Mexican Beef and Rice Skillet
This quick and easy taco inspired skillet comes together so fast and will become a family favorite.
- 1/2 onion, diced
- 1 lb. ground beef
- 1/4 cup taco seasoning (1 or 2 of the packets)
- 1 (14oz) can diced tomatoes, undrained
- 1 cup fire roasted corn kernels, drained
- 3/4 cups white long grain rice, uncooked
- 2 cups beef broth
- 1 1/2 cup shredded colby jack cheese
- Sour Cream
- Diced Avocado
- Sliced Black Olives
- Chopped Cilantro
Cook the onion in a large skillet over medium heat for 1 to 2 minutes, then add the ground beef, using a wooden spoon to break up and crumble. Cook until no longer pink. Drain and discard fat. Return skillet to heat.
Add the taco seasoning, diced tomatoes, corn kernels, rice and beef broth, stir until combined. Bring to a small boil, reduce heat to a simmer and cover. Cook for 20 minutes, stirring at 10 minutes.
Stir and top with the shredded cheese. Cover and cook on low for an additional 3 minutes or until cheese is melted. Top with the taco toppings of your choice! Enjoy!
You can use regular corn kernels in place of the fire roasted ones and ground turkey instead of beef. You can also add a 1/2 cup of rinsed and drained black beans to the skillet before covering to cook if desired.