Description
This Ground Beef Burrito Skillet is a hearty, flavorful one-pan meal combining lean ground beef, beans, rice, and tender tortillas in a zesty red enchilada sauce, topped with melted cheddar jack cheese. Perfect for a quick weeknight dinner that packs all the delicious elements of a burrito without any wrapping hassle.
Ingredients
Scale
Meat and Vegetables
- 1 ½ pounds lean ground beef
- ½ cup diced onion
- 2 cloves garlic, minced
Liquids and Sauces
- 3 tablespoons oil
- ½ cup water
- ½ cup chicken or beef broth
- 19 ounces red enchilada sauce
Dry and Canned Goods
- ½ cup instant white rice
- 15 ounce can black beans, drained and rinsed
- 15 ounce can pinto beans, drained and rinsed
Other Ingredients
- 6 small flour tortillas, sliced into 1-inch strips
- 1 cup shredded cheddar jack cheese
Instructions
- Cook the Ground Beef: Heat 3 tablespoons of oil in a large skillet over medium heat. Add 1 ½ pounds of lean ground beef, ½ cup diced onion, and 2 cloves minced garlic. Cook until the beef is browned and the onions are softened, stirring occasionally to break up the meat.
- Add Liquids and Rice: Pour in ½ cup water, ½ cup chicken or beef broth, and 19 ounces of red enchilada sauce. Stir thoroughly to combine. Then add ½ cup instant white rice, mixing well to distribute it evenly in the skillet.
- Incorporate Beans and Tortilla Strips: Drain and rinse both 15-ounce cans of black beans and pinto beans. Add them to the skillet, stirring to combine all ingredients. Next, add 6 small flour tortillas sliced into 1-inch strips, folding them gently into the mixture so they soften and absorb flavors.
- Simmer the Skillet: Reduce heat to low, cover the skillet, and let it simmer gently for about 10-12 minutes, or until the rice is tender and the flavors have melded together. Stir occasionally to prevent sticking.
- Add Cheese and Melt: Sprinkle 1 cup shredded cheddar jack cheese evenly over the top of the skillet. Cover again and allow the cheese to melt for 3-5 minutes before serving.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper when cooking the beef.
- Use corn tortillas instead of flour to make this dish gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and freeze easily.
- Adding fresh cilantro and a squeeze of lime juice before serving adds brightness.
Keywords: ground beef burrito skillet, burrito skillet recipe, easy dinner skillet, Mexican skillet, one-pan burrito