

Instructions

1. Preheat an oven to 400F and microwave both bags of rice. Set aside.
2. Heat a large 12" skillet over medium-high heat.
3. Mix the spices for the ground beef in a small bowl. Coat both sides of the ground beef with the spices, gently pressing the spices into the surface. Add the ground beef to the skillet and cook for 1-2 minutes on the first side before flipping, crumbling, and cooking another 4-5 minutes until no pink remains.
4. Add the corn, beans, and RO-TEL to the skillet (all undrained) and stir. Cook for 8-10 minutes until very little liquid remains in the skillet.
5. Add both packets of rice to the skillet, stirring to fully incorporate. Top with the shredded cheese and bake for about 5 minutes to fully melt the cheese. Serve with freshly chopped cilantro, fat free Greek yogurt, hot sauce, or your desired toppings.