Easy Mexican Beef Rice Skillet (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Olive oil - 1 tablespoon
02 -
Ground beef (80/20 or 85/15) - 1 pound
03 -
Medium onion, diced
04 -
Garlic cloves, minced - 2
05 -
Taco seasoning - 4 tablespoons
06 -
Fine sea salt - ½ teaspoon, or to taste
→ Main Components
07 -
Rotel Diced Tomatoes and Green Chilis - 10 oz can
08 -
Black beans, drained and rinsed - 1 can
09 -
Corn (frozen or canned), rinsed - 1 cup
10 -
Jasmine rice, rinsed and drained - ¾ cup
11 -
Low-sodium chicken stock - 2 cups
12 -
Mexican cheese blend or Colby jack - 2 cups
→ Optional Toppings
13 -
Diced avocado or guacamole
14 -
Sliced black olives
15 -
Diced fresh tomatoes
16 -
Chopped green onion
17 -
Pico de gallo or salsa
18 -
Sour cream
19 -
Sliced jalapeños
20 -
Lime wedges
# Instructions:
01 -
Heat oil in a large skillet over medium heat. Add ground beef and cook until no longer pink, about 3 minutes, breaking it apart while cooking.
02 -
Add onion and cook until softened, 3-4 minutes. Add garlic and cook 30 seconds until fragrant. Stir in taco seasoning.
03 -
Add tomatoes, black beans, corn, and rice. Stir in chicken stock and salt. Bring to light boil.
04 -
Reduce heat, cover with tight-fitting lid, and simmer on low for 15 minutes or until rice is cooked.
05 -
Turn off heat, add cheese on top, cover and let rest 5 minutes until cheese melts. Serve with desired toppings.
# Notes:
01 -
Perfect for meal prep - reheats well
02 -
Can customize with any favorite taco toppings
03 -
Use low-sodium chicken stock to control salt level