Tex-Mex Beef and Rice Skillet

Tex-Mex Beef and Rice Skillet

A quick and savory skillet meal featuring seasoned ground beef, tender instant rice, sweet corn, black beans, and diced tomatoes, all topped with melted cheddar cheese.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
  2. Stir in 1/2 cup diced yellow onion and cook until softened, about 3 minutes. Add 1 tablespoon taco seasoning and 1 teaspoon minced garlic, cooking for 1 more minute until fragrant.
  3. Pour in 1 (15 ounce) can diced tomatoes (undrained), 1 (15 ounce) can black beans (rinsed and drained), 1 (15 ounce) can corn (drained), 1 cup instant white rice, and 1 1/2 cups chicken broth. Stir everything together.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 7-10 minutes, or until the rice is tender and most of the liquid has been absorbed. Season with salt and black pepper to taste.
  5. Sprinkle 1/2 cup shredded cheddar cheese over the top, cover, and let sit for 1-2 minutes until the cheese is melted. Serve hot.

Notes

Adjust the amount of taco seasoning to your family's preference for spice. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition (per serving)