One pan, 30 minutes, and ground beef! With bell peppers, corn, tomatoes, and cheese!

Would you be able to judge me if you knew that I had added more tortilla chips? The recipe specifies 1/4 cup. This is the correct amount.

But I might have added 1 cup. I just felt that 1 cup may have been a better chip-beef-cheese-rice ratio.

You’ll have dinner ready in just 30 minutes. Remember, there’s no plating involved.

The coolest thing to do is to eat straight from the pan. It’s also less work for everyone.


  • Olive oil one tablespoon
  • 8 ounces of ground beef
  • Three cloves garlic, minced
  • One onion, diced
  • 1 cup basmati rice
  • Can of Ro*Tel (r) Mild Diced Green Chilies & Tomatoes (10 ounces)
  • 1 cup frozen, canned, or roasted corn kernels
  • 1/4 teaspoon Chili Powder
  • 1/4 teaspoon cumin
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • One (12-ounce) jar of roasted red peppers that has been drained, chopped and drained
  • 1/2 cup shredded cheddar cheese
  • Half a cup of Monterey Jack cheese
  • 1/4 cup crushed tortilla chips
  • 1 Roma tomato, diced
  • Fresh cilantro leaves chopped into two tablespoons


  • In a large skillet, heat olive oil over medium-high heat. Add the ground beef, onion and garlic. Cook for 3-5 minutes until the meat is browned. Crumble the meat while cooking. Drain excess fat.
  • Stir in the rice and toast for about 2 minutes.
  • Stir in Ro*Tel (r) and 11/2 cups of water and bring to a boil for approximately 2 minutes.
  • Add corn, cumin, chili powder, and salt to taste. Bring to a rolling boil, cover, reduce the heat, and simmer for 13-16 minutes.
  • Stir in red peppers and heat through for about 1 minute.
  • Remove from heat, and add cheeses. Cover and cook until the cheeses are melted (about 2 minutes).
  • If desired, garnish with tortilla chips, tomatoes, and cilantro.

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