Description
This Mexican Beef and Rice Skillet is a quick and flavorful one-pan meal that combines seasoned ground beef with rice, beans, corn, and gooey cheese. Perfect for a busy weeknight dinner!
Ingredients
Units
Scale
For the Skillet:
- 1 Tbsp olive oil
- 1 lb ground beef, 80/20 or 85/15
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 Tbsp taco seasoning
- 1/2 tsp fine sea salt, or to taste
- 10 oz can Rotel Diced Tomatoes and Green Chilis (Original)
- 1 can black beans, drained and rinsed
- 1 cup corn, rinsed-frozen or canned
- 3/4 cup jasmine rice, rinsed and drained
- 2 cups low-sodium chicken stock
- 2 cups Mexican cheese, Colby jack, or equal parts mozzarella and cheddar
Instructions
- Heat the Skillet: Heat 1 Tbsp oil in a large skillet over medium heat, add the ground beef, and sauté until no longer pink.
- Sauté Onions: Add diced onion, cook until softened, then add minced garlic.
- Season and Add Ingredients: Stir in taco seasoning, then add Rotel tomatoes, black beans, corn, and rice.
- Cook Rice: Pour in chicken stock, bring to a boil, then simmer covered for 15 minutes.
- Melt Cheese: Remove from heat, sprinkle cheese on top, and let it melt.
- Serve: Garnish with cilantro and your favorite taco toppings.
Notes
- Optional Taco Toppings:
- Diced avocado or Guacamole
- Sliced black olives
- Diced fresh tomatoes
- Chopped green onion
- Pico de Gallo or Homemade Salsa
- Sour cream
- Sliced jalapeños
- Lime wedges
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 4g
- Sodium: 790mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
