Mexican Ground Beef Skillet

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• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 tablespoon minced garlic
  Ingredient note

  Source: 1 tablespoon minced garlic
• 1/2 each medium yellow onion (minced)
  Ingredient note

  Source: 1/2 medium yellow onion (minced)
• 2 each large bell peppers (diced)
  Ingredient note

  Source: 2 large bell peppers (diced)
• 1 lb 85% ground beef
  Ingredient note

  Source: 1 lb. 85% ground beef
• 3 tablespoons homemade taco seasoning
  Ingredient note

  Source: 3 tablespoons homemade taco seasoning
• 1/2 cup tomato sauce
  Ingredient note

  Source: 1/2 cup tomato sauce
• 2 tablespoons green chiles
  Ingredient note

  Source: 2 tablespoons green chiles
• 15 oz canned black beans (drained and rinsed)
  Ingredient note

  Source: 15 oz. canned black beans (drained and rinsed)
• 1 cup quick-cooking brown rice (quick-cooking white rice works too!)
  Ingredient note

  Source: 1 cup quick-cooking brown rice (quick-cooking white rice works too!)
• 1.5 cups beef broth (any kind)
  Ingredient note

  Source: 1.5 cups beef broth (any kind)
• 1/2 cup Mexican shredded cheddar cheese
  Ingredient note

  Source: 1/2 cup Mexican shredded cheddar cheese

1. Heat the olive oil in a 16-inch nonstick skillet over medium-high heat. A deep smaller skillet or Dutch oven also works.
2. Add the garlic, onion, and bell peppers. Sauté for 3–5 minutes, stirring occasionally, until the onion begins to soften and the peppers are partially cooked.
3. Move the vegetables to one side of the skillet and add the 85% lean ground beef. Cook for 7–9 minutes, breaking it into small pieces, until browned and the center reaches 160°F; mix it with the vegetables. There is no need to drain the beef.
4. Stir in the taco seasoning, tomato sauce, green chiles, and black beans. Cook for 1–2 minutes, then add the quick-cooking rice and beef broth and bring the mixture to a boil over medium-high heat.
5. Reduce the heat to low and cover the skillet. Simmer for 15–20 minutes, or until the quick-cooking rice is tender and has absorbed most of the liquid.
6. Sprinkle the cheese evenly over the skillet. Cover until it melts, or place the oven-safe skillet in a 400°F oven for a few minutes until the cheese is melted.
7. Serve hot with tortilla chips or your favorite toppings.