Tex-Mex Skillet Casserole

Written By Gunnar Allan Peev

This skillet casserole is a family favorite. Tex-Mex at its best, this casserole is the kind of food we all crave, even if we don’t want to admit it! Loaded with seasoned ground beef, rice, beans, and topped with cheese. You can also roll it up in a tortilla for the tastiest burrito.

Tex-Mex Skillet Casserole

Prep: 15 minutes

Cook: 40 minutes

Makes 6 to 8 servings

Ingredients

2 tablespoons olive or avocado oil

1 yellow onion, diced

Kosher salt

3 cloves garlic, minced

1½ pounds (680 g) ground beef

2 tablespoons chili powder

1 cup (185 g) long-grain white rice

One 14-ounce (400-g) can diced tomatoes with juices

One 14-ounce (400-g) can black or pinto beans, drained and rinsed

1 cup (4 ounces/115 g) shredded Cheddar or Monterey Jack cheese

Corn chips and sour cream, for serving (optional)

Method

In a large, ovenproof skillet with a lid, heat the oil over medium-high heat.

  1. Add the onion and a generous pinch of salt. Cook, stirring frequently, until the onion is soft, 5 to 8 minutes. Add the garlic and cook until fragrant, about 1 minute.

  2. Add the meat and 1 teaspoon of salt and cook, stirring, until the meat is browned and crumbled, 5 to 8 minutes; if desired, drain the fat from the pan. Stir in the chili powder and another generous pinch of salt.

  3. Stir in the rice, tomatoes, beans, and 1½ cups (360 ml) of the water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked through, about 20 minutes.

  4. Sprinkle the cheese over the top. If desired, place the pan under a broiler until it has melted, about 1 minute.

  5. Serve with corn chips and dollops of sour cream, if desired.

To store: Let cool completely. Refrigerate in an airtight container for up to 3 days.

Gunnar Allan Peev