Southwest-Style Beef Skillet with Tomatillo-Poblano Sauce, Pinto Beans & Creamy Guacamole
Meal Prep

Southwest-Style Beef Skillet

with Tomatillo-Poblano Sauce, Pinto Beans & Creamy Guacamole

20 MIN
4 Servings
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From the Test Kitchen

Save time during the week with this Meal Prep dish, perfect for making ahead! This delightful skillet brings together all the classic taco fixings: spiced beef, tender pinto beans, melty cheese, tomatoes, and creamy guacamole for a crowd-pleasing meal.
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  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
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fresh
ingredients
Southwest-Style Beef Skillet with Tomatillo-Poblano Sauce, Pinto Beans & Creamy Guacamole
Title
  • 18 oz Ground Beef
  • 4 oz Shredded Monterey Jack Cheese
  • 1 15.5-Oz Can Pinto Beans
  • ½ cup Guacamole
  • ½ cup Sour Cream
  • ½ lb Grape Tomatoes
  • 1 cup Long Grain White Rice
  • 5 oz Baby Spinach
  • ¾ cup Tomatillo-Poblano Sauce
  • 1 Yellow Onion
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 oz Sweety Drop Peppers
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Halve the tomatoes. Drain and rinse the beans.

Start the skillet
3 Start the skillet

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, diced onion, and spice blend; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Carefully drain off and discard any excess oil.

Finish the skillet
4 Finish the skillet

Add the tomatillo sauce (carefully, as the liquid may splatter), halved tomatoes, drained beans, and spinach; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and the beef is cooked through. Evenly top the skillet with the cheese. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted. Turn off the heat.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

Make the creamy guacamole & serve your dish
5 Make the creamy guacamole & serve your dish

In a bowl, combine the sour cream and guacamole. Season with salt and pepper. Serve the finished skillet with the cooked rice. Top with the creamy guacamole and peppers. Enjoy!

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the skillet and rice in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

Tips from Home Chefs

Southwest-Style Beef Skillet

Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Halve the tomatoes. Drain and rinse the beans.

Prepare the ingredients
Start the skillet
3 Start the skillet

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, diced onion, and spice blend; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Carefully drain off and discard any excess oil.

4 Finish the skillet

Add the tomatillo sauce (carefully, as the liquid may splatter), halved tomatoes, drained beans, and spinach; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and the beef is cooked through. Evenly top the skillet with the cheese. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted. Turn off the heat.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

Finish the skillet
Make the creamy guacamole & serve your dish
5 Make the creamy guacamole & serve your dish

In a bowl, combine the sour cream and guacamole. Season with salt and pepper. Serve the finished skillet with the cooked rice. Top with the creamy guacamole and peppers. Enjoy!

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the skillet and rice in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

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