This easy and flavorful skillet dinner comes together quickly, making it perfect for busy weeknights. Packed with savory ingredients and a touch of spice, it’s a delicious way to enjoy a hearty meal without the hassle.
Start by heating a large non-stick skillet over medium-high heat. Add the ground meat, breaking it up as it cooks, then toss in the red and green peppers. Stir everything often and cook for about 8 minutes, or until the meat is fully cooked. Once done, drain any excess fat from the pan.
Next, pour in the soup and water, then sprinkle in the chili powder and onion powder. Give it a good stir and bring the mixture to a boil.
Once boiling, add the rice and corn to the skillet. Cover it, reduce the heat to low, and let it simmer for about 5 minutes, or until the rice is tender.
Finally, sprinkle the cheese over the top, cover the skillet again, and take it off the heat. Let it sit for 5 minutes so the cheese can melt and the liquid gets absorbed. Then, it’s ready to serve!
- Use fresh vegetables for the best taste and texture.
- Brown the meat well to enhance the flavor.
- Stir occasionally to prevent sticking and ensure even cooking.
This dish is quick and easy, making it perfect for busy weeknights. It combines classic taco flavors with simple ingredients all cooked in one pan, saving time on cleanup. The meal is both comforting and flavorful, great for the whole family.
Serve with warm tortillas or over a bed of rice for a complete meal. Add a dollop of sour cream, shredded cheese, and fresh cilantro on top to enhance the flavors. A side of guacamole or salsa also pairs nicely.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to keep it moist. This dish can also be frozen for up to one month.
