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5

Tex-Mex Beef and Rice Skillet

Prep 35 min
Total 35 min
Servings 6

Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome. MORE + LESS -

Ingredients

lb lean (at least 80%) ground beef

tablespoon vegetable oil

cup diced yellow onion

medium red bell pepper, diced

cup fresh or frozen corn kernels

can (10 oz) Old El Paso™ enchilada sauce

package (1 oz) Old El Paso™ original taco seasoning mix

cups cooked white rice

cup shredded Mexican cheese blend (4 oz)

tablespoons chopped fresh cilantro leaves

Steps

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1

In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.
2

Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
3

Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
4

Top with cheese and cilantro.

Expert Tips

No leftover rice in the fridge? Frozen precooked rice is a good option.
For even more flavor, serve with hot sauce and lime wedges.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 7g 37% Trans Fat 1/2g
Cholesterol: 65mg; 21%
Sodium: 920mg; 38%
Potassium: 330mg; 9%
Total Carbohydrate: 37g; 12%
Dietary Fiber 1g 6% Sugars 4g
Protein: 21g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 25%; 25%
Calcium: 15%; 15%
Iron: 15%; 15%

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;