Cheesy Taco Rice Skillet
A delicious and easy-to-make meal combining taco flavors and cheesy goodness in a single skillet, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb lean ground beef
- ½ medium onion onion (diced)
- 3 tbsp taco seasoning
- ½ cup prepared salsa store-bought or homemade
- 15 oz black beans can (drained and rinsed)
- 15 oz sweet corn can (not drained)
- 10 oz diced tomatoes and green chiles can
- 8.5 oz Ready Rice microwaved according to package directions
- 4 oz Colby Jack cheese shredded from the block
Optional Garnishes
- fresh cilantro sliced avocado, sour cream, crushed tortilla chips
Instructions
Cooking
- Heat a large oven-safe skillet over medium heat and spray with avocado oil spray (or olive oil).
- Add the ground beef and onions to the skillet. Cook for 8-10 minutes until the meat is no longer pink and the onions are soft.
- Preheat the oven to Broil and place the rack in the middle setting.
- Add the taco seasoning and salsa to the cooked ground beef and onions. Stir well to combine.
- Stir in the drained black beans, undrained corn, and undrained diced tomatoes. Let them simmer for 5-6 minutes until most of the liquid has cooked down.
- Mix in the cooked rice and top the skillet with shredded cheese.
- Broil the skillet, watching carefully, until the cheese is bubbly (about a minute or so).
- Garnish as desired and serve hot.
Notes
For meal prep, store in airtight containers. It lasts 3-4 days in the refrigerator. Reheat in the microwave or stovetop. Customize with different proteins or vegetables as desired.