Ground Beef Taco Skillet

Browned ground beef simmered with rice, black beans, and salsa, finished with melted cheddar. Scoop into bowls or wrap in tortillas. Thirty-minute weeknight dinner.

By Brandon Carroll

Yield: 4-6 servings

Prep: 10 minutes

Cook: 22-25 minutes

Total: about 35 minutes

Ingredients

• 1 tablespoon avocado oil or beef tallow
• 1 pound ground beef (80/20)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1 cup long-grain white rice, rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (10-ounce) can diced tomatoes with green chiles, undrained
• 1 3/4 cups beef stock
• 1 cup shredded cheddar or Monterey Jack
• Sour cream, cilantro, lime, and hot sauce, to serve

Instructions

1. Heat oil in a 12-inch skillet over medium-high heat. Add beef and onion. Cook, breaking up the meat, 6 to 7 minutes until browned. Stir in garlic, chili powder, cumin, paprika, salt, and oregano 30 seconds.
2. Add rice and stir 1 minute. Stir in beans, tomatoes, and stock. Bring to a boil.
3. Reduce heat to low, cover, and cook 16 to 18 minutes until rice is tender. Remove from heat. Sprinkle cheese over the top, cover 2 minutes to melt.
4. Serve in bowls with sour cream, cilantro, lime, and hot sauce, or spoon into tortillas.