Southwestern Beef Skillet Recipe -
Southwestern Beef Skillet Recipe
  • READY IN 25 mins

Southwestern Beef Skillet

Recipe by  

"An easy one skillet meal made with ground beef, rice, and mixed vegetables seasoned with chili powder and salsa."

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Brown meat with chili powder in large deep skillet.
  2. Add salsa, water, corn and green beans. Bring to boil. Stir in rice; cover. Reduce heat to low; simmer 5 minutes.
  3. Remove from heat. Top with cheese; cover. Let stand 5 minutes or until liquid is absorbed and cheese is melted.
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Reviews More Reviews

Most Helpful Positive Review
Aug 14, 2013

Wow! For a super easy dish, it def. deserves 5 stars. In the amount of time it took to prepare 7 sandwiches , I had a much more nutritious (and filling) meal. I sautéed the beef with onions and a small amount yellow peppers (chopped). Used bill echol's taco seasoning I recipe and only had canned corn and green beans (needed to go grocery shopping). Put some aside for the child with dairy allergies and added way more cheese than called for. We used our own smoked salsa. It would be better with frozen green beans. All kids and hubby liked! I think this would be too bland with just chili powder.

Most Helpful Critical Review
Oct 06, 2014

I added a little more flavouring. I feel that if it's southwestern there should be some spice. Added some onion and jalepeno. Very good

Jul 16, 2014

So delicious!! Made with 2 Tbsp taco seasoning and black beans instead of green and it was sooo good!! Will definitely make this again and recommend to everyone I know! :)

Nov 20, 2013

This got mixed reviews from my family. Hubby, me and one of three kids liked it. The other two kids kept asking "how many more bites do I have to eat?", but I think it was because of the green beans for one child and the chunky tomatoes from the salsa for my other non-veggie loving kid. I made it mostly as written. Since I didn't have instant rice, I made regular rice on the stove top and stirred it in. Instead of using a whole cup of water that the recipe called for because I precooked my rice, I waited and added 1/4 cup of water at a time when mixing in the precooked rice until it got to a good consistency (around 1/2 C total). It was a quick and easy recipe with items we already had in the house. I'll make it again.

Nov 20, 2014

This recipe was a quick, relatively healthy, gluten free meal. Perfect for busy week nights. I took the advice of others and substituted 1 can (drained and rinsed) black beans for green beans to make it more "southwest". I think it made the dish a bit more hearty too. I added 1 T. taco seasoning to be sure it was spicy enough, and served in bowls with a dollop of sour cream. I think this would be great with the addition of sliced olives, also diced green chili as other reviewers mentioned. It's a keeper.

May 29, 2014

I love easy, throw it all in a pot meal for week night dinners! Just like others, I added extra chili powder, used canned corn and served it with a salad and southern beer bread. Wonderful, easy meal!

Feb 22, 2011

Easy easy weeknight recipe. You can throw it together in just a few minutes

Jan 29, 2010

I used drained canned corn instead. Might add more chili powder and a spicier salsa next time though. It was tasty, but could use a punch.


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  • Calories
  • 499 kcal
  • 25%
  • Carbohydrates
  • 46 g
  • 15%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 32.3 g
  • 65%
  • Sodium
  • 665 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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