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Beef Burrito Skillet

Prep Time 15 minutes
Cook Time 15 minutes
Servings 6


  • 1 pound lean ground beef (I use 7% fat)
  • salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1 small red bell pepper, diced
  • 1 small yellow onion diced
  • 1/2 cup salsa
  • 1 can (10 ounces) Rotel (diced tomatoes and green chilies) undrained
  • 1 can (15 ounces) corn drained
  • 1 can (15 ounces) black beans drained
  • 1 cup uncooked jasmine rice
  • 2 Tablespoons taco seasoning
  • 2 ½ cups chicken broth
  • 1 cup shredded cheddar or Colby-Jack cheese


  • Spray a large non-stick skillet with cooking spray. Turn heat to medium-high and then add ground beef to skillet. Crumble beef and season with salt and pepper, to taste. Then add garlic, diced bell pepper and onion. Continue to stir and cook until beef is no longer pink. Drain any grease.
  • Add salsa, Rotel, corn, black beans, jasmine rice, taco seasoning and chicken broth. Stir gently to combine everything. Bring to a boil, once it starts to boil reduce heat to low. Cover with lid.
  • Let mixture simmer, covered, for 15 to 18 minutes, or until rice is tender and thoroughly cooked.
    Remove skillet from heat and sprinkle the top evenly with shredded cheese. Let stand a few minutes for cheese to melt then serve in individual bowls and your favorite burrito toppings (sour cream, guacamole, Queso, shredded lettuce, etc.) Enjoy!