One Pot Nacho Beef Skillet #One #Pot #Nacho #Beef #Skillet

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!

 #One #Pot #Nacho #Beef #Skillet

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.

Original Recipe Article from damndelicious.net

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