Mexican Beef and Rice Skillet
This quick and flavorful one-pan meal combines seasoned ground beef, tender rice, juicy tomatoes, and fire-roasted corn for a satisfying dish.
Ingredients
- 1/2 cup onion diced
- 1 pound ground beef
- 1/4 cup taco seasoning about 1 to 2 packets
- 14 ounces diced tomatoes undrained
- 1 cup fire-roasted corn kernels drained
- 3/4 cup uncooked white long-grain rice
- 2 cups beef broth
- 1 1/2 cups shredded Colby Jack cheese
Taco toppings
- Sour cream
- Diced avocado
- Sliced black olives
- Chopped cilantro
- Salsa
Instructions
- Heat a large skillet over medium heat. Add diced onion and cook until translucent, about 2 to 3 minutes.
- Add ground beef, breaking it apart, and cook until browned, about 5 to 7 minutes. Drain excess fat.
- Sprinkle taco seasoning over the beef and onions. Stir well to combine.
- Add diced tomatoes with juice and fire-roasted corn. Mix thoroughly.
- Add uncooked rice and beef broth. Stir to distribute rice evenly. Bring to a boil.
- Reduce heat to low, cover, and simmer for 18 to 20 minutes, or until rice is tender and liquid is absorbed.
- Once cooked, sprinkle shredded cheese on top and cover until melted, about 3 to 5 minutes.
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Notes
This dish is customizable with various toppings and is perfect for leftovers.