Cast Iron Mexican Skillet

8 Servings
40 min

You are going to want to save this cast iron Mexican skillet recipe and add it to your list of go to meal preps! It has simple ingredients, doesn’t take too long, freezes well, is fairly healthy, and can be served many different ways. What more could you ask for in a recipe?! A couple of my favorite ways to serve this is on a hard taco shell and over a bed of romaine lettuce. I like to add a little bit of extra lettuce, lime juice, shredded cheese, and salsa to mine right before I eat it, but that is totally optional! You can definitely experiment with the spice level or adding more ingredients. You also don’t necessarily have to use a cast iron. You could use a regular skillet instead. Enjoy!

Recipe details
  • 8  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients

  • 1 lb ground beef
  • 1/2 white onion, diced
  • 2 cloves minced garlic
  • 1/2 cup peppers, diced (I used red & green)
  • 2 Tbsp taco seasoning
  • 2 Tbsp tomato paste
  • 2 cups beef broth
  • 1 1/2 cups rice
  • 1 cup corn
  • 1 can black beans
  • 1 cup salsa
  • 1/2 cup shredded cheddar cheese
  • Juice from 1/2 lime
Instructions

In a cast iron over medium heat, brown the ground beef with onion, garlic, and peppers and season with salt and pepper.
Once browned, add in the taco seasoning, tomato paste, beef broth, and rice.
Bring to a light boil and reduce heat to low.
Add in the corn, black beans, and salsa.
Cover and cook for 20-25 minutes or until the rice is done.
Check halfway through and add more broth or water if the broth is absorbed.
Once the rice is done, stir in the cheese and lime juice.
Serve on taco shells, tortillas, or by itself!
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