Ground Beef Mexican Rice Skillet
A one pan dinner of taco seasoned ground beef, rice, corn, and salsa simmered together and finished with melted cheese.
Equipment
- Large deep skillet with lid
- Wooden spoon
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb lean ground beef 90 percent lean
- 1 small onion diced
- 2 tbsp taco seasoning
- 1 tsp garlic powder
- ¼ tsp black pepper
- 1 cup long grain white rice uncooked, not rinsed
- 1 cup beef broth
- 1 can corn 15 ounce can, drained
- 8 oz tomato sauce
- ½ cup salsa mild or hot
- 1 cup shredded cheddar cheese about 4 ounces
Instructions
Cooking
- Brown. Cook the beef and onion in a large skillet over medium high heat for 8 minutes and drain the fat.
- Season. Stir in taco seasoning, garlic powder, and pepper for 1 minute.
- Add. Pour in the rice, broth, corn, tomato sauce, and salsa and bring to a boil.
- Simmer. Cover and cook on low for 18 to 20 minutes until the rice is tender.
- Finish. Top with cheese, cover for 3 minutes, and stir before serving.
Notes
Substitutions: Use ground turkey cooked to 165 F in place of beef.
Tips: Keep the lid closed while the rice simmers.
Storage: Refrigerate for 3 days or freeze for 3 months.
Nutrition does not include optional toppings.