One Pan Tex Mex




30 min


15 min




  • ¾ cup uncooked rice (450 grams cooked rice)
  • Olive oil spray
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 450 grams extra lean ground beef *Decrease the fat of this recipe by using ground chicken or turkey or make it vegetarian by using Beyond Meat plant-based ground
  • 398 ml can black beans, washed and drained
  • 398 ml can diced tomatoes, drained
  • 35 g taco seasoning (1 package or you can make your own)
  • 27 ml can green chilies
  • 2 jalapenos, sliced (seeds removed to your preferred spice level)
  • 70 grams aged cheddar cheese
  • optional: cilantro

 Optional: *use cooked minute rice to speed up the cooking time

This recipe can be stores in the freezer for up to 3 months.


  1. Cook the rice.
  2. Lightly spray a large cooking pan or skillet with olive oil. Add in the minced garlic and chopped onions. Cook for 3-4 minutes over medium heat until tender and fragrant.
  3. While the onions and garlic are cooking, open up all the cans. Drain and rinse the beans. Drain the diced tomatoes. And grate the cheese.
  4. Add the ground beef to the pan with the onions and cook for 5 minutes until the beef is nearly done cooking.
  5. Mix in the taco seasoning.
  6. Mix in the black beans, diced tomatoes, green chilies, jalapenos and rice. Make sure all the ingredients are thoroughly mixed.
  7. Turn off the stove. Sprinkle the grated cheese over top of the rice mixture and put a lid over your pan to let the cheese melt.
  8. Serve with chopped cilantro.

 Top with additional cheese if desired!

Nutrition information per serving:

Fat 14 grams

Carbs 54 grams

Protein 32 grams

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