Description
This Loaded Cheesy Beef Burrito Skillet brings all the flavors of your favorite restaurant-style burrito straight to your table — no rolling or wrapping required. Made in one pan, it’s packed with seasoned ground beef, rice, beans, peppers, and plenty of melted cheese. Perfect for a busy weeknight or a cozy weekend dinner, this skillet is hearty, easy to make, and full of bold, comforting flavors that everyone will love.
Ingredients
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1 pound ground beef (lean preferred)
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1 tablespoon olive oil (if needed)
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1 small onion, finely chopped
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3 garlic cloves, minced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 can (15 ounces) black beans, drained and rinsed
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1 can (14.5 ounces) diced tomatoes with green chilies
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1 cup corn kernels (fresh, canned, or frozen)
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1 cup uncooked white rice
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2 cups beef broth (low sodium)
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1 teaspoon chili powder
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1 teaspoon ground cumin
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½ teaspoon smoked paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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Salt and pepper to taste
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1 ½ cups shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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½ cup sour cream (for serving)
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¼ cup chopped fresh cilantro (for garnish)
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1 avocado, diced (optional)
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1 lime, cut into wedges (for serving)
Instructions
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Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Drain excess grease if necessary.
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Add the onion, garlic, red bell pepper, and green bell pepper to the skillet. Cook for 3–4 minutes, stirring frequently, until the vegetables are softened.
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Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Let the spices cook for 30 seconds to release their flavor.
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Add the uncooked rice and stir to coat it evenly in the beef and seasonings. Then add the black beans, diced tomatoes with green chilies, corn, and beef broth. Stir well to combine.
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Bring the mixture to a light boil, then reduce the heat to low. Cover and simmer for 18–20 minutes, stirring occasionally, until the rice is cooked and has absorbed most of the liquid.
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Once the rice is tender, sprinkle both cheeses evenly over the top. Cover again for 2–3 minutes, allowing the cheese to melt into a gooey layer.
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Remove from heat and let rest for 5 minutes. Top with chopped cilantro, diced avocado, and a dollop of sour cream. Serve warm with lime wedges on the side.
Notes
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Use long-grain white rice for the best texture. Brown rice can be substituted but will require more liquid and longer cooking time.
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Add extra vegetables such as zucchini or spinach for more nutrition.
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For a creamier version, stir in a few tablespoons of cream cheese before adding the shredded cheese.
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This skillet makes great leftovers. Store in an airtight container for up to 3 days and reheat in the microwave or on the stove.
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Customize with your favorite toppings like jalapeños, salsa, or crushed tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes