pan of beefy naked burrito skillet

Beefy Naked Burrito Skillet


  • 1 pound ground beef
  • 1/3 cup diced onion
  • 1 green bell pepper, diced
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon chili powder
  • 1 can (15-oz) pinto beans, rinsed and drained
  • 1 pkg. (10-oz) frozen steam-in-bag brown rice (unthawed)
  • 1 cup beef broth
  • 1 cup shredded Cheddar cheese (plus more for garnish, if desired)


  • Sour Cream
  • Avocado
  • Fresh cilantro


  1. In a non-stick skillet cook ground beef, onion and bell pepper over medium-high heat until beef is browned and onion is translucent, about 5 minutes.
  2. Add cumin, salt, pepper, chili powder, pinto beans, rice and broth. Bring mixture to a boil then reduce heat to medium-low and simmer, uncovered, for about 5 minutes, or until most of the liquid has been absorbed.
  3. Remove skillet from heat and stir in the cheddar cheese.
  4. Serve topped with desired garnishes.