Ingredients
- 2 teaspoons olive oil
- 1 tablespoon minced garlic
- 1 small red onion minced
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 1 pound lean ground beef 85%
- 3 tablespoons homemade taco seasoning
- ⅔ cup tomato sauce
- 2 tablespoons green chilis
- 1 can black beans (15 ounces) drained and rinsed
- 1 cup quick-cooking brown rice
- 1½ cups beef broth
- ⅔ cup shredded Mexican-style cheese blend
- Fresh cilantro chopped, for garnish
- 1 avocado pitted and diced, for garnish
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add minced garlic, diced onion, and bell peppers, and sauté until the vegetables are tender, approximately 3-5 minutes.
- Stir in the ground beef and cook until browned, breaking it up as it cooks, about 7-10 minutes.
- Stir in the taco seasoning, tomato sauce, green chiles, and black beans for 2 minutes. Next, incorporate the quick-cooking rice and beef broth.
- Allow the mixture to come to a boil, then lower the heat, cover it, and let it simmer until the rice is tender and most of the liquid has been absorbed, approximately 20 minutes.
- Evenly distribute the shredded cheese across the skillet. Cover it until the cheese has melted, or place it in a preheated 400°F oven for a few minutes. Finish by garnishing with fresh cilantro and diced avocado. Serve hot alongside chips if you like.
