Cheesy One-Pot Taco Skillet with Creamy Avocado Cilantro Sauce

Ingredients

• 1 lb 93/7 lean ground beef
• 1 yellow onion (medium, diced)
• 1 bell pepper (diced)
• 1 jalapeño (small, diced)
• 1 tbsp minced garlic
• 1 packet taco seasoning
• 1 tsp garlic powder (for skillet)
• 1 tsp onion powder
• salt and black pepper (to taste)
• 1 cup uncooked white rice
• 2 cups beef broth
• 1 can corn (drained)
• 1 can black beans (drained and rinsed)
• 1 can Rotel diced tomatoes and green chilies
• 0.75 cup nonfat Greek yogurt (for sauce)
• 2 tbsp light mayonnaise (for sauce)
• 1 lime juice (juice of 1 lime)
• 0.5 avocado (for sauce)
• fresh cilantro (for sauce and optional topping; amount to taste)
• garlic powder (for sauce, to taste)
• salt and black pepper (for sauce, to taste)
• water (as needed to thin the sauce)
• shredded cheese (optional topping)
• sliced avocado (optional topping)

Steps

1. 1

   Heat a large skillet or sauté pan. Add the diced onion, bell pepper, and jalapeño, and sauté until the vegetables are nicely softened and sautéed.

2. 2

   Push the vegetables to one side of the hot pan. Add the lean ground beef, taco seasoning, and minced garlic to the open side of the pan.

3. 3

   Cook and mix the beef with the seasonings and vegetables until everything is combined and the beef is cooked through.

4. 4

   Add the garlic powder, onion powder, salt, and black pepper.

5. 5

   Add the uncooked white rice, beef broth, drained corn, drained and rinsed black beans, and Rotel diced tomatoes with green chilies. Stir to combine.

6. 6

   Bring the skillet mixture to a boil.

7. 7

   Cover the pan with a lid, reduce the heat to a simmer, and cook until the liquid has been absorbed and the rice is cooked.

8. 8

   For the creamy avocado cilantro sauce, combine the Greek yogurt, light mayonnaise, lime juice, half avocado, fresh cilantro, garlic powder, salt, and black pepper. Add water as needed to thin the sauce.

9. 9

   Divide the taco skillet into four equal large servings. Top with shredded cheese, sliced avocado, fresh cilantro, and the creamy avocado cilantro sauce as desired.

10. 10

    Serve immediately or portion into meal-prep containers.

Notes

The creator states that the recipe makes four large servings, or six smaller servings. Listed macros are 546 calories, 37 g protein, 77 g carbohydrates, and 10 g fat per serving when divided into four; the stated macros do not include the optional cheese, avocado, cilantro, or avocado-cilantro sauce. The source does not specify an exact simmering time, heat level, cheese quantity, or sauce storage time.

Nutrition per serving

• main
• meal prep
• one-pot
• skillet
• high-protein
• Mexican-inspired
• rice dish
• weight-loss friendly