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Beefy Naked Burrito Skillet

Tammy Lynn

"Quick and delicious entrée with all the burrito ingredients you want, minus the tortilla. Served with a side salad, it's a complete meal."
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30 m servings 354 cals
Original recipe yields 6 servings

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  1. Heat a non-stick skillet over medium-high heat. Cook and stir ground beef, onion and bell pepper until beef is browned and onion is translucent, about 5 minutes. Stir in cumin and chili powder. Remove mixture from pan with a slotted spoon and set aside.
  2. In same skillet, prepare Knorr(R) Rice SidesTM- Beef flavor according to package directions.
  3. Stir pinto beans and seasoned beef mixture into the rice; continue cooking until thoroughly heated, about 2 minutes. Reduce heat to low.
  4. Top with Cheddar cheese and continue cooking until cheese melts. Serve with sour cream and any additional favorite toppings.


  • Cook's Note:
  • I use 1/2 green bell pepper and 1/2 red bell pepper.

Nutrition Facts

Per Serving: 354 calories; 14.1 g fat; 33.4 g carbohydrates; 22 g protein; 60 mg cholesterol; 481 mg sodium. Full nutrition

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Read all reviews 3
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I really liked this. It was so simple, fast, and filling. The only downside is it is a tad salty. I would not add extra salt and rinse the beans well. This would be good, as suggested, with a ba...

This was very good. I did add some pepper jack cheese to the cheddar, but otherwise followed the recipe exactly. I served this with tortillas, sour cream, salsa, chopped tomato, lettuce, and g...

This is pretty darn good. You can doctor it up like you want. Thank you for the recipe.