An easy, easy skillet dinner packed with all that cheesy goodness. Even the rice is cooked directly in the pan!
I love New York.
I love the architecture of old apartment buildings with fire escapes.
The beautiful autumn leaves.
The perfect crisp breeze when you walk through Central Park.
But truly, there's no place like home.
Plus, I'm sure my body can't stuff itself anymore Naturally leavened biscuits.
I intend…
Let's be honest here.
This is the real reason I'm coming home.
Because I can not. stop. eating those cookies.
And now that I'm back in Los Angeles, I can't stop eating this Mexican skillet dinner.
I've already had it for breakfast, lunch and dinner.
And then another Levain cookie for dessert.
Yes, of course I brought home a box of cookies.
- 1 table spoon olive oil
- 1 pound Ground beef
- 1 onion, cut into cubes
- 2 Cloves garlic, chopped
- 1 Taco Seasoning in 1.25 oz package
- 1 cup rice
- 1 cup vegetable broth
- 1 15-ounce can black beans, drained and rinsed
- 1 10oz Can Ro*Tel® Delicate Diced Tomatoes and Green Chiles
- 1 cup corn kernels, frozen, canned or roasted
- 1 teaspoon chilli powder
- ½ teaspoon cumin
- Kosher salt and freshly ground black pepper, taste
- Juice of 1 lime
- 2 spoons chopped fresh coriander leaves
- 1 ½ cups grated cheddar cheese
- ½ cup grated Monterey Jack cheese
- 1 Rome returned, cut into cubes
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Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, onion and garlic. Cook until the meat is browned, about 3-5 minutes, making sure to crumble it as it cooks; add taco seasoning. Drain excess fat.
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Stir in rice, vegetable broth, beans, Ro*Tel®, corn, chili powder, and cumin; Season with salt and pepper to taste. Bring to the boil; cover, reduce heat, and simmer until rice is cooked, about 16 to 18 minutes. Stir in the lime juice and coriander.
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Remove from the heat and complete with the cheeses. Cover until cheese is melted, about 2 minutes.
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Serve immediately, garnished with tomato, if desired.
