Mexican Skillet

This has been a favourite of mine since I was a child, but of course I’ve done some work to change things up. The original recipe is from the back of a Uncle Ben’s converted rice package. Now I use brown rice and black beans to bump up the fibre and nutrients. Plus we eat it with tortilla chips for a little bit of fun!

Ingredients

1 lbs        Lean ground beef

1             Onion, medium, chopped

3            Garlic cloves, minced

2            Pepper (any colour), chopped

1             Tomatoes, canned diced 

1             Corn, canned, drained and rinsed

1             Black beans, canned, drained and rinsed

1 tbsp     Chili powder

1 tsp        Cumin

1 1/2 cups    Brown rice, cooked

Toppings:

Tortilla chips

Shredded Cheese

Lettuce

Chopped tomato

Salsa

Avocado 

Guacamole 

Lime

Cilantro

Instructions

1. Heat large skillet on medium.
2. Brown beef and onion until meat is no longer pink.
3. Add garlic and peppers and cook until soften.
4. Add tomatoes, corn, black beans, chili powder, cumin and brown rice and simmer until liquid absorbed about 5-10 minutes.
5. Top with your favourite toppings and eat with tortilla chips.

Tips: 

• Ground beef can be substituted with ground turkey or chicken.
• Freezes very well. 
• I portion out leftovers and freeze with cheese and salsa, ready for quick lunches.
• I typically make a big batch of rice and then freeze half for future use.

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