Tex-Mex Beef and Rice Skillet
with Cheddar Cheese and Lime Crema- Sulphites
- Milk
This colourful, no-fuss Tex-Mex skillet is packed with flavour thanks to spiced rice and salsa-coated beef and peppers. Melty cheese and a dollop of lime crema is all you need to make your tastebuds sing!
Ingredients
250 g
Ground Beef
2 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
½ cup
Tomato Salsa
160 g
Sweet Bell Pepper
¾ cup
Basmati Rice
1 unit
Chicken Broth Concentrate
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
3 tbsp
Sour Cream
(Contains: Milk)
1 tsp
Garlic Salt
½ unit
Lime
7 g
Cilantro
Not included in your delivery
0.38 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
0.06 tsp
Sugar*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl), broth concentrate and half the Enchilada Spice Blend to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl).
Heat a large oven-proof pan over medium-high heat. (NOTE: If you don't have an oven-proof pan, use a large non-stick pan.) When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard excess fat.
Add peppers to the pan with beef. Cook, stirring occasionally, until peppers soften slightly, 3-4 min. Sprinkle garlic salt and remaining Enchilada Spice Blend over beef and peppers. Cook, stirring often, until fragrant, 30 sec. Add salsa. Cook, stirring often, until mixture thickens slightly, 1-2 min.
Add rice to the pan with beef and peppers. Season with salt and pepper, to taste, then stir to combine. Remove the pan from heat. (NOTE: If you don't have an oven-proof pan, transfer mixture to a baking dish here.) Sprinkle half the cilantro over top, followed by cheese. Bake in the middle of the oven until cheese melts, 2-3 min.
Meanwhile, add sour cream, lime zest, 1/2 tsp lime juice, 1/2 tbsp water and a pinch of sugar (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine. Divide beef and rice skillet between bowls. Dollop lime crema over top. Sprinkle with remaining cilantro.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The enchilada spice blend and lime crema are the standout elements, delivering bold, satisfying flavour that the whole family tends to enjoy. Some reviewers found the dish a touch salty or one-dimensional without added extras.
- Ease of prep: This is a quick, straightforward weeknight meal that even beginner cooks handle with ease. Some reviewers noted that skipping the oven step and melting the cheese on the stovetop with a lid works just as well.
- Suggestions: The rice-to-meat ratio runs high for many reviewers; using half the rice or adding black beans and corn helps balance the dish. For milder heat, start with half the enchilada spice blend and adjust to taste, as several reviewers found the full amount quite spicy.
- Leftovers: This recipe reheats beautifully and makes excellent next-day lunches, including wraps or burritos with the leftovers.
- Crema and cheese: Many reviewers wished for more lime crema and cheese; consider doubling both, or adding an extra quarter cup of shredded cheddar before baking for better coverage.
- Texture: A crunchy element like crushed tortilla chips stirred in or served alongside adds welcome contrast to the soft, casserole-style texture.
