Mexican Skillet Casserole

Satisfy your craving for bold, hearty flavors with this one-pan Mexican Skillet Casserole! Packed with seasoned ground beef, vibrant bell peppers, black beans, and sweet corn, this dish delivers a medley of satisfying textures and rich, smoky spices. The addition of uncooked rice simmered in savory broth ensures a comforting base, while a melted blanket of cheddar cheese ties it all together. Best of all, it’s a quick and easy dinner option, ready in just under an hour and made entirely in one skillet for effortless cleanup. Perfect for family dinners or meal prepping, this protein-packed casserole can be customized with fresh cilantro and a dollop of sour cream for extra flair. Whether for busy weeknights or casual entertaining, this Mexican-inspired skillet casserole is sure to become a new favorite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 medium bell pepper, diced
• 15 ounces black beans, drained and rinsed
• 15 ounces canned diced tomatoes
• 1 cup frozen corn kernels
• 1 cup white or brown rice, uncooked
• 2 cups chicken or vegetable broth
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cups shredded cheddar cheese
• 0.25 cup fresh cilantro, chopped (optional)
• 0.5 cup sour cream (optional, for serving)

Directions

Step 1

Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, about 6-8 minutes, breaking it up with a wooden spoon as it cooks.

Step 2

Add the diced onion, garlic, and bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3

Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 4

Add the black beans, diced tomatoes (with their juices), frozen corn, uncooked rice, and chicken or vegetable broth to the skillet. Stir well to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.

Step 6

Once the rice is cooked, sprinkle the shredded cheddar cheese over the top. Cover the skillet again and let the cheese melt for 2-3 minutes.

Step 7

Remove the skillet from the heat and garnish with chopped cilantro, if desired.

Step 8

Serve hot, optionally topped with a dollop of sour cream. Enjoy!

Nutrition Facts

Serving size	2835.1 grams (2835.1g)

Amount per serving	% Daily Value*
Calories	3569

Total Fat 176.40g	226%
Saturated Fat 85.00g	425%
Polyunsaturated Fat 3.60g
Cholesterol 551mg	184%
Sodium 6268mg	273%
Total Carbohydrate 325.10g	118%
Dietary Fiber 52.00g	186%
Total Sugars 43.50g
Protein 180.40g	361%

Vitamin D 0IU	0%
Calcium 1895mg	146%
Iron 28mg	155%
Potassium 4749mg	101%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 20.0%

Carbs: 36.0%