Burrito Skillet Recipe
This burrito skillet features juicy ground beef, diced tomatoes, creamy avocado slices, and cheese. This one-skillet dinner is ready in 30 minutes and combines all of your favorite Mexican flavors!
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- ¼ teaspoon salt
- 1 pound 98% lean ground beef
- ½ teaspoon chili powder or to taste
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin or to taste
- ¼ teaspoon paprika
- salt and freshly ground black pepper to taste
- 14 ounces canned diced tomatoes
- 15 ounces canned red kidney beans rinsed and drained
- ½ cup water
- 4 (6-inch) whole wheat flour tortillas each cut into 6 triangle-shaped wedges
- 1 cup shredded taco blend cheese
For Garnish
- plain yogurt or sour cream
- avocado sliced or diced
- green onion chopped
Instructions
- Sauté the aromatics and cook the ground beef. Heat the olive oil in a large skillet; add the onions, season with salt, and cook for 2 minutes, or until translucent. Add the ground beef and cook until browned, stirring occasionally; drain. Return the skillet to the burner and season the meat mixture with cumin, paprika, chili powder, garlic powder, salt, and pepper.
- Add the tomatoes, beans, and liquid. Stir in the tomatoes and kidney beans. Add water and bring to a boil. Reduce heat to medium-low and simmer for 7 minutes.
- Add the remaining ingredients. Stir in the tortilla wedges. Sprinkle the cheese over the top and remove from the heat.
- Let stand. Cover the skillet and let stand for 5 minutes, or until the cheese is melted.
- Serve. Garnish with yogurt or sour cream, avocado, and green onions, and serve.
Nutrition
Calories: 536kcal | Carbohydrates: 46g | Protein: 42g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 97mg | Sodium: 966mg | Potassium: 934mg | Fiber: 10g | Sugar: 8g | Vitamin A: 438IU | Vitamin C: 12mg | Calcium: 348mg | Iron: 7mg
