Southwest Beef & Rice Skillet Recipe

4.5 16 20
Southwest Beef & Rice Skillet Recipe
Southwest Beef & Rice Skillet Recipe photo by Taste of Home
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Southwest Beef & Rice Skillet Recipe

Read Reviews
4.5 16 20
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

Cook rice according to package directions.
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.
Originally published as Southwest Beef & Rice Skillet in Simple & Delicious October/November 2010, p33

Nutritional Facts

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

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  • 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.
Originally published as Southwest Beef & Rice Skillet in Simple & Delicious October/November 2010, p33

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Reviews forSouthwest Beef & Rice Skillet

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MarineMom_texas User ID: 31788 285670
Reviewed Mar. 26, 2018

"I prepared this skillet dinner tonight. I followed the recipe but used brown rice and Cheddar cheese. We loved it. It is quick, easy, and uses many ingredients found in the pantry. Delicious. We will have it again.

Volunteer Field Editor"

MY REVIEW
PrplMonky5 User ID: 6612040 278509
Reviewed Nov. 29, 2017

"I couldn't find Ranch-style pinto beans, but I did find Bush's "Cocina Latina" Frijoles a la Mexicana and that seemed to do the trick. This was quite yummy, reminded me a bit of chili. I feel like it made way more than 5 servings. At the end I added extra cheese. Next time I'd add in extra vegetables to make this a more rounded meal. This was perfect for a weeknight dinner, and hit the spot on a cold night. I'd make this again."

MY REVIEW
sstetzel User ID: 158954 130772
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!"

MY REVIEW
vduboissheridan User ID: 8004021 180275
Reviewed Sep. 24, 2014

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

MY REVIEW
dieter's mom User ID: 3847129 107877
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."

MY REVIEW
administrator User ID: 1996148 191643
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."

MY REVIEW
BfamMOM User ID: 5739442 175468
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!"

MY REVIEW
valanddansmith User ID: 988113 130771
Reviewed Nov. 8, 2011

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

MY REVIEW
ellimaye1 User ID: 1179808 175250
Reviewed Oct. 3, 2011

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

MY REVIEW
[email protected] User ID: 4441258 130770
Reviewed Jul. 20, 2011

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

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