A hearty and satisfying one-pot meal that embodies the bold and zesty flavors of Tex-Mex cuisine, loaded with ground beef, bell peppers, onions, and spices.
Ingredients
Scale:
1 pound ground beef, preferably lean
1 medium onion, diced
1 medium bell pepper (red or green), diced
2 cloves garlic, minced
1 cup corn (fresh, frozen, or canned)
1 can (15 ounces) diced tomatoes, undrained
2 cups cooked rice (white or brown)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper, to taste
1 cup shredded cheese (cheddar or Monterey Jack)
Instructions
In a large skillet or Dutch oven, heat a tablespoon of oil over medium heat. Add the ground beef, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain excess grease if necessary.
Add the diced onion and bell pepper to the skillet. Cook for 3-5 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the corn, diced tomatoes (with their juices), cooked rice, chili powder, cumin, paprika, salt, and pepper to the skillet. Stir well to combine.
Bring the mixture to a simmer over medium heat. Cover the skillet and let it cook for 10-15 minutes, stirring occasionally.
Sprinkle the shredded cheese evenly over the top of the hash. Cover the skillet again and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.
Remove from heat and allow to cool slightly before serving. Garnish with chopped cilantro, sliced jalapeños, and avocado if desired.
