Description
A quick and hearty one-pan meal loaded with seasoned ground beef, rice, salsa, and gooey cheddar cheese—perfect for a flavorful weeknight dinner.
Ingredients
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 1 packet taco seasoning
- 1 cup frozen corn kernels
- 1 cup salsa (mild or spicy)
- 1 cup uncooked long grain white rice
- 2 cups chicken stock
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies)
- 1 to 1.5 cups shredded cheddar cheese
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart until browned. Add chopped onions and sauté until softened.
- Stir in taco seasoning and cook for 1 more minute.
- Add frozen corn, salsa, uncooked rice, Rotel tomatoes, and chicken stock. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, until rice is tender and liquid mostly absorbed.
- Sprinkle cheddar cheese over the top. Cover and let sit until cheese is melted and gooey.
- Serve hot with your choice of toppings such as sour cream, avocado, tomatoes, cilantro, or pickled jalapeños.
Notes
- Use a skillet with high sides to prevent spills.
- Let it rest a few minutes after cooking for easier serving.
- Try it with ground turkey, chicken, or chorizo for a twist.
- Great for leftovers—reheat with a splash of broth if needed.