Beef Taco Skillet

A flavorful and quick one-pan meal featuring seasoned ground beef, vibrant corn, and tomatoes, served over instant rice for a hearty and satisfying weeknight dinner.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 8
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.50/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• one-pot
• savory
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1.5 pound ground beef
• 1 yellow onion (large, diced)
• 2 clove garlic (minced)
• 1 package taco seasoning
• 1 can diced tomatoes
• 1.5 cup frozen corn
• 1.5 cup beef broth
• 2 cup instant white rice
• 1 cup shredded cheddar cheese
• 0.5 cup fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 1/2 pounds ground beef and 1 large diced yellow onion. Cook, breaking up the beef, until browned and the onion is softened, about 5-7 minutes.
2. Drain any excess fat. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Add 1 packet taco seasoning, 1 can diced tomatoes (undrained), and 1 1/2 cups frozen corn. Stir well.
4. Pour in 1 1/2 cups water or beef broth and bring the mixture to a simmer. Stir in 2 cups instant white rice. Cover, reduce heat to low, and cook for 5 minutes, or until the liquid is absorbed and the rice is tender.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
6. Serve hot, topped with 1 cup shredded cheddar cheese and 1/2 cup chopped fresh cilantro, if desired.

Notes

Leftovers store well in an airtight container for 3-4 days in the refrigerator.

Nutrition (per serving)

• Calories: 425
• Protein: 28.5 g
• Carbohydrates: 38.2 g
• Fat: 18.5 g
• Fiber: 4.1 g
• Sodium: 590 mg
• Saturated Fat: 7.5 g
• Sugar: 3.5 g
• Cholesterol: 70 mg