Name: CHEESY BEEF TACO RICE
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 pound lean ground beef; 1 cup uncooked long grain white rice; 2 cups beef broth; 1 can (14.5 ounces) diced tomatoes, drained; 1 cup corn kernels (fresh or frozen); 1 1/2 cups shredded cheddar cheese; 1 small onion, finely diced; 2 cloves garlic, minced; 2 tablespoons taco seasoning; 1 tablespoon olive oil; 2 tablespoons chopped green onions; Salt and black pepper, to taste

Description

A hearty and comforting one-pan meal made with seasoned ground beef, fluffy rice, sweet corn, juicy tomatoes, and plenty of melted cheddar cheese. This cheesy beef taco rice is packed with bold Tex-Mex flavor and comes together quickly for an easy weeknight dinner the whole family will love.

Ingredients

Scale

1 pound lean ground beef
1 cup uncooked long grain white rice
2 cups beef broth
1 can (14.5 ounces) diced tomatoes, drained
1 cup corn kernels (fresh or frozen)
1 1/2 cups shredded cheddar cheese
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons taco seasoning
1 tablespoon olive oil
2 tablespoons chopped green onions
Salt and black pepper, to taste

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Instructions

Heat a large skillet over medium heat.
Add olive oil and sauté the diced onion for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
Stir in taco seasoning, uncooked rice, drained diced tomatoes, corn kernels, and beef broth. Mix well to combine.
Bring to a gentle simmer, then cover and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
Sprinkle shredded cheddar cheese evenly over the top. Cover again and let it melt for 2 to 3 minutes.
Season with salt and black pepper to taste, garnish with chopped green onions, and serve warm.

Notes

Let the rice rest for 5 minutes after cooking before fluffing for the best texture.
Use freshly shredded cheese for smoother melting.
If using brown rice, increase the cooking time and add a bit more broth.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 5g
Sodium: 780mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 3g
Protein: 30g
Cholesterol: 95mg