Southwestern Beef Skillet

Southwestern Beef Skillet

KRAFT Shredded Cheese 0

"An easy one skillet meal made with ground beef, rice, and mixed vegetables seasoned with chili powder and salsa."

Ingredients 25 m {{adjustedServings}} servings 499 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 665 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Brown meat with chili powder in large deep skillet.
  2. Add salsa, water, corn and green beans. Bring to boil. Stir in rice; cover. Reduce heat to low; simmer 5 minutes.
  3. Remove from heat. Top with cheese; cover. Let stand 5 minutes or until liquid is absorbed and cheese is melted.
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Reviews 47

  1. 57 Ratings


Wow! For a super easy dish, it def. deserves 5 stars. In the amount of time it took to prepare 7 sandwiches , I had a much more nutritious (and filling) meal. I sautéed the beef with onions and a small amount yellow peppers (chopped). Used bill echol's taco seasoning I recipe and only had canned corn and green beans (needed to go grocery shopping). Put some aside for the child with dairy allergies and added way more cheese than called for. We used our own smoked salsa. It would be better with frozen green beans. All kids and hubby liked! I think this would be too bland with just chili powder.


So delicious!! Made with 2 Tbsp taco seasoning and black beans instead of green and it was sooo good!! Will definitely make this again and recommend to everyone I know! :)


This got mixed reviews from my family. Hubby, me and one of three kids liked it. The other two kids kept asking "how many more bites do I have to eat?", but I think it was because of the green beans for one child and the chunky tomatoes from the salsa for my other non-veggie loving kid. I made it mostly as written. Since I didn't have instant rice, I made regular rice on the stove top and stirred it in. Instead of using a whole cup of water that the recipe called for because I precooked my rice, I waited and added 1/4 cup of water at a time when mixing in the precooked rice until it got to a good consistency (around 1/2 C total). It was a quick and easy recipe with items we already had in the house. I'll make it again.