Mexican Nacho Skillet



  1. In a large skillet, add olive oil and warm over medium-high heat. Once hot, add ground beef, garlic and onion. Cook until beef has browned, approximately 3 to 4 minutes. Drain excess fat.
  2. Stir in rice and toast for approximately 2 minutes in the pan.
  3. Stir in BLENDABELLA, chilis, and 1 ½ cups water. Bring the mixture to a simmer.
  4. Once simmering, stir in corn, chili powder, and cumin. Season with salt and pepper, lightly.
  5. Bring to a boil, cover and reduce heat to a simmer. Cook until the rice is cooked through, approximately 13 to 16 minutes.
  6. Remove from heat and top with cheeses. Cover until cheese has melted, approximately 2 minutes.
  7. Serve immediately. Garnish with tomato and cilantro. Serve with tortilla chips.
  • Time: 20 Minutes Servings: 4-6
Appetizer, Beef, Cheese, Gluten Free, Holiday, Mexican, Party, Rice,

Recipe by Blendabella

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