One Pan Burrito Skillet

Ingredients

• 1 lb ground beef

• 1 onion, diced

• 1 bell pepper, diced

• 1 jalapeno, diced

• 4 cloves garlic, minced

• 14 oz can diced tomatoes

• 4 oz can diced green chiles

• 1/2 cup salsa

• 1 cup uncooked white rice, rinsed

• 1 cup bone broth

• 1 14oz can black beans, drained and rinsed

• 2 tbsp taco seasoning

• 1 cup shredded cheese (I like LaClare goat cheese)

Serves: 6 Time: 40 minutes Calories: 548 Protein: 37g Carbs: 42g Fat: 22g

Instructions

1. Heat a large skillet with a tight-fitting lid over medium heat. Add ground beef and brown, breaking up with a spoon as it cooks.

2. Once beef is cooked through add onion, bell pepper, jalapeno, and garlic, and cook until the onion is translucent and the veggies have softened, about 5 minutes.

3. Add diced tomatoes, diced green chiles, salsa, white rice, bone broth, black beans, and taco seasoning to the pan and stir until mixed. Bring to a boil, reduce to a simmer, and cover, cooking for 20 minutes, or until the rice is cooked through and most of the liquid is absorbed.

4. Turn off the heat but leave on the burner. Sprinkle shredded cheese over the top and cover with the lid until the cheese melts. Serve with chopped cilantro, avocado, and lime wedges!

MEAL PREP NOTES:

To Freeze: hold off on the cheese. Transfer to a baking dish with a lid and allow to cool. Cover and freeze. When ready to serve, thaw in the fridge overnight. Sprinkle with the cheese and bake in the oven for 35 minutes, until the cheese is bubbling warmed through at the center. To cook from frozen, place in the oven for 2 1/2 hours, adding the cheese with 30 minutes left.

To Refrigerate: before adding the cheese, transfer to a baking dish. Allow to cool. Sprinkle with the cheese and store in the fridge for up to 4 days. When ready to serve, place in the oven for 35 minutes, until the cheese is bubbling and warmed through at the center.