Beef and Bean Taco Skillet


It is almost June and all the kids are getting out of school.  Summer is here!  This week I have summer main dish meals for you.  They all will be prepared using a crock pot, stove top, or just a bowl.  These will all help you beat the heat by not using the oven to prepare your meal.  Here in Utah we already had a record day last week at 94 degrees.  With the unusually dry winter this year, they say we are in for a hot summer.  You don’t want to be adding to the heat just by preparing dinner.

Today’s dish is prepared on the stove top and was a pleaser for this family who is always up for any Mexican dish.  I love that it utilizes beans along with meat.  The beans extend your meat and add to the nutritional value of the dish.  I also added in some cooked rice to make it even heartier.  This is a great way to use up leftover rice or you can always cook some rice.  You could even use Minute Rice if you want the cooked rice in a hurry.


Beef and Bean Taco Skillet
 
Ingredients
  • 1 lb. ground beef
  • 1 pkt taco seasoning
  • 1 (16 oz) can Bush's pinto beans, undrained
  • 1 cup fully cooked rice
  • 1 (10¾ oz) can tomato soup
  • 1 (10½ oz) diced tomatoes and green chilies, undrained (like Ro*Tel)
  • ½ cup shredded cheddar cheese
  • diced green onion, optional for garnish
Instructions
  1. In a 12 inch skillet over medium heat, beak up and brown the beef until fully cooked. Drain off any fat.
  2. Add the taco seasoning, beans, rice, tomato soup, and canned tomaoes with green chilies. Stir to combine.
  3. Bring to a boil and then reduce heat to a simmer. Simmer for 10 minutes stirring occasionally.
  4. Top with shredded cheese and green onion if desired and serve.

Recipe adapted from Bush Beans.

Disclosure: This is a sponsored post.

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2 comments on “Beef and Bean Taco Skillet

  • This looks really good. I can’t eat rice so I would probably put it on top of tortilla chips or put them on the side. Thanks for the recipe.

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