Enchilada Beef and Rice Skillet

This recipe combines lean protein and fiber-rich brown rice for a satisfying, balanced one-pan meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 pound 90% lean ground beef · 1032 kcal in the whole recipe
• 1/2 cup chopped onion · 19 kcal in the whole recipe
• 1 can (15.2 ounces) low-sodium whole corn, drained · 135 kcal in the whole recipe
• 4 tablespoons dry taco seasoning mix · 47 kcal in the whole recipe
• 2 cups cooked brown rice · 418 kcal in the whole recipe
• 1/2 cup grated cheese · 127 kcal in the whole recipe

Method

1. Brown the ground beef and chopped onion in a large skillet over medium-high heat until the meat is fully cooked and onions are soft. Drain any excess fat.

   

2. Stir in the drained corn, taco seasoning, and cooked brown rice. Reduce heat to low, cover, and simmer for 10 minutes to let the flavors blend.

   

3. Sprinkle the grated cheese over the top. Cover the skillet and let it sit off the heat for 5 minutes until the cheese is melted before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.