Beef and Black Bean Taco Skillet with Rice
Prep 8 min, Cook 15 min, Total 23 min, Serves 1
Ingredients
Method
- 1Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook 4 to 5 minutes until browned. Drain off any excess fat.
- 2Stir in the chili powder, cumin, smoked paprika, garlic powder, and a pinch of salt. Cook 30 seconds, until fragrant.
- 3Add the black beans, corn, and salsa. Stir and simmer 3 to 4 minutes, until heated through and the salsa has thickened slightly.
- 4Spoon the rice into a bowl, top with the skillet mixture, and scatter the cheddar over the top so it melts into the hot beef and beans.
- 5Finish with the diced avocado, cilantro, and a squeeze of lime. Serve immediately.
Nutrition per serving
| Ingredient | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| lean ground beef (90/10), raw | 150 g | 264 | 30.0 g | 0.0 g | 15.0 g |
| cooked black beans, drained and rinsed | 100 g | 132 | 8.9 g | 23.7 g | 0.5 g |
| cooked white rice | 100 g | 130 | 2.4 g | 28.6 g | 0.2 g |
| sweet corn kernels, cooked | 50 g | 48 | 1.7 g | 10.5 g | 0.8 g |
| chunky salsa | 50 g | 15 | 0.7 g | 3.4 g | 0.1 g |
| shredded cheddar cheese | 30 g | 123 | 7.0 g | 0.7 g | 10.2 g |
| Hass avocado, diced | 40 g | 64 | 0.8 g | 3.4 g | 5.9 g |
| olive oil | 5 g | 44 | 0.0 g | 0.0 g | 5.0 g |
| Total | 819 | 51 g | 70 g | 38 g |
Values are estimates from USDA FoodData Central. Actuals vary by brand and portion.
