I have a thing for Tex Mex food. I just can’t get enough of it. You’ll notice that a lot of recipes I create are a version of Tex Mex. I’m always trying to recreate the flavors that I LOVE so much.
You can find my other Tex Mex inspired recipes here, here, here, here and here. I might have just a slight obsession. 😉
I think the reason I love Tex Mex recipes, other than for the flavors, of course, is because they tend to be on the more frugal side. Rice, beans, tomatoes, tortillas, cheaper cuts of meat all add up to big savings at the grocery store. If you’ve hung around my blog for any length of time you know that I LOVE to save money anywhere I can.
This skillet is so simple, yet so full of flavor. Your family will ask you to make it again and again.
I created this on a Tuesday, and my kids have asked me every night since to make it again. I told them we need at least a week in between. 🙂 I hope your family loves it just as much as mine does.
To stretch the meal a little further for my hungry kids I’ve been adding a can of corn. They love the addition and I love that it only cost less than $0.50 to make it an even more filling meal. Frugal Mama win!
You probably have many (if not all) of the ingredients on hand in your fridge, freezer or pantry. I love it when a tasty meal comes together from items I already have on hand.
Here’s how to make this Tex Mex Skillet:
Start by bringing 2 c. of water to a boil in a small saucepan. Add the brown rice and a pinch of salt. Return the rice to a boil then place the lid on and turn down to a simmer.
Cook until the rice is done, about 40-45 minutes. If you are really short on time, you could use instant brown rice, but the nutritional value is higher in regular brown rice. To really save some time you can cook your rice on high pressure for 22-24 minutes in your Instant Pot if you have one.
Meanwhile, in a large skillet over medium heat add 1 t. of oil to the pan. Add the bell pepper and onion to the pan. Sauté until the onion is translucent.
Add the garlic and sauté for one minute. Stir the garlic for the whole minute. Add the ground beef or turkey to the pan and cook until done.
***If you are using ground beef, make sure you rinse it under hot water once you are done. The easiest way to do this is to put it in a strainer and rinse under hot water for about two minutes. You can refer to the Trim Healthy Mama plan book on page 188 for all the details.
Put the beef back in the skillet and add the lime juice, taco seasoning, and water. Stir to combine. Let the mixture simmer for about 5 minutes.
Add the tomato sauce to the pan and simmer for 10 minutes. Serve immediately and top with cilantro and green onion. My family also likes it when I serve it with lettuce, tomatoes and salsa on the side.
Lovin' Tex Mex Skillet (THM: E, Gluten-free, Sugar-free)
Yield 4-6 servings
Ingredients
- 1 c. brown rice, uncooked
- (1) green bell pepper, diced
- (1) medium onion, diced
- (3) cloves of garlic, minced
- 1# lean ground beef or 99% lean ground turkey ***If you use ground beef you will need to rinse it under hot water for about two minutes to help keep this meal in an E territory. Refer to page 188 in the NEW THM Plan book for more info.
- juice from half of a lime
- 2 T. taco seasoning
- 1/4 c. water
- 15 oz. can of tomato sauce
- 2 T. cilantro, optional for garnish
- green onions, optional for garnish
Instructions
- Bring 2 c. of water to a boil. Add the brown rice and a pinch of salt, return to a boil, place the lid on and turn down to a simmer. Cook until rice is done, about 40-45 minutes.
- Meanwhile, in a large skillet over medium heat add 1 t. of oil to the pan. Add the bell pepper and onion to the pan. Sauté until the onion is translucent. Add the garlic and sauté for one minute. Add the ground beef or turkey to the pan and cook until done. ***If you are using ground beef, make sure you rinse it under hot water once you are done. The easiest way to do this is to put it in a strainer and rinse under hot water for about two minutes.
- Put the beef back in the skillet and add the lime juice, taco seasoning, and water and stir to combine. Let simmer about 5 minutes.
- Add the tomato sauce and simmer for 10 minutes. Serve immediately and top with cilantro and green onion.
Thanks so much, esp for the E recipies I picked up today on the side bar!
This recipe was delicious! I'm new to the THM world…would putting it on a low-carb wrap (6g carbs) throw it off-plan?
If it's a smaller serving then it should be fine.
I have read the recipe quite a few times, so if I missed this please forgive me. Do I put the rice in with everything else? Thank you.
No you didn't miss it, I forgot to write it on the recipe. Yes add it in with everyrhing else after the beef is cooked.
Could you use quinoa instead of rice?
Yes!
If i mixed refried beans with this, I should still be in "E" territory, right? This looks yum!
Yes just watch your carb count so you don't go over the 45g carb limit.
How would you make this in the crockpot if that is possible?
How much would it throw the carb count off if I mix in black beans, but leave the rice as an add in off to the side?
If you ate about 1/3 c of the rice on the side plus the beans mixed in, you should be ok at the 45 grams.
My family really liked this! I did add a tad of mozzarella cheese at the end. The guys ate it on tortilla shells with sour cream. My daughter and I put in on shredded lettuce and topped with non-fat greek yogurt. Versatile meal! Thanks for sharing it!
I'm so glad you liked it!
This was very delicious! I do not follow the THM diet strictly, I make the meals how they are posted first, then the second time (if we liked it), we will adjust to make it perfect for us! I love the recommendation of possibly putting this is wraps and adding sour cream (or greek yogurt)! I will be making this again! Thank you!
I'm so glad you liked it!
Hi Darcie, If I use grass-fed beef from Whole Foods do I still have to rinse the meat? I think they have 85 & 90% fat content.
Yes, I would still rinse it. I rinse my grass-fed beef.
We loved this recipe! The flavors are excellent. Might add some black beans next time. Thank you!
WOW! The flavors in this really pop! My husband & I both really LOVE this!!
Great recipe! I’m trying it with cauliflower rice tonight so I can add guacamole! ❤
My husband is from Texas so I’m sure he’ll love this!
Do you think I could use ground chicken and still keep it an E?