Naked Beef Burrito Skillet

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

Cook Time 20

Total Time 30

Servings servings

Calories 426

Author Laurie McNamara

Ingredients

1 pound lean ground beef
1 small yellow onion diced, about 1 cup
1/2 large red bell pepper seeded and diced
1 large jalapeño diced - seeds and ribs removed for less heat
kosher salt to taste
2 tablespoons tomato paste
1 tablespoon chili powder
1½ teaspoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1¼ cups beef broth
1½ cups leftover cooked rice
1 can pinto beans rinsed and drained
1 cup shredded 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)

Notes

Optional Toppings:

plain nonfat greek yogurt or sour cream
more shredded sharp cheddar cheese
avocado
green onion
cilantro leaves
hot sauce
lime wedges

Nutrition