Tex-Mex Ground Beef Skillet

$quick sauteed tex mex beef$

Tex-Mex Ground Beef Skillet

Transform ground beef from unexciting to HELLO! with a bold and aromatic tomato sauce and briny pops of green olives with this Tex-Mex Ground Beef Skillet recipe.

Course Main Course

Cuisine Mexican-American

Keyword ground beef skillet, Tex-Mex Ground Beef, tex-mex ground beef skillet

Prep Time 10

Cook Time 16

Total Time 26

Servings people

Calories 546kcal

Author Christina Koncker

Equipment

cast iron skillet

Ingredients

2 tablespoon extra virgin olive oil
5-6 cloves of garlic, minced
1 medium yellow onion, finely diced
½ green bell pepper, finely diced
1 pound ground beef
1 14.5 ounce can petite diced tomatoes*
3 tablespoon red wine vinegar
2 teaspoon dried oregano
1 ½ teaspoon ground cumin
salt and black pepper, to taste
¼-½ teaspoon cayenne pepper (optional)
1 cup dried rice OR 3 cups leftover cooked rice**

Instructions

Start preparing the rice first, according to the package instructions. Or, if you’re using leftover rice, see notes on how to get crispy rice***.
Heat extra virgin olive oil in a skillet over medium heat. Add the onion, garlic, and bell pepper. Cook for 4 minutes, stirring occasionally.
Increase heat to medium-high and add the ground beef. Break the ground beef up into small chunks with a spoon. Cook for 6 minutes, stirring frequently, until the meat is fully browned.
Add petite diced tomatoes with their juices, sliced green olives, oregano, cumin, 2 tablespoons of the red wine vinegar, and cayenne pepper (optional).
Continue cooking, stirring frequently, over medium-high heat for around 6 minutes, or until the liquid has reduced.
Reduce heat to low. Add in the remaining tablespoon of red wine vinegar, add a few pinches of salt and black pepper, and stir.
Taste. Adjust seasonings if necessary. Serve immediately over rice and enjoy!

Notes

*I used Hunt’s Roasted Garlic Petite Diced Tomatoes.
**I used brown Jasmine rice cooked the day before in the Instant Pot.
***My favorite way to reheat leftover rice is in a large, well-oiled pan over medium heat. I pat the rice down in an even layer, cover, and let the bottom get nice and crusty. This takes around 7-10 minutes, or until you’re happy with the crustiness achieved.

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