We get the question all the time... why do you love to travel so much. As we begin to explore the NC side of the Great Smoky Mountain National Park we do our best to talk about it.

00:00 We hit the road again after 2 months at home
05:45 Arriving at Smokemont campground at GSMNP
10:12 Rainy morning at the campsite
11:42 Breakfast in Cherokee at Peter's
13:47 Hiking to Mingo Falls
17:59 Campsite Cook: Mexican Beef 'N Rice Skillet (recipe below)
23:59 Helping fellow camper with broken window
25:55 Our thoughts about camping at Smokemont Campground
27:59 A Look At Nature- The Elk are thriving in the NC mountains again

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〰️〰️ Recipe for Mexican Beef 'N Rice Skillet
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Ingredients

1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 lb. ground beef
1 c. white rice
1 15-oz. can fire-roasted tomatoes
1 15-oz. can black beans, rinsed and drained
1 1/2 c. corn (fresh, frozen, or canned)
1 4-oz. can green chilis
1 tbsp. ground cumin
1 tbsp. chili powder
kosher salt
2 c. low-sodium chicken broth
1 1/2 c. shredded cheddar and Monterey jack
Fresh cilantro, for garnish

Preparation Steps
1. In a large skillet over medium heat, heat oil. Add onion and cook 2 minutes, then add ground beef and cook until no longer pink, 6 minutes, breaking up with a wooden spoon as it browns. Drain fat.

2. Move beef to one side of skillet and add white rice to other side. Cook 2 minutes, then add fire-roasted tomatoes, black beans, corn, green chilis, cumin and chili powder. Season with salt and stir to combine, then pour over chicken broth.

3. Bring to a simmer, cover, and cook 20 minutes.

4. Top with cheddar and Monterey Jack and cover to let melt, 2 to 3 minutes.

5. Garnish with cilantro and serve.

Notes

This Mexican Beef 'N Rice Skillet is super family-friendly, and features spiced ground beef, flavorful rice, hearty beans, and lots of cheese

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