Tasty Hamburger Skillet

Name: Tasty Hamburger Skillet
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 9 cups
Ingredients: 1 pound lean ground beef (15% fat or less) ⅓ cup chopped onion ⅓ cup chopped green pepper 2 cups water 1 cup white rice; uncooked 1 teaspoon garlic powder or 4 cloves garlic; minced 1 Tablespoon chili powder ¼ teaspoon salt ¼ teaspoon pepper 1 can (15 ounces) diced tomatoes with juice 1 ½ cups corn (canned and drained; frozen; or fresh cooked) 1 can (15 ounces) red kidney beans; drained and rinsed ½ cup grated cheddar cheese

Kid-approved hearty recipe with beans, rice, and topped with cheese.

Recipe Card

WEB-pg 12 Hamburger Skillet.pdf

Large bowl of Hamburger Skillet with a melty cheese topping.

Prep time: 10 minutes
Cook time: 30 minutes
Makes: 9 cups
Nutrition Facts: View label

Ingredients

1 pound lean ground beef (15% fat or less)

⅓ cup chopped onion

⅓ cup chopped green pepper

2 cups water

1 cup white rice, uncooked

1 teaspoon garlic powder or 4 cloves garlic, minced

1 Tablespoon chili powder

¼ teaspoon salt

¼ teaspoon pepper

1 can (15 ounces) diced tomatoes with juice

1 ½ cups corn (canned and drained, frozen, or fresh cooked)

1 can (15 ounces) red kidney beans, drained and rinsed

½ cup grated cheddar cheese

Directions

Wash hands with soap and water.
Cook ground beef, onion and green pepper in large skillet over medium heat (300 degrees F in an electric skillet) until hamburger is no longer pink. Drain excess fat from pan (see Notes).
Add water, rice, garlic powder, chili powder, salt, pepper, tomatoes with juice, corn and beans.
Cover the pan and cook for about 20 minutes or until rice is soft.
Remove from heat, sprinkle with grated cheese and serve hot.
Refrigerate leftovers within 2 hours.

Notes

Garnish this dish with a tablespoon of low-fat sour cream.
Flavor boosters: green chilis, jalapeños, more garlic, and other seasonings.
Make extra! Leftovers make a great filling for tacos, burritos, filling for stuffed bell peppers, or as a topping for baked potatoes.
Use whole grains! Use brown rice instead of white rice and increase cooking time to 45 minutes or until rice is cooked.
Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
Pour fat from cooked meat into a metal container. Let it cool, then dispose of it in a garbage can.

Comments

Submitted by watkinbr on Thu, 12/28/2017 - 13:20

This recipe is perfect for my family. We like to serve this with a green salad with diced apples. Then we are eating all 5 food groups!

Submitted by Vnms1984 (not verified) on Tue, 05/23/2017 - 19:17

Are we supposed to cook on medium? I had it simmering and the rice didn't even cook. I changed the heat to medium so we shall see. Thanks.

Submitted by elaine s on Wed, 05/24/2017 - 09:22

Simmering should be the correct temperature for cooking rice. Use whatever setting on your stove that will keep the liquid simmering but not boiling. It is also important to put a lid on the pan. If too much liquid evaporates before the rice is tender, add a small amount of water and continue cooking.

The Food Hero Team

Submitted by Kittycat (not verified) on Fri, 05/12/2017 - 12:12

Excellent meal; made mine a little spicier, topped with a little sour cream:)

Submitted by Claudia on Thu, 11/01/2012 - 14:47

I would suggest this as a burrito filling.

Submitted by Abby on Mon, 11/05/2012 - 12:53

That is a great idea Claudia, thank you for sharing! See the note we added above.

-Food Hero Team

Submitted by LesleyJ on Wed, 12/14/2011 - 17:20

Makes a really great meal. We used sour cream and it really made a difference!