If you are looking for an easy weeknight meal made in one pan, you will love this Texas Beef Skillet! It’s hearty and comforting filled with the flavours of chili and rice.
Texas Beef Skillet
I personally love one-pan meals. I make SUCH a mess in the kitchen. I tend to use every pot or bowl and rarely, do I clean as I go. I know that it’s a good practice to have, but I’m always so rushed. The family is starving (so am I usually) so I want dinner on the table as fast as possible. I’ll deal with the mess later.
This recipe has been around for a while and I guess the chili/rice flavour makes it Texan. I’ve been to Texas once (Dallas) about five years ago for a blog conference. I loved it there and had a great time. Everyone was very friendly. We went out to dinner at Texas Roadhouse and it was delicious. Love their rolls and cinnamon butter. Our meal was big and filling just like this recipe!
How to Make Texas Beef Skillet
Grab a large skillet and get ready, get set, GO!
The first step is to brown the ground beef and cook the onions. Drain off the fat if you find there is a lot.
Stir in chili powder, salt and garlic salt. Then, stir in diced tomatoes with their juices, undrained kidney beans, uncooked Minute Rice, water and green pepper. Bring to a boil. Reduce the heat to medium low. Cover and simmer for 20 minutes.
Top the skillet with shredded cheese, green onions and crushed tortilla chips. Enjoy!
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It’s just Bridget and me at home now. My oldest daughter, Olivia, is away in her second year of university. When I make this recipe, we usually have leftovers and it tastes great even the next day.
Bridget is normally starving after school so I need to have supper ready early for her. She also is busy in the evenings with her horseback riding and homework so the earlier we eat the better.
This Texas Beef Skillet is a meal she loves. She always puts on extra cheese and tortilla chips.
For more beef recipes, check out Slow Cooker Beef Stroganoff, Shipwreck Casserole, Taco Chili and Beef Noodle Bake. You might also like this Kidney Bean Bake or Bean Casserole.
Texas Beef Skillet
An easy meal made in one pan! It's hearty and filling with the flavors of chili and rice.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic salt
- 1 28oz can diced tomatoes
- 1 19oz can kidney beans
- 3/4 cup Minute Rice
- 3/4 cup water
- 1 green pepper, chopped
- Shredded cheese, green onion & crushed tortilla chips, for garnish
Instructions
- In a large skillet, brown ground beef and cook onions over medium heat. Drain fat.
- Stir in chili powder, salt and garlic salt. Stir in diced tomatoes with juices, undrained kidney beans, uncooked Minute Rice, water and green pepper. Bring to a boil. Reduce heat to medium low. Cover and simmer for 20 minutes.
- Top with shredded cheese, green onion and crushed tortilla chips, if desired.
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Nutrition Information:
Yield: 6 Serving Size: 1 bowlAmount Per Serving: Calories: 253Total Fat: 3.4gSaturated Fat: 1.3gTrans Fat: 0.1gUnsaturated Fat: 1.9gCholesterol: 45.2mgSodium: 777.6mgCarbohydrates: 32.5gFiber: 7.3gSugar: 8.8gProtein: 24.5g
indah nuria says
I love the recipe as my hubby love beef so much. It’s very handy for lunch and dinner :). I also choose this for this week’s features on #OMHGWW 🙂
Amy says
Congratulations on the well deserved feature at Fluster Buster. Love this skillet.
Michelle Leslie says
Oh yum Stacie. I can’t wait to try it
Annice Hill says
Stacie, thanks for posting this recipe. I want to try it and i am a native Texan. I will use pinto beans which Texans prefer.
Stacie says
I hope you like it! Let me know what you think.
Liane Anae says
My family absolutely loves this!!! I make it with cornbread or just pan fry tortillas.
I’m a total fast lazy cook!!
I use all the main ingredients but I add 1 and a half packets of mild taco mix for the spices.
I also use my rice cooker and cook the rice ahead of time. I add 2 cups of cooked rice to the mix.
I also add 1 and a half cups of water.
Thickens up great!
Easiest recipe ever.
Karen says
This recipe was quick to make. I used canned pinto beans (Texan here) & my diced tomatoes had added green chilies for more heat. I think the pinto beans thickened the sauce. Taste great as is, but we used the leftovers & made wraps in flour tortillas for lunch!! So yummy!!