Cheesy Taco Rice Skillet with Ground Beef

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 cup diced onion
• 1 cup diced bell pepper
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• 1 1/2 cups chicken broth
• 1 cup long-grain white rice
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it into small pieces, and cook until browned.
2. 2 Stir in onion, bell pepper, and garlic, cooking until softened.
3. 3 Sprinkle taco seasoning over the mixture and stir to coat.
4. 4 Add chicken broth and rice, bringing to a simmer. Cover and let cook for 15 minutes.
5. 5 Stir in frozen corn and cook for another 5 minutes, or until rice is tender and liquid is absorbed.
6. 6 Remove from heat, stir in lime juice, and sprinkle cheese evenly over the top. Cover until cheese melts.
7. 7 Garnish with cilantro before serving.

Equipment

• Large skillet with lid

Variations

• Use turkey or plant-based ground meat for a lighter option.
• Add black beans for extra protein and fiber.

Substitutions

• If you're out of taco seasoning, use a mix of chili powder, cumin, paprika, and a pinch of oregano.

Pairings

• Tortilla chips
• Fresh fruit like mango or pineapple for dessert

Nutrition

Tips

• For extra spice, add a dash of hot sauce or diced jalapeños.
• If you prefer a creamier texture, stir in a splash of milk or sour cream before adding the cheese.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of broth for moisture.

Serving Suggestions

• Serve with a side of guacamole and salsa.
• Pair with a fresh green salad for a complete meal.

FAQ