Ground Beef Burrito Skillet
Ground beef burrito skillet has all of the flavors of a ground beef burrito in an easy, one-skillet dinner that's ready in just under 30 minutes.
Servings 8 servings
Calories 425kcal
Equipment
- Large skillet
Ingredients
- 1 ½ pounds lean ground beef
- ½ cup diced onion
- 2 cloves garlic minced
- 3 tablespoons taco seasoning
- 1/2 cup water
- ½ cup instant white rice
- ½ cup chicken or beef broth
- 19 ounces red enchilada sauce
- 15 ounce can black beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- 6 small flour tortillas sliced in 1-inch strips
- 1 cup shredded cheddar jack
Instructions
- Add the ground beef to a large skillet, and cook over medium heat until browned, about 5 minutes.
- Add the diced onion and minced garlic, and cook, stirring the entire time, until onion has softened, about 2 minutes.
- Stir in the taco seasoning and water. Simmer for 1-2 minutes, stirring regularly.
- Add the white rice, broth, enchilada sauce, and beans. Bring to a simmer, and cover and cook for 5 minutes, or until the rice is tender.
- Mix in the tortilla slices until incorporated.
- Sprinkle the shredded cheese over the top.
- Cover until the cheese has melted, about 2-3 minutes.
- Serve with toppings like sour cream, guacamole, and cilantro.
Notes
- Ground beef: I use 88% lean ground beef. If you find that you have quite a bit of grease, drain it before continuing.
- Taco seasoning: I like to make my own taco seasoning. Regular or reduced-sodium taco seasoning can also be used.
- Broth: I like to use either reduced-sodium broth or no salt broth to keep the dish from getting too salty.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 425kcal | Carbohydrates: 40g | Protein: 30g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1326mg | Potassium: 654mg | Fiber: 9g | Sugar: 7g | Vitamin A: 681IU | Vitamin C: 5mg | Calcium: 192mg | Iron: 5mg