Large batch for freezer
Double necessary ingredients.
- Cook ground beef with onion and red bell pepper as normal. Drain and stir in beans and spices.
- Allow to fully cool in fridge.
- When going to freeze, mix in frozen corn. Separate into two portions if first half wasn’t used.
- To make from frozen, slightly thaw frozen mix.
- Add to instant pot along with rice, water, and tomatoes (single recipe quantities). Stir well.
- Cook on rice function.
Mexican skillet
Yield:
4 servings
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
A flavorful, filling dish that is sure to please.
Ingredients
- 1 lb. ground beef
- 1/2 onion
- 1/2 red bell pepper
- 1 14 oz. can fire roasted tomatoes
- 1 14 oz. can black beans
- 1 1/2 cups water
- 2 cups rice
Seasoning:
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. Mexican oregano
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. pepper
Instructions
- Dice onion and bell pepper. Drain and rinse black beans. Set aside.
- Turn instant pot to sauté on high. Once hot, add ground beef, onion, and red bell pepper.
- Cook until ground beef is no longer pink, ~10 minutes. Drain if needed.
- Stir in remaining ingredients, then cook on rice function.
Notes
Optional: add 3/4 cup frozen corn.
