Easy Beef Burrito Skillet
A streamlined take on a classic Mexican favorite, this hearty Beef Burrito Skillet is rich with bold flavors and satisfying textures, ideal for quick weeknight meals, batch cooking, or casual weekend gatherings.
Ingredients
- 1 cup shredded cheddar jack cheese plus more for serving
- 1 lb. ground beef
- 1 15- oz. can pinto beans rinsed and drained
- 1 cup chopped yellow onion
- 1 10- oz. can Rotel tomatoes with green chilies undrained
- 2 cups cooked brown rice
- 1 1/4 cups water
- Sour cream optional, for serving
- Cilantro leaves optional, for garnish
- 1 1- oz. packet taco seasoning
Instructions
- In a large skillet set over medium-high heat, sauté the ground beef and onion, using a spoon to crumble the meat, until the beef is fully browned and the onions have softened and turned translucent. Drain any excess fat.
- Introduce the taco seasoning, water, undrained tomatoes with green chilies, pinto beans, and cooked brown rice to the skillet. Stir to combine, then bring the mixture to a boil.
- Lower the heat to medium-low and let the contents simmer, uncovered, stirring occasionally, until most of the liquid has reduced, approximately 5 to 7 minutes.
- Fold in the shredded cheese and stir until it has completely melted into the mixture. Remove from heat.
- Top with cilantro leaves if desired, and serve with extra cheese and a dollop of sour cream on the side.
Notes
For enhanced flavor, the Rotel tomatoes with green chilies are preferred, though petite diced tomatoes can be substituted. Minute Brown Rice in individual cups was used for convenience; alternatively, any pre-cooked brown rice will suffice.