one skillet meal

by Linda Hopkins

Is there anything better than only using one pot or pan to make an entire meal? I think not. I made this for our Cinco de Mayo buffet.

I’m using a couple of my favorite seasoning blends from Trader Joe’s. Don’t worry if you don’t have them, there are suggested substitutions you can use instead.

One Skillet Mexican Beef, Bean, and Rice Casserole

1 tablespoon olive oil
1 large onion, peeled and diced
1 red, orange or yellow bell pepper, cored, seeded and diced
1 small jalapeño, cored, seeded and minced
2 garlic cloves, peeled and minced
1 pound ground beef
2 tablespoons taco seasoning
1 teaspoon Trader Joe’s Chile Lime Seasoning Blend (or chili powder)
1 teaspoon Trader Joe’s Everything but the Elote Seasoning Blend (or ground cumin)
1 cup white rice
1 cup beef broth
1 can refried black beans
1 can pinto beans, with liquid
1 can Ro*Tel diced tomatoes with green chilies, with juices
1 cup frozen (thawed) corn kernels
1 cup shredded sharp cheddar cheese

Garnish suggestions: thinly sliced green onions, diced red onion, shredded lettuce, sliced mini peppers, sour cream, salsa, etc.

Heat a large skillet and add the oil, when oil is hot add the onion, bell pepper, jalapeño and garlic and sauté until the onion is soft and translucent.

Add the ground beef and cook until the beef is browned, stir in the taco seasoning and the two Trader Joe’s seasoning blends.

Stir in the rice, broth, black refried and pinto beans, tomatoes and corn. Bring to a boil; cover, reduce heat to a low simmer and cook until rice is tender, about 15 minutes.

Stir about halfway through the cooking time and watch closely the last few minutes so the bottom doesn’t stick or scorch. (NOTE: I don’t have a photo of the covered skillet, only this photo above was taken as I was stirring while cooking the rice, be sure to cover during the 15-minute rice cooking time)

Preheat broiler.