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Southwest Beef & Rice Skillet Recipe

Southwest Beef & Rice Skillet Recipe

"My family loves this recipe because it’s so tasty, fast and filling. I love the easy one-dish cleanup. Sometimes I add a can of drained corn for a complete meal.”—Jane Porras, Plano, Texas
TOTAL TIME: Prep/Total Time: 25 min. YIELD:5 servings


  • 1-1/2 cups uncooked instant rice
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 cup beef broth
  • 1 cup tomato sauce
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/2 cup shredded pepper jack cheese


  • 1. Cook rice according to package directions.
  • 2. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the rice, beans, broth, tomato sauce, chili powder, salt, cumin and pepper; heat through. Sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted. Yield: 5 servings.

Nutritional Facts

1 cup: 433 calories, 16g fat (7g saturated fat), 68mg cholesterol, 1154mg sodium, 43g carbohydrate (4g sugars, 6g fiber), 27g protein

Reviews for Southwest Beef & Rice Skillet

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Reviewed Nov. 11, 2014

"This was a big hit in my house. I used precooked brown rice (frozen and microwaved before adding), left out the salt and used small red beans in place of the Ranch Style beans. There were no leftovers, so I guess that means it's a winner!"

Reviewed Sep. 24, 2014

"Yum! My husband and kids loved this! I switched to regular cheese for the kids."

Reviewed Nov. 10, 2013

"Loved it but made a few changes to turn down the heat: used reg. rice, cooked it then added it. couldn't find the beans so used reg. pinto beans & added another 1/2 c. tomato sauce to compensate. Used only 1/2 tsp chili powder & 1/2 an onion. Also used 4 cheese blend Mexican lowfat cheese. It was still terrific."

Reviewed Nov. 1, 2012

"Easy and fast meal. The Pepper Jack cheese adds a nice spice. I used brown rice adding it uncooked with an additional 1/2 c. of beef broth and cooked mixture until the rice was done. I served it with corn and tortilla chips. My husband loved it, adding sour cream and lettuce."

Reviewed Feb. 22, 2012

"I needed a quick meal for a lot of people using things I had on hand. I doubled this recipe and put in a crock pot. They really liked it!"

Reviewed Nov. 8, 2011

"This was okay... Might be better to use salsa in this rather than tomato sauce..."

Reviewed Oct. 3, 2011

"Was a fast and easy meal. I would make Texas Skillet before I would make this again."

Reviewed Jul. 20, 2011

"The weaker palates in the family used cheddar rather than pepper jack as it was definitely spicy! love it!"

Reviewed Mar. 22, 2011

"My guys really liked this one. It was quick and easy to prepare. Flour tortillas and taco chips were a great accent along with sour cream. I did have a hard time finding the Ranch style beans though."

Reviewed Jan. 28, 2011

"We substituted brown instant rice and balck beans and used far less cheese than called for. Yummy and filling."

Reviewed Dec. 9, 2010

"Love this recipe! I use cheddar cheese instead of the pepper Jack, and use less onion and chili powder because it was a little too spicy for us :)"

Reviewed Nov. 3, 2010

"This is yummy! I substituted mild enchilada sauce for the tomato sauce."

Reviewed Oct. 18, 2010

"I made this recipes as written and thought it was delicious! I haven't used instant rice in 10 years and it was actually really yummy in this. Super Easy and YUMMY!"

Reviewed Oct. 18, 2010

"My kids loved this recipe! It was very simple to make and took less than 20 minutes to cook. I increased the amount of cumin to 1 tsp and used long grain rice (that I cooked in a rice cooker) instead of the instant rice and low sodium beef broth. I will be making this recipe often busy nights."

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