Description
A hearty one-skillet Mexican Beef and Rice recipe packed with ground beef, beans, corn, tomatoes, and melty cheese.
Ingredients
Scale
- 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
- ½ 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)
- ¾ 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 1 Tbsp oil in a large skillet over medium heat, and then add the ground beef. Sauté, breaking it apart with a spatula just until it’s no longer pink, about 3 minutes.
- Add chopped onion and sauté until the onion is softened, another 3-4 minutes. Add garlic and cook for 30 seconds, until fragrant.
- Add taco seasoning and stir to combine.
- Add Rotel tomatoes with their juices, black beans, corn, and rice. Stir to combine.
- Add 2 cups chicken stock and salt, and bring to a light boil. Reduce the heat to a simmer. Cover with a tight-fitting lid and simmer on low for 15 minutes or until the rice is done cooking. Turn off the heat.
- Open the lid, sprinkle on the cheese, then cover and let it rest for 5 minutes until the cheese is melted.
- Garnish with cilantro before serving, or use your favorite taco toppings*.
Notes
Great for weeknight dinners—this dish is customizable with toppings like sour cream, avocado, or jalapeños.
Nutrition
- Serving Size: 1 serving
- Calories: 586 kcal
- Sugar: 5 g
- Sodium: 764 mg
- Fat: 35 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 32 g