This Naked Beef Burrito Skillet has everything that you love in a burrito only unstuffed in one saucy skillet. Seasoned ground beef, bell pepper, onion and jalapeños tossed with cooked rice, pinto beans and cheese. Serve in bowls with all of your favorite toppings.
Course Mains & Entrees
Cuisine American, Mexican
Keyword burrito, dinner, easy recipe, one skillet, one skillet meal, skillet
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 6servings
Calories 426
Author Laurie McNamara
Ingredients
1poundlean ground beef
1smallyellow oniondiced, about 1 cup
1/2largered bell pepperseeded and diced
1largejalapeñodiced - seeds and ribs removed for less heat
kosher saltto taste
2tablespoonstomato paste
1tablespoonchili powder
1½teaspoonsground cumin
3/4teaspoongarlic powder
1/2teaspoononion powder
1¼cupsbeef broth
1½cupsleftover cooked rice
1canpinto beansrinsed and drained
1cupshredded sharp cheddar cheese
Instructions
In a deep sided skillet, add the lean ground beef and diced yellow onion, red pepper, jalapeño (seeds and ribs removed for less heat) with a pinch of kosher salt.Use a wooden spatula to break up the meat, cooking over medium heat until no longer pink and the vegetables are tender.
Next add in tomato paste, chili powder, ground cumin, garlic powder and onion powder. Stir and cook for 2 minutes.
Add in cooked rice and pinto beans and pour in beef broth. Stir and cook until most of the broth has evaporated and the mixture is saucy.
Lastly, add in the cheddar and a few dashes of your favorite hot sauce. Stir, taste and season with salt to your preference.
Add 1 generous cup of the beef and rice mixture into bowls, top with your favorite toppings and serve with tortilla chips. (see notes)