Mexican Beef & Rice Skillet

This is no ordinary skillet recipe. Ground beef cooked with quick-cooking rice, black beans, hominy and tomatoes team up for a Mexican treat.

  • 30
    min
  • 6
    SERVINGS
  • 570
    Cal
  • 42 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1-1/2 pounds Ground Beef (93% lean or leaner)
  • 2 cups uncooked quick-cooking rice
  • 1/4 cup sliced green onions
  • 1 can (15 ounces) black beans, rinsed, drained
  • 1 can (about 15 ounces) hominy or corn, drained
  • 1-3/4 cups water
  • 1 can (10 ounces) diced tomatoes with mild green chilies, undrained
  • 1/2 teaspoon ground turmeric
  • 1-1/2 cups finely shredded Mexican cheese blend

Cooking:

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
  2. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
  3. Add rice and green onions; cook and stir 5 minutes. Stir in beans, hominy, water, tomatoes and turmeric; bring to a boil. Cover and remove from heat; let stand 5 minutes. Sprinkle with cheese.

Nutrition Information

Butcher Counter

Mexican Beef & Rice SkilletGround Beef Ingredient Cuts

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