It is still so hot here that I can’t stand to turn on the oven. This little skillet meal made a nice dinner!

Mexican Skillet Dinner Recipe

1 pound extra lean ground beef
1 cup onion (about 1 medium onion), chopped
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
3 cups cooked brown rice ( 1 1/2 cups dry uncooked rice)
1 can (16 oz. size) pinto beans, drained
1 can (about 7 ounce size) diced green chiles
1 can (14 oz.) diced tomatoes, un-drained
1 cup frozen corn, thawed
1 medium tomato, chopped
fresh chopped cilantro for garnish
grated cheddar cheese for garnish

Cook meat and onion in large skillet over medium-high heat until brown, stirring to crumble; drain.

Return meat to skillet. Add chili powder, cumin and salt. Stir in rice, canned tomatoes, corn, pinto beans and green chiles; thoroughly heat. Garnish with chopped fresh tomato, cilantro and cheddar cheese. Serve immediately.

About Cindy Hopper

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  1. We had this last night and it was GREAT! My hubby loved it. I put a little low-fat sour cream on mine, he added a little salsa. So good!

  2. This sounds so delicious! I need a recipe like this that is quick and easy.
    Stay cool!

  3. I agree, I try to avoid turning the oven on during the summer. That looks really good!

  4. Mmmm, I love the look of this. Think you’ve just given me tomorrow’s meal!

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