This chorizo burrito pan is incredibly easy to peel off and tastes delicious! It’s easy, quick, and all in one, with all the Mexican bold flavors you love. A family-friendly meal for your family will love!
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Easy Chorizo Burrito Skillet Recipe Highlights
I’m so excited to share today’s recipe with you because it is so good and spicy. This chorizo burrito skillet is packed with all the delicious flavors you love in a burrito, but it’s all cooked in one skillet. Nothing to roll, annoy or fuss about. This chorizo burrito skillet couldn’t be simpler!
My favorite thing about this chorizo burrito pan is this It comes together in just about 30 minutes. It is also very flexible as you can increase the seasoning if you like the heat or add some cooked chicken or shrimp.
It is simply, fastand all in onewith all the mexican strong flavors you love…
I like to serve it with warm tortillas on the side. I’ve scaled back the topping a bit because, as you may know, my picky eaters are always looking for excuses not to eat, but feel free to top this amazing skillet with guacamole, sour cream, or salsa. Yummy.
Simply put everything in a large pan, cook … and LISTO! A great meal for the whole family. Enjoy!
Ingredients you need, substitutions and notes
Please check the recipe card at the bottom of the post for exact amounts and detailed instructions (scroll down).
- Meat: This time I’m using cured chorizo sausage. However, they use ground beef, chicken, turkey or pork.
- Vegetables: You will need onion, bell pepper (I use green and red), and garlic.
- Rice: I used white long grain rice.
- Diced tomatoes: I use Ro*Tel® Original diced tomatoes & green chillies.
- Corn kernels: You can use canned (drained) or frozen.
- Black beans: You can substitute red kidney beans or any other bean you prefer.
- Broth: You can use chicken or vegetable broth.
- Cheese: I like to use a mixture of shredded cheddar and Monterey Jack cheese. You can also use a Mexican cheese mix.
- Coriander: Skip the cilantro if you don’t like it! You can replace chopped spring onions with cilantro.
How to make burrito skillet step by step
Please check the recipe card at the end of the post for exact quantities and detailed instructions (scroll down).
- Fry the meat
Heat a large skillet over medium-high heat. Add chorizo and cook for 3 minutes, stirring occasionally.
- Sauté vegetables
Add onions, peppers and garlic; Cook 5 minutes longer or until vegetables are fragrant and soft.
- Toast the rice
Stir in the uncooked rice and toast for 2 minutes, stirring constantly. Then add Ro*Tel® tomatoes, corn, black beans and vegetable stock; mix to combine.
- Cook
Bring to a boil. Simmer uncovered over medium-high heat until most of the liquid has evaporated. Then cover, reduce heat to low and cook for 10-15 minutes or until rice is tender. Sprinkle the cheese on top, cover and cook an additional 1-2 minutes or until the cheese has melted. Garnish with coriander if you like. Surcharge.
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recipe tips
For extra flavor. Add 2 tablespoons taco seasoning to the broth.
toppings. Use as many toppings as your heart desires. My favorites are guacamole, sour cream, and fresh salsa.
Meat. I love using chorizo because it’s already seasoned and full of flavor. However, you can use any meat you like, e.g. B. ground beef, chicken, turkey or pork. If you use ground beef, be sure to season it as you sear it. You can simply season with salt, black pepper, or taco seasoning for extra flavor.
Spicy. Add a sliced jalapeño pepper when you sauté the other veggies (Step 2).
Storage and Freezing Instructions
Save on computer in an airtight container in the refrigerator for up to 5 days.
Freeze: Transfer to a freezer safe bag or container and store frozen for up to 3 months.
To warm up: Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave until warm. You should add a splash of water or broth to re-wet it.
frequently asked Questions
Absolutely! Replace the meat with mushrooms and use vegetable broth.
Yes you can! In this case, use the amount of liquid (broth) indicated on the package and adjust the cooking time accordingly.
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Recipe card 📖
Chorizo Burrito Pan
This chorizo burrito pan is incredibly easy to peel and tastes amazing! A family-friendly meal that’s ready in 30 minutes.
instructions
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Heat the oil in a large skillet over medium-high heat. Add chorizo and cook for 3 minutes, stirring occasionally. Note: If using ground beef instead of chorizo, be sure to season the meat with salt and black pepper or taco seasoning.
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Add onion, pepper and garlic; Cook 5 minutes longer or until vegetables are fragrant and soft.
-
Stir in the rice and toast for 2 minutes, stirring constantly.
-
Add Ro*Tel® tomatoes, corn, black beans and broth; mix to combine. Bring to a boil. Cook uncovered over medium-high heat until most of the liquid has evaporated, about 5-7 minutes. Then cover, reduce heat to low and cook for 10-15 minutes or until rice is tender. Sprinkle the cheese on top, cover and cook an additional 1-2 minutes or until the cheese has melted.
-
Garnish with coriander if you like. Surcharge.
Save on computer in an airtight container in the refrigerator for up to 5 days.
Freeze: Transfer to a freezer safe bag or container and store frozen for up to 3 months.
Warm up: Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave until warm. You should add a splash of water or broth to re-wet it.
Recipe tips:
- For extra flavor. Add 2 tablespoons taco seasoning to the broth.
- toppings. Use as many toppings as your heart desires. My favorites are guacamole, sour cream, and fresh salsa.
- Meat. I love using chorizo because it’s already seasoned and full of flavor. But feel free to use any meat you like, such as 1 pound ground beef, chicken, turkey, or pork. If you use ground beef, be sure to season it as you sear it. You can simply season with salt, black pepper, or taco seasoning for extra flavor.
- Spicy. Add a sliced jalapeño pepper when you sauté the other veggies (Step 2).
★ did you make this recipe Don’t forget to leave a star rating below!
Please note that nutritional information is a rough estimate and may vary depending on the products used.
nutrition
Calories: 380kcal
This chorizo burrito skillet recipe was compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone.
This recipe was originally published in May 2017. The recipe remains the same, but more hints, tips, photos and information have been added to the January 2023 post to make it as helpful as possible!