Cheesy Taco Beef & Rice
A hearty one-pan dish that combines savory ground beef, vibrant veggies, and creamy cheese for a comforting, flavorful meal.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 cup rice
- 2 cups water or beef broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 bell pepper, diced
- 1 onion, diced
- 1 packet taco seasoning
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
Preparation
- In a large skillet, over medium heat, brown the ground beef for about 5-7 minutes until it is no longer pink. Make sure to drain any excess fat to keep the dish from becoming greasy.
- Add the diced onion and bell pepper to the skillet. Sauté until softened, about 3-4 minutes.
- Stir in the taco seasoning, rice, water or beef broth, black beans, and corn. Bring the mixture to a rolling boil.
- Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, or until the rice is fully cooked and has absorbed the liquid. Stir occasionally to prevent sticking.
- After removing it from heat, fold in the shredded cheese until it melts.
- Garnish with chopped cilantro, if desired. Serve warm.
Notes
For leftovers, store in an airtight container in the refrigerator for up to four days. Freeze in portioned containers for about three months. Reheat in the microwave or skillet.