Any easy weeknight Mexican beef and rice skillet for those on the go, featuring a simple homemade tortilla bowl.
https://www.savorynothings.com/mexican-beef-and-rice-skillet/
Preheat oven to 300 degrees. In an oven safe bowl, place tortillas on the bottom to form a bowl shape. When oven is ready, bake until golden brown and solid.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic and beef and cook until browned. Stir in the diced peppers and cook for 1 more minute.
Stir in the tomato paste, taco seasoning, salt and pepper. Cook for 1 minute. Add the rice, broth, salsa, black beans and corn and stir well.
Bring to a simmer, cover the skillet with a lid, reduce the heat and gently cook for around 15 minutes, or until cooked through. Add more broth if necessary.
Top with shredded cheese and cover for another 2 minutes, if you like. Serve with your favorite toppings.
Ingredients
Directions
Preheat oven to 300 degrees. In an oven safe bowl, place tortillas on the bottom to form a bowl shape. When oven is ready, bake until golden brown and solid.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic and beef and cook until browned. Stir in the diced peppers and cook for 1 more minute.
Stir in the tomato paste, taco seasoning, salt and pepper. Cook for 1 minute. Add the rice, broth, salsa, black beans and corn and stir well.
Bring to a simmer, cover the skillet with a lid, reduce the heat and gently cook for around 15 minutes, or until cooked through. Add more broth if necessary.
Top with shredded cheese and cover for another 2 minutes, if you like. Serve with your favorite toppings.
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