Cheesy Taco Rice Dish (Print Version)
A hearty dinner made in one skillet with spiced beef, rice, beans, corn, and cheesy goodness. Great for quick weeknight meals.
# Ingredients:
→ Base
01 -
8.5 oz packet of cooked spicy Mexican rice (like Uncle Ben's)
02 -
3 tablespoons taco seasoning powder
03 -
1 pound lean ground beef
04 -
Half an onion, chopped into small pieces
→ Sauce & Vegetables
05 -
10 oz can of diced tomatoes with green chiles, liquid included
06 -
A 15 oz can of black beans, rinsed and drained
07 -
15 oz can of sweet corn with its liquid
08 -
Half a cup of smooth salsa, no chunks
→ Toppings
09 -
Fresh cilantro for sprinkling on top
10 -
Grated Colby Jack cheese, about 4 oz from a block
11 -
Sour cream for adding a cool touch
12 -
Sliced avocado for a creamy topping
13 -
Crushed tortilla chips for some crunch
# Steps:
01 -
Spray a large, oven-safe pan lightly with avocado or olive oil and heat it on medium heat
02 -
Toss the ground beef and chopped onion into the hot pan. Stir now and then, cooking for 8-10 mins until the beef browns and onions soften
03 -
Mix in the taco seasoning and salsa, stirring well so everything’s evenly blended
04 -
Throw in the rinsed black beans, canned corn with its juice, and the diced tomatoes with green chiles. Let it cook for 5-6 mins for the liquid to reduce a bit
05 -
Add the cooked Mexican rice to the mixture and stir until it’s all combined
06 -
Sprinkle grated Colby Jack cheese over the top. Put it in the oven under the broiler for about a minute until the cheese melts and bubbles. Keep an eye on it so it doesn’t burn
07 -
Add your favorite toppings like cilantro, avocado slices, sour cream, or crushed tortilla chips before serving
# Helpful Notes:
01 -
Shred cheese directly from a block for better texture and flavor
02 -
If your pan can’t go in the oven, transfer the mix to a baking dish first
03 -
Switch it up by tossing in extras like diced bell peppers or jalapeños
04 -
You can use brown rice, white rice, or even cauliflower rice instead