Mexican Ground Beef and Rice
Mexican ground beef and rice skillet is made with seasoned ground beef, veggies, rice, enchilada sauce, and cheese. Balanced, healthy and ready in 30 minutes!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 cup diced yellow onion
- 1 red bell pepper diced
- 1 small zucchini diced
- Kosher salt and freshly ground black pepper to taste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 4 ounce can diced green chiles
- 2 tablespoons chopped cilantro
- 1 cup frozen fire roasted corn
- 1 cup jasmine rice uncooked and rinsed
- 1 1/2 cups low sodium beef or chicken broth
- 1/2 cup green enchilada sauce
- 1 cup shredded colby jack or cheddar cheese
Instructions
- Add the olive oil to a large deep skillet or Dutch oven. Heat it over medium-high heat.
- Add in the ground beef and crumble it. Push it to one side of the skillet and add in the onion, red bell pepper, and zucchini. Season everything with salt and pepper. Cook for several minutes or until the beef is nearly cooked through and the veggies have started to soften.
- Add the green chiles, cilantro and dried spices into the mixture and stir everything together.
- Dump in the rice, corn, enchilada sauce, and beef broth. Stir everything together and bring it to a simmer.
- Once simmering, turn the heat down to low and cover with the lid. Cook for 15 minutes or until the rice is done cooking.
- Remove the lid and sprinkle the cheese on top. Cover and let it rest for 5 minutes.
- Garnish with chopped cilantro before serving.
Nutrition
Calories: 567kcal | Carbohydrates: 54g | Protein: 40g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 102mg | Sodium: 922mg | Potassium: 1013mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2052IU | Vitamin C: 59mg | Calcium: 284mg | Iron: 5mg