Mexican Beef N Vegetable Skillet

Yields 4 Servings

Ingredients

• 1 tbsp. Extra-virgin olive oil
• 1 large onion, chopped
• 1 Red Bell Pepper, Cut into Strips, Seed and Stems Removed
• 1 Orange Bell Pepper, Cut into Strips, Seed and Stems Removed
• 1 lb. Certified Angus Beef ground beef
• 1 cup. white rice
• 1 28-oz. can fire-roasted tomatoes
• 1 15-oz. can Black Beans, rinsed and drained
• 1 1/2 cup. Fresh Sweet Corn Kernels Stripped from ears
• 1 10-oz. can Rotel
• 1 tbsp. ground cumin
• 1 tbsp. chili powder
• 1 tsp. Sea salt
• 2 cup. low-sodium chicken broth
• 1 1/2 cup. shredded cheddar and Monterey jack
• Fresh cilantro, for garnish

Instructions

In a large skillet over medium heat, heat oil.

Add onion and Peppers cook 2 minutes, then add ground beef and cook until no longer pink, 6 minutes, breaking up with a wooden spoon as it browns. Drain fat.

Move beef to one side of skillet and add white rice to other side.

Cook 2 minutes, then add fire-roasted tomatoes, black beans, corn, green chilies, cumin and chili powder.

Season with salt and stir to combine, then pour over chicken broth.

Bring to a simmer, cover, and cook 20 minutes.

Top with cheddar and Monterey Jack and cover to let melt, 2 to 3 minutes.

Garnish with cilantro and serve.