CRONCHKITCHEN
HomeRecipesMex Appeal — Smoky garlic ground beef and peppers
Beef & rice bowls

Mex Appeal — Smoky garlic ground beef and peppers

By Kit Mercer · CRONCH Kitchen

Smoked paprika, garlic and tomato paste give this ground beef skillet a savory coating, with bell peppers for sweetness and serrano for heat. Serve it over seasoned Mexican rice. I like the sauce loose enough to reach the rice, rather than letting the beef cook down to dry crumbles.

Jump to recipe ↓

A light sauce, not dry crumbles

Cooking the tomato paste briefly before adding water gives the sauce a fuller flavor. Scrape up the browned bits from the skillet, then simmer until the sauce coats the beef and vegetables. If it gets dry, add a splash of water rather than more oil.

Serrano is the default

Use one finely chopped serrano, seeds and all, for the saved version. Peppers vary in heat, so use less if needed. Ground chipotle is an alternative, not an extra requirement; smoked paprika already supplies the smoky flavor.

What to serve with it

The recipe uses Goya Mexican rice prepared according to its package. Keep rice and beef separate when storing leftovers, then reheat the beef with a little water if the tomato coating has thickened.

Choosing the rice

Use the seasoned rice specified in the card rather than treating it as plain rice. The skillet deliberately leaves room for that seasoning. Taste a spoonful of beef with rice before making a final salt adjustment.


Kit Mercer

Mex Appeal — Smoky garlic ground beef and peppers

Ground beef and peppers with garlic, smoked paprika, tomato paste, and serrano. Serve over Mexican rice for a savory dinner without taco seasoning.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 green bell pepper, diced
  • 1 cup diced onion
  • 5 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/2 cup water, plus more as needed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt to start, then more to taste
  • 1 serrano pepper, finely chopped, seeds and all (default); optional alternative: 1/4 teaspoon ground chipotle instead
  • 1/2 cup frozen corn, optional
  • A few sprays avocado oil, as needed
  • 1 package Goya Mexican rice, prepared according to package directions

Method
 

  1. Start the rice. Prepare the Goya Mexican rice according to the package directions.
  2. Soften the onion and pepper. Heat your skillet over medium with a few sprays of avocado oil. Add onion and bell pepper. Cook 7–9 minutes, stirring occasionally, until softened.
  3. Brown the beef. Push vegetables to the edges and add beef. Increase heat slightly, break into crumbles, and cook until browned. Stir vegetables back through.
  4. Add garlic and seasonings. Reduce to medium. Add garlic and the chopped serrano, seeds and all; stir 30 seconds. Add tomato paste, oregano, smoked paprika, black pepper, and salt. Cook, stirring, for 1 minute without scorching. Optional alternative: omit the serrano and add 1/4 teaspoon ground chipotle with the seasonings.
  5. Make it juicy. Add 1/2 cup water and optional frozen corn. Scrape up browned bits and simmer gently, uncovered, for 5–8 minutes. Aim for a light sauce coating beef and vegetables, not dry crumbles or soup. Add a splash of water if too thick. Ground beef should reach 160°F.
  6. Taste and serve. Taste and adjust salt or heat. Spoon over Mexican rice. Let the rice bring its own seasoning rather than doubling it in the meat.
  7. Leftovers. Keep beef and rice separate. Refrigerate within 2 hours, use within 3–4 days, or freeze extra portions.

Notes

Timing from the saved recipe: 40 minutes.

What to cook next

For cooling and reheating guidance, read the cooking notes. Choose another meal from weeknight dinners or the comfort-food collection.

Keep the good stuff going.

Find another dinner, or read the pantry and leftover notes before your next round.

More recipes → · Cooking notes