One Pot Nacho Beef Skillet — Damn Delicious

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One Pot Nacho Beef Skillet

A 30 minute ground beef skillet dinner where you only need to dirty up ONE PAN! With corn, tomatoes, bell peppers and cheese!

Would you judge me if I told you that I added extra tortilla chips here?

Yes, the recipe calls for 1/4 cup.

Which is the appropriate amount.

Well, I may have added 1 heaping cup.

I just felt that 1 cup may have been a better chip-beef-cheese-rice ratio.

Grab your skillet.

Throw dinner on the stovetop.

And you’ll be set in 30.

Just remember, no plating here.

Eating straight out of the skillet is the cool thing to do.

Less dishes for all.

One Pot Nacho Beef Skillet

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A 30 minute ground beef skillet dinner where you only need to dirty up ONE PAN! With corn, tomatoes, bell peppers and cheese!

Ingredients:

  • 1 tablespoon olive oil
  • 8 ounces ground beef
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup basmati rice
  • 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
  • 1 cup corn kernels, frozen, canned or roasted
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (12-ounce) jar roasted red peppers, drained and chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup crushed tortilla chips
  • 1 Roma tomato, diced
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Heat olive oil in a large skillet over medium high heat. Add ground beef, garlic and onion. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. Stir in rice until toasted, about 2 minutes.
  3. Stir in Ro*Tel® and 1 1/2 cups water, and bring to a simmer, about 2 minutes.
  4. Stir in corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes.
  5. Stir in red peppers until heated through, about 1 minute.
  6. Remove from heat and top with cheeses. Cover until cheeses have melted, about 2 minutes.
  7. Serve immediately, garnished with tortilla chips, tomato and cilantro, if desired.

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17 comments

Looks delish! It’s got Ro*Tel® so it’s got to be good. FYI, the Ro*Tel® story is an interesting one. Like food history? My dad’s WWII & Office of Strategic Services friend and his family patented the company name. Ro*Tel® originated with the Roettele family from Elsa, TX. It’s mentioned in my WWII book Phantom Seven.

This was almost similar to what I did last night. I made your one pot Mexican beef and rice casserole and then I used tortilla chips to scoop the beef and rice! Haha.

I made it this afternoon. I skipped the tomatoes and ate it with a bit of sour cream on top. Truly yummy! No doubt will be even better tomorrow eaten as leftovers. Thanks.

Sour cream topping – GENIUS!

My daughter loves tacos, so I make variations of them–all the delicious flavor of tacos, but sometimes as a pasta or rice dish. In either, case extra tortilla chips & sour cream is a must!

These look like some epic nachos! Nice work (:

I made this today. Delicious and easy!! I added a little chipotle chili powder for some extra spice, and can’t wait to have leftovers for lunch at work tomorrow! (And the next day.) Yum!

Awesome recipe Chungah! Very pleased to come across your blog this morning 🙂

I made this last night using Basmati rice. I had to increase the broth to about 1.5 cups. Made it just as directed except for added red bell pepper. Served with avocado and tortilla chips. We enjoyed it and will make it again. Easy weeknight recipe with little cleanup and I had most of the ingredients on hand already. Also, it makes a ton so will be able to get multiple meals out of it. Thanks!

Thanks for the recipe! I really enjoyed it – i did add black beans just because i love bean with this kind of meal. And i didn’t have basmati so i used regular long grain. Turned out well – my husband loves nachos for dinner so this satisfies his craving. Also we like a variety of toppings – sour cream, avocado, tomatoes … yum

Everyone loved this!! Picky kid had thirds!

SO SO YUM. But next time I’ll use a whole lb of ground beef, not quite enough for me. Otherwise perfect!! Also, I’m Canadian so we don’t have RoTel an I just used diced tomatoes. Added a jalapeno while sauteeing and it was yum…

Could I recommend adding the 1 1/2 cups of water to the ingredient list so it’s all queued up for the cooking?

I am not an experienced chef but I found this recipe easy to do on my own. I added black beans and black olives. I used an iron skillet and it cams out so delicious! And the best part is there is enough to eat for the next couple days

I made this for dinner and it was very good, everyone enjoyed it. The next time I make it I’m going to add a little more cumin and chili powder as I like it a little more spicy.

Just made this for my little family …delish! My husband is still devouring the leftovers for lunch. Loved the tip above for the sour cream…perfect addition!
(and P.S. …. your Korean Beef Bowls are hands down one of our favorite meals! 🙂

Excellent as usual! I don’t even make things off other websites anymore. Made this and doubled the beef as someone suggested – I don’t think I’d want any less. Left off the chips and added a little extra cheese. We got six giant servings out of it. We were sad when it was gone!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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