Mexican Skillet

In honor of National Taco Day, we had this Mexican skillet meal for dinner.  But...maybe it was just a coincidence.  Barry said it wasn't really a taco since there was no tortilla - I guess it was more of a burrito bowl.  A burrito bowl full of veggies and fiber!

I found this recipe on Pinterest (which you should all join if you haven't!).  It was originally a vegetarian dish, but I added some lean ground beef for some added protein and iron.  And, and also added some extra vegetables and changed the white rice to brown.  It just called for a zucchini and 1/2 cup of green bell pepper; by adding a squash, onion and extra bell pepper the nutrient content goes way up - the more colors the better!

You will need:

1 tablespoon olive oil
1 medium sized green bell pepper, diced
1/2 large onion, diced
1 yellow squash, quartered lengthwise
1 zucchini, quartered lengthwise
1 pound lean ground beef, browned


1 can no sodium black beans, drained
1 can fire roasted diced tomatoes with garlic, undrained
3/4 cup water
1 cup instant brown rice (I like Minute brand myself)
1/2 cup low fat shredded Mexican blend cheese


Start by browning ground beef until no longer pink.

Barry's contribution to dinner!

Meanwhile, sauté bell pepper, onion, squash & zucchini in olive oil for about 5-8 minutes - until softened.

Once softened, add beans, tomatoes and water.

Stir and bring to a boil.  Add rice to skillet, cover and remove from heat.

Let stand for 7-10 minutes, until all liquid is absorbed.

Stir in ground beef.

Top with shredded cheese.

ENJOY!