
By Lumkilembeje@gmail .com
One Pan Mexican Ground Beef and Rice
7 steps
Cook:30min
This one-pot Mexican ground beef and rice recipe is flavourful and can be altered to give you a spicy kick. To make this the perfect Mexican dish, you can also eat the ground beef with store-bought or homemade Mexican tortilla chips instead of the rice.
Updated at: Thu, 17 Aug 2023 11:31:16 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
46
High
Nutrition per serving
Calories585.3 kcal (29%)
Total Fat20.4 g (29%)
Carbs84.2 g (32%)
Sugars15.6 g (17%)
Protein22.4 g (45%)
Sodium1831 mg (92%)
Fiber9.7 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 tablespoonsolive oil

1onion
large

500gmince

1 teaspoonsalt

2 tablespoonspaprika

2 tablespoonscumin

1 tablespoonoregano

1 tablespoongarlic powder

Chilli flakes
if you would like more spice add 1/2 a teaspoon to 2 teaspoons depending on how much heat you want

200gcarrots
2, medium

2 x 400gcanned tomatoes

80gspinach
you can use frozen too

1 cuprice

1 cupbeef stock
or water

1 cupcorn kernels

Pinto beans
optional
Instructions
Step 1
In a large lidded saucepan or dutch oven heat the oil. Saute onion, and carrots until fragrant and starting to brown.
Step 2
Add meat, salt and the Mexican seasoning spices, including the optional chili flakes cook until browned.
Step 3
Take 1 can of tomatoes and the spinach, blend them in a blender, i.e. make a savory smoothie with them, (yes it will look gross but trust me).
Step 4
Add the smoothie to the browned meat, along with the second can of tomatoes, rice and water/stock. Stir
Step 5
Cover and gently simmer for 15 minutes (make sure you reduce the heat).
Step 6
Add the corn and pinto beans, if using
Step 7
Cover and simmer for another 5-10 mins, liquid should be absorbed and rice tender. Serve, garnish with cilantro(optional)
Notes
80 liked
10 disliked
Delicious
Go-to
Easy
One-dish
Makes leftovers
Good and easy. Ingredients can be easily changed up to add flavor or more or less heat. I perfered black beans to the pinto. Again, it all depends on your flavor profile. I also put the rice on the side instead of mixing it in the main dish. This allowed for a nicer colored plating and for those like my husband who cannot have rice or are carb conscious. The spinach tomatoe "smoothie" is a must though. It makes the dish.
3 Likes