Mexican Skillet Supper

You can't beat a one-skillet supper when it comes to easy cleanup. Plus, these ingredients are items you probably already have on hand.


6 servings (serving size: 1/2 cup rice, 2/3 cup beef mixture, 1 tablespoon sour cream, and 1 tablespoon cilantro)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 27 Minutes

Nutritional Information

Calories 292
Fat 5.7 g
Satfat 2.3 g
Protein 14.5 g
Carbohydrate 42.4 g
Cholesterol 30 mg
Iron 2.6 mg
Sodium 710 mg
Caloriesfromfat 18 %
Fiber 4.8 g
Calcium 54 mg


2 (3 1/2-ounce) bags boil-in-bag brown rice (such as Success)
1/2 pound ground sirloin
1 (16-ounce) can light red kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes and green chiles, undrained
1 (1.25-ounce) package 40%-less-sodium taco seasoning
3/4 cup frozen whole-kernel corn
3/4 cup water
6 tablespoons reduced-fat sour cream
6 tablespoons finely chopped fresh cilantro


Cook brown rice according to package directions, omitting salt and fat; drain well.

While rice cooks, heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring to crumble. (Drain if necessary, and return beef to pan.) Stir in beans and next 4 ingredients, and bring to a boil. Cover, reduce heat, and simmer 12 minutes or until slightly thick, stirring occasionally.

Serve beef mixture over rice, and top with sour cream and cilantro.