This one-skillet Tex-Mex bake is the kind of dish that turns dinner into a full-blown event. It’s hearty, cheesy, and bursting with flavor—ground meat browned to perfection, sweet corn, vibrant bell peppers, fluffy rice, and a blanket of melted cheese that seals the deal. The spices are bold but balanced, the textures are layered, and the aroma alone is enough to make your husband hover near the stove like a hawk. It’s the kind of meal that disappears faster than you expect, leaving behind only the echo of satisfied sighs and playful threats like “Don’t you dare make this again!”—because it’s just that addictive. Whether you’re feeding a crowd or meal-prepping for the week, this skillet bake is a keeper in every sense of the word
INGREDIENTS:
Main Components:
- 500g ground beef or chicken
- 1 cup cooked rice (white, brown, or basmati)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups shredded cheddar or Mexican blend cheese
- 2 tbsp oil
Seasonings:
- 1 tsp cumin powder
- ½ tsp paprika
- ½ tsp chili powder (adjust to taste)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ tsp taco seasoning or garam masala for a fusion twist
Optional Add-ins:
- ½ cup black beans or kidney beans
- 2 tbsp chopped coriander
- 1 tbsp lime juice
- Sliced jalapeños or green chilies for garnish
INSTRUCTIONS:
- Prep the Ingredients:
Cook the rice and set aside. Dice the bell pepper and onion, mince the garlic, and shred the cheese. If using canned corn or beans, drain and rinse them. - Sauté the Aromatics:
Heat oil in a large skillet over medium heat. Add chopped onion and sauté until translucent. Stir in garlic and cook for another minute until fragrant. - Brown the Meat:
Add ground meat to the skillet. Break it up with a spatula and cook until browned and fully cooked. Drain excess fat if needed. Stir in cumin, paprika, chili powder, salt, pepper, and taco seasoning. Mix well to coat the meat evenly. - Add the Veggies & Rice:
Toss in diced bell pepper, corn, and beans (if using). Cook for 3–4 minutes until the vegetables soften slightly. Stir in the cooked rice and mix thoroughly so everything is evenly combined. - Cheese It Up:
Sprinkle shredded cheese over the top of the mixture. Reduce heat to low, cover the skillet, and let the cheese melt for 3–5 minutes. For a bubbly, golden top, you can place the skillet under a broiler for 2 minutes—just make sure it’s oven-safe. - Finish & Serve:
Remove from heat and garnish with chopped coriander, lime juice, and sliced jalapeños if desired. Serve hot straight from the skillet with tortilla chips, warm naan, or a simple salad.
Serving Suggestions & Variations:
- Wrap the mixture in tortillas for quick burritos or tacos.
- Use cauliflower rice for a low-carb version.
- Add a dollop of sour cream or guacamole on top for extra richness.
- Swap beef for paneer or tofu for a vegetarian twist.
- For a desi flair, stir in achar masala or top with raita.