Hello loves,
This southwest skillet is meaty, cheesy and so satisfying! Lots of veggies in there too making it a hearty and healthy weeknight meal that comes together in a flash. Super easy!
Let’s talk the taco seasoning… I have been over the store bought packets for quite some time. They are loaded and I mean loaded, with sodium. Even the reduced sodium has a ton of sodium. So I’ve been committed to making a great taco seasoning from scratch. It’s not hard, you measure out the spices and give it a shake.
Here is the original recipe from Bill Echols on All Recipes https://www.allrecipes.com/recipe/46653/taco-seasoning-i/ I made very slight adjustments to it. I also quadruple the recipe so that I don’t have to make this every time I need taco seasoning. Trust me, you’ll want a jar of this around! Just keep it in a mason jar and label it! **On average, I use about 2 tbsp/pound of meat.**
Taco Seasoning (Mild)
- 4 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp crushed red pepper
- 1 tsp oregano
- 2 tsp paprika
- 1 1/2 tbsp cumin
- 1 tsp salt
- 1 tsp pepper
Now that that’s out of the way, let’s get to the recipe, shall we?
Southwest Skillet
Southwest Skillet
Ingredients
- 1 lb ground beef
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 cup white rice
- 1 1/2 cup beef broth
- 2 1/2 tbsp taco seasoning
- 1 tsp chili powder
- 1/2 tsp cumin powder
- 1/2 tsp onion powder
- 1 can of Rotel
- 1 can of corn, drained
- 1 lime, juiced
- handful of cilantro, roughly chopped
- 1 6oz bag of shredded Mexican blend cheese
- 1 avocado, diced optional
- 2 tbsp cilantro, chopped optional
- shredded lettuce optional
Sour cream mix:
- 4 tbsp sour cream
- 2 tbsp lime juice
Instructions
- In a skillet over medium heat, add the ground beef, onion and garlic. Cook until the beef is browned. Drain excess fat if necessary. Stir in the taco seasoning.
- Next add the white rice, beef broth, chili powder, cumin, onion powder, Rotel and corn. Bring to a boil and then reduce heat to a simmer and cover with a lid. Simmer for 18-20 minutes until rice is cooked through.
- Reduce heat to low. Squeeze the lime juice over the top and stir in the cilantro leaves. Top with the shredded cheese, cover with a lid and let it melt. About 2 minutes.
- In a small bowl, mix sour cream with 2 tbsp lime juice. Serve the Mexican skillet and top with the sour cream mixture, more cilantro, shredded lettuce and diced avocado. Enjoy!
Looking for more yummy weeknight recipes? Try my baked chicken meatballs or my turkey and sweet potato chili! If you make any of my recipes be sure to tag me @tessa_port. I love to see you making my recipes!
