Beef Taco Skillet

Beef Taco Skillet For the skillet 1 tablespoon avocado oil (or olive oil) 1 lb. ground beef 1 small red onion, chopped 2 Tablespoons taco seasoning ½ cup white rice 1 cup beef broth 15 oz. can black beans, rinsed and drained 4 oz. canned green chilies 1 cup frozen corn 2 large tomatoes, chopped (or 15 oz. can diced tomatoes) 1 large red or yellow bell pepper, chopped 2 green onions, chopped Salt and pepper to taste 1/2 cup grated Mexican blend cheese Optional garnishes: Chopped green onion Sliced avocado Chopped cilantro Lime wedges Place a large skillet over medium-high heat. Add 1 tablespoon avocado oil. Add ground beef and red onion to the pan and cook until beef is browned and onions softened, about 5 mins. Add taco seasoning and stir until combined. Add uncooked white rice and beef broth. Stir to combine. Bring mixture to a simmer, cover and reduce heat to medium-low until broth is absorbed and rice is fully cooked, about 10-12 minutes. Add black beans, green chilies, corn, peppers, tomatoes, and green onion. Stir together, return heat to medium-high and cook for another 5 minutes. Season to taste with salt and pepper. Add cheese, cover for 5 minutes until melted. Remove cover and turn off heat. Garnish with chopped green onion, avocado slices, chopped cilantro and lime wedges if desired. Notes Swap out tomatoes for Rotel tomatoes for a spicier kick! Keep it lower calorie and use ground turkey and cauliflower rice.