Beef Burrito Skillet
This Beef Burrito Skillet is a Mexican favorite that'll be on your table in less than 30 minutes! It's beyond yummy and is perfect for those busy weeknights, weekly meal prep or for your weekend football parties.
Servings: 4 servings
Calories: 528kcal
Ingredients
- 1 lb. ground beef
- 1 cup yellow onion, chopped
- 1 1-oz. package taco seasoning
- 1 1/4 cups water
- 1 10-oz. can Rotel tomatoes and green chilies, undrained
- 1 15-oz. can pinto beans, rinsed and drained
- 2 cups cooked brown rice
- 1 cup shredded cheddar jack cheese, plus extra for serving
- sour cream, for serving if desired
- cilantro leaves, as garnish, if desired
Instructions
- In a large skillet over medium-high heat, cook ground beef and onion, breaking up the meat with a spoon. Cook until the beef is no longer pink and the onion is translucent. Drain.
- Add the taco seasoning, water, tomatoes with green chilies, pinto beans and rice. Bring to a boil.
- Reduce the heat to medium-low and simmer the mixture, uncovered, stirring occasionally, until almost all the water has evaporated, about 5-7 minutes.
- Stir in the cheese until melted. Remove from the heat.
- Garnish with cilantro leaves, if desired. Serve with extra cheese and sour cream.
Notes
I used one 10 ounce can of Rotel tomatoes with green chilies, but you could also substitute plain petite diced tomatoes. I love the added flavor of the green chilies.
To make this recipe really easy, I used one 8.8-oz. package of already cooked Minute Brown Rice that’s in the little cups. If you can’t find that at your local market, you can just use 2 cups of cooked brown rice.
Nutrition
Calories: 528kcal | Carbohydrates: 27g | Protein: 29g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 279mg | Potassium: 469mg | Fiber: 2g | Sugar: 2g | Vitamin A: 307IU | Vitamin C: 3mg | Calcium: 243mg | Iron: 3mg