Cheesy Taco Rice Skillet Bake

• 1 1/2 cups uncooked white rice
• 2 cups water
• 1 lb ground beef
• 1 packet taco seasoning
• 1 cup frozen corn
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1 teaspoon olive oil
• Salt to taste
• Black pepper to taste
• Optional: 1/2 cup diced bell peppers

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned.
2. 2 Stir in taco seasoning, then add water and rice. Bring to a boil.
3. 3 Reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked.
4. 4 Stir in frozen corn, diced tomatoes, and optional bell peppers. Cover and cook for 5 more minutes.
5. 5 Remove from heat, stir in shredded cheddar cheese, and let sit covered for 2 minutes to melt the cheese.
6. 6 Garnish with chopped cilantro before serving.

Equipment

• Large skillet with lid

Variations

• Add black beans for extra protein and fiber.
• Swap ground beef for ground turkey for a leaner option.

Substitutions

• Use cauliflower rice for a low-carb version.
• Substitute ground beef with cooked lentils for a vegetarian option.

Pairings

• Classic Mexican street corn salad
• Spicy lime coleslaw

Nutrition

Tips

• For extra flavor, sauté onions and garlic with the ground beef.
• Use a mix of cheddar and Monterey Jack cheese for a creamier melt.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of guacamole and salsa for a fresh contrast.
• Pair with a crisp Mexican lager or a lime-infused agua fresca.

FAQ