Burrito Skillet

 

Seriously, this skillet dinner is one of the simplest meals to put together on a weeknight. And one of my favorites! I also love how easy it is to change up this recipe depending on what you have in the pantry and freezer. No black beans? Use pinto or kidney beans instead. Prefer ground turkey or chicken instead of beef? Go for it! Or skip the meat and go vegetarian, or even vegan by using non-dairy cheese. I like brown rice in this recipe, but you can easily use white or cauliflower rice instead.

I serve my burrito skillet with chips, salsa, sour cream, and guacamole on the side. (I love to crumble chips over the top for some crunch!) This dish also makes great leftovers for lunch the next day. 

If you're looking for more Mexican-inspired recipes (Cinco de Mayo?), check out my post here for these delicious selections. 

Yield: 4 to 6

Author: Linda Ditch

Burrito Skillet

A one-pan, easy weeknight dinner when you're craving something Mexcian.

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef, turkey, or chicken
• 1/2 green pepper, diced
• 1/2 red onion, diced
• 1 can black beans, drained
• 1 cup frozen corn
• 1 packet favorite taco seasoning
• 1 10-ounce can diced tomatoes with green chilies
• 2 cups cooked brown rice
• Grated cheese of choice

Instructions

1. Heat the olive oil in a large skillet. Add the ground meat, green peppers, and onions. Cook until meat is browned and vegetables softened.
2. Stir in the black beans and corn. Sprinkle the taco seasoning over the mixture and stir to combine. Then add in the can of tomatoes. Simmer on low until the mixture thickens up a bit. Then stir in the rice.
3. Spread grated cheese over the top of the mixture. Cover the skillet with a lid for a minute. When the cheese has melted, the dish is ready to serve.

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