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  • Recipe Index
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      • Main Dishes: Beef
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    • Side Dishes
    • Slow Cooker
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Home » Recipes » Southwest Skillet Recipe

Southwest Skillet Recipe

By: Liz  /  Published: June 16, 2020  /  Updated: June 22, 2020  /   Leave a comment

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southwest skillet recipe

This Southwest skillet recipe has a rich, beefy flavor and is loaded with rice and beans and topped with a layer of melted cheese. It’s perfect for scooping up with tortilla chips. Yum!

If you love my Frito pie casserole, you’ll definitely love this recipe too!

hamburger and rice skillet

Ingredients for this delicious ground beef skillet recipe

  • ground beef
  • condensed beefy mushroom soup
  • whole peeled tomatoes – cut them up into small pieces. You could use diced but whole peeled have a fresher flavor.
  • kidney beans – light or dark. I use light because the skins are more tender
  • black beans
  • water
  • chili powder
  • salt
  • garlic powder
  • minced onion
  • black pepper
  • instant rice
  • shredded Cheddar cheese – use your favorite flavor. I tend to use Mexican blend.
  • tortilla chips

ingredients for southwest skillet

How to make this Southwest hamburger skillet recipe

Easy peasy! Brown the ground beef in a skillet and drain off grease. Add onions and green peppers; saute until tender.

Then add everything else except the rice and cheese. Mix it up, bring to a boil then let simmer for a bit.

rice, beans, soup, tomatoes and ground beef in skillet

Add the rice and let it sit for about 5 minutes.

stir rice into skillet

Finally, add the cheese and let it melt before serving.

southwest skillet with tortilla chips

Scoop up all the goodness!

dipping chip in cheesy beef skillet

Ingredient substitutions

Use ground turkey instead of ground beef.

I like to slice jalapenos over the top, but you could also dice them and mix them in with the ingredients.

Add whole kernel corn.

Try different kinds of beans!

Instead of using whole peeled tomatoes, use a can of diced tomatoes with green chiles for extra heat.

southwest skillet on table

What to serve with a taco skillet

Use tortilla chips to scoop it up or just eat it with a fork like a casserole. I’ve done it both ways, but it’s always more fun to scoop it!

Serve it with this light and refreshing Mexican watermelon salad and for dessert, enjoy a scoop of homemade ice cream!

Other ground beef and rice recipes you may enjoy

Cheesy beef and wild rice casserole

Porcupine meatballs

Curried beef with rice

Taco casserole

southwest skillet in pan

southwest skillet recipe

southwest skillet with chips

Southwest Skillet

Liz - Eat Move Make
Hearty ground beef rice and bean skillet smothered with melted cheese and just made for scooping up with tortilla chips.
5 from 1 vote
Print Recipe Save Recipe Saved Recipe
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer, Main Course
Cuisine American
Servings 8
Calories 273 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 10 3/4 oz condensed beefy mushroom soup
  • 1 14.5 oz can whole peeled tomatoes with juice cut into pieces
  • 1 15 oz can light or dark red kidney beans
  • 1 15 oz can black beans
  • ½ cup water
  • 1 ½ tablespoons chili powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon minced onion
  • ¼ teaspoon black pepper
  • 1 ¼ cup uncooked instant rice
  • 1 cup shredded Cheddar cheese
  • Tortilla chips for dipping

Instructions
 

  • Brown ground beef in skillet over medium-high heat. Drain off grease.
  • Stir in everything but rice and cheese and bring to a boil. Reduce heat to low; cover and cook 10 minutes.
  • Stir rice into the skillet. Cover and remove from heat; let stand 5 minutes. Top with cheese; cover and let melt. Serve with chips for dipping.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 273kcalCarbohydrates: 14gProtein: 16gFat: 17gSaturated Fat: 7gCholesterol: 57mgSodium: 576mgPotassium: 215mgFiber: 1gSugar: 1gVitamin A: 586IUCalcium: 120mgIron: 2mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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