URL of this page: https://medlineplus.gov/recipes/mexican-vegetable-and-beef-skillet-meal/

Mexican Vegetable and Beef Skillet Meal

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Number of Servings: 8

Ingredients

  • 1/2 pound lean ground beef (15% fat)
  • 3/4 cup onion, chopped (3/4 medium onion)
  • 1 cup uncooked white rice
  • 1 can (15 ounces) diced tomatoes (about 2 medium fresh tomatoes)
  • 1 1/2 cups vegetables fresh, frozen, or canned and drained (try one or more-zucchini, bell pepper, broccoli, corn, cauliflower)
  • 1 3/4 cups water
  • 1 1/2 teaspoons chili powder
  • 1 Tablespoon oregano
  • 1 teaspoon salt
  • 1/2 cup (2 ounces) shredded cheese

Directions

  1. Cook beef in a large skillet over medium-high heat (350 degrees in an electric skillet) until no longer pink. Drain fat.
  2. Add onion and cook until soft, about 3 to 5 minutes.
  3. Add rice, tomatoes, vegetables, water, and spices. Stir and bring to a boil.
  4. Reduce heat to medium low (250 degrees in an electric skillet). Cover, and simmer for 20 minutes or until rice is cooked. Add more water if needed.
  5. Remove from heat. Sprinkle with cheese and cover for 1 to 2 minutes to allow cheese to melt. Serve warm.
  6. Refrigerate leftovers within 2 hours.

Notes:

  • Try brown rice and simmer for 20 more minutes.
  • Try ground turkey or 1 1/2 cups of cooked beans (a 15-ounce can, drained and rinsed) in place of beef.
  • For extra flavor, in step 3 add 1/4 teaspoon pepper and 1 teaspoon garlic powder or 4 cloves of minced garlic.

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