Description
Cheesy Taco Rice is a simple one-skillet meal. It’s packed with taco flavor, beans, corn, and plenty of cheese. Great for busy nights!
Ingredients
Scale
- 1½ pounds ground beef
- 2 packets taco seasoning
- 1 cup salsa
- 1 can black beans, drained
- 1 cup corn (frozen or canned)
- 2 cups shredded cheddar cheese, divided
- 2 cups beef broth
- 2 cups instant rice
Instructions
- Brown 1½ pounds ground beef in a large skillet over medium-high heat. Drain if there’s too much grease. Add both taco seasoning packets and cook as the package says.
- Add salsa, black beans, corn, and half of the cheddar cheese. Stir and cook a couple of minutes.
- Pour in beef broth and instant rice. Mix it all together.
- Put a lid on the skillet. Cook over medium-low for 5–7 minutes. The rice should soak up the broth and turn tender.
- Sprinkle the rest of the cheese on top. Let it melt.
- Serve warm. Add sour cream, avocado, jalapeños, or cilantro if you like.
Notes
Keep leftovers in the fridge for 3 days. Reheat with a little broth to keep it moist. Swap black beans with pinto or kidney beans if needed. Monterey Jack or Pepper Jack also work well for cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pan
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 5g
- Sodium: 970mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg
Keywords: cheesy taco rice, one pan dinner, ground beef, easy meal