Mexican Beef and Rice Skillet

1 tbsp olive oil

1 large onionchopped

2 cloves garlicminced

1 lb ground beef

1 red pepperdiced

1 yellow pepperdiced

1 tbsp tomato paste

1 package taco seasoningor homemade

Salt and pepperto taste

1 cup parboiled rice

1 ½ cups broth

1 jar chunky salsa

1 15-oz can black beans

1 cup sweet corn

6 Sonora Fajita Tortillas

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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Mexican Beef and Rice Skillet