Mexican Beef and Rice Skillet Recipe

Mexican Beef and Rice Skillet Recipe

Ingredients

1 tablespoon olive oil

1 pound ground beef (80/20 or 85/15)

1 medium onion, finely diced

2 cloves garlic, minced

4 tablespoons taco seasoning

½ teaspoon fine sea salt, or to taste

1 (10-ounce) can Rotel diced tomatoes with green chilies (Original)

1 can black beans, drained and rinsed

1 cup corn (frozen or canned, rinsed)

¾ cup jasmine rice, rinsed and drained

2 cups low-sodium chicken stock

2 cups shredded Mexican-blend cheese, Colby Jack, or a mix of mozzarella and cheddar

Instructions

Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spatula, until it is no longer pink, about 3 minutes.

Add the diced onion and continue cooking for 3–4 minutes, until softened. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Sprinkle in the taco seasoning and stir well to evenly coat the beef and onion mixture.

Add the Rotel tomatoes with their juices, black beans, corn, and rice. Stir until everything is well combined.

Pour in the chicken stock and season with salt. Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.

Remove the skillet from the heat. Uncover, sprinkle the cheese evenly over the top, then cover again and let it rest for 5 minutes, until the cheese is fully melted.

Garnish with fresh cilantro if desired, or finish with your favorite taco-style toppings before serving.