This recipe for Mexicali Beef Skillet is a quick and easy skillet meal that’s great for a weeknight meal. Use my homemade taco Seasoning… and some basic ingredients and you have yourself a meal in 30 minutes.
This recipe is chock full of flavor .. veggies… lean protein… a really great meal. Why buy Hamburger Helper when you can make it far better and cheaper yourself?
I use my own Taco Seasoning… I highly recommend you try it… it’s easy enough to make.. you can make it as spicy or as mild as you like.. and you can control the amount of salt in it… it stores easily in a jar… click here for the recipe.
If you prefer using the commercial Taco Seasoning packets.. this recipe should use about 1 ½ packets.. adjust the amount to taste… since this recipe calls for canned tomatoes that are NOT drained.. I would recommend you use the same amount of water the recipe lists and not use the amount on the package.
I use Rotel Tomatoes.. they have a little zip to them.. if your area doesn’t carry them.. use any brand you like…
Be creative… if you use canned corn.. and really like corn.. don’t waste the rest of the can.. use it all it won’t hurt the recipe…. same goes for the black beans… otherwise save them for another recipe.
If you don’t like black beans.. try using red beans or omit them entirely.
Chopped green onions… both the white and the green parts would be good sprinkled on top.
The amount of shredded cheese listed is 1-2 cups.. we like cheese.. so I use 2 cups.. if you’re not big on cheese, use less.
This recipe serves 4-6 depending on the size serving you prefer.
Serve this with sour cream… yummm!
Recipe: Mexicali Beef Skillet
All you need:
1 ½ pounds lean ground beef
1 small onion, chopped
1 large garlic clove, finely chopped
2 cans Rotel Mild Diced Tomatoes & Green Chilies
4 tablespoons Taco Seasoning * See Tips
1 cup corn (frozen or canned)
1 cup canned black beans, rinsed and drained
1 ½ cups water
1 ½ cups dry macaroni
1-2 cups finely shredded Mexican blend cheese
Chopped green onion (optional)
Sour Cream (for garnish)
All you need to do:
In a large skillet, over medium high heat, brown the beef, breaking it up into small pieces. Drain off any excess fat.
Add the chopped onion and garlic and cook for about 2-3 minutes.
Add the canned tomatoes… DO NOT drain them. Sprinkle the taco seasoning over the top and mix well.
Add the corn, black beans, dry macaroni and water. Bring to a low simmer. Adjust heat if necessary.
Place lid on top and cook at a low simmer for about 10 minutes… until macaroni is cooked. Stir occasionally.
Turn off the heat and sprinkle the cheese over the top and replace the lid.
Serve when cheese has melted … about 5 minutes.
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