Weeknight Mexican Skillet
My love language is all in one meals. Well, actually it’s words of affirmation, but you get my point. I used to spend hours in the kitchen making a meal Julia Child would be proud of. But that was before kids and not during the busy season on the farm. Now that I have the most adorable toddler asking “up peas!” while cooking so she can “help” and sneak bites of meat, I need a more streamline approach to meals. And as the days get longer, so does my work making it more imperative to have well rounded meals that are quick and don’t have me trying to focus on a protein, carb, and vegetable all separately. One pot (or skillet) meals to the rescue!
This is a skillet I find myself making on repeat. It’s super easy, makes a ton (yay leftovers for lunch!), and the whole family likes it. My toddler could eat beef, rice, and cheese all day everyday so it’s a win for her. It only takes around 30-45 minutes so it makes cooking less of a chore. I hope your family loves it as much as mine does!
Weeknight Mexican Skillet
Serves 6-8
Ingredients
1-2 pounds of ground beef (I use 2 to boost the protein)
1 large onion, chopped
1-2 bell peppers (1-2 cups), chopped (I often use frozen)
3 tablespoons (1 pack) taco seasoning
2 cups salsa
2 cups bone broth
1 cup rice (I use jasmine, if you use different, you may need to adjust the cooking time)
1 can of black beans, drained and rinsed (when photographing this recipe, I was out of black beans so used kidney which was still good)
2 cups shredded cheese like colby jack or mexican blend
Instructions
In a large skillet, 12 inches, cook the ground beef, onion, and peppers. Season with salt if your taco seasoning is low sodium or doesn’t have any salt in it. If necessary, drain the fat off once the meat is cooked.
Add the taco seasoning, salsa, and bone broth to the skillet. Stir well. Stir in the rice. Reduce heat to low and cover the skillet for 15 minutes. You may need to stir occasionally to avoid the rice sticking to the bottom of the skillet.
Once the rice is cooked, add the black beans. Stir well to combine. Top with cheese. You can just let the cheese melt over the hot food, or you can pop in under the broiler for a couple minutes to crisp it up. I enjoy the crispy cheese, so I put it under the boiler.
Serve with guacamole, sour cream, cilantro, and/or tortilla chips. Enjoy!
