Mexican Rice Skillet
This easy to make taco casserole is made with beef, rice, and corn and is super versatile. You could eat it as a main dish, use it as a dip for tortilla chips, or wrap it up in tortillas and enjoy as burritos.
Servings: 6 servings
- 1 pound ground beef
- 1 onion chopped
- 1 tsp garlic powder
- 2 tbsp taco seasoning or 1 Tbsp chili powder + 1 Tbsp cumin + 1 Tbsp corn starch
- 1 cup beef broth
- ½ cup water
- 1 cup salsa
- 8 ounces tomato sauce
- 15 ounces corn canned
- 1 cup long grain rice uncooked
- 1 tsp salt
- 1 tsp pepper
- 1 cup Mexican blend cheese
Cook the beef in a large skillet over medium-high heat until it is no longer pink. Drain the fat and place the cooked beef on a plate lined with paper towels to get any excess fat.
Reduce the heat to medium and add onions to the skillet. Sauté for 2-3 minutes.
Return the beef back to the skillet. Stir in the taco seasoning and garlic powder.
Add the tomato sauce, salsa, beef stock, water, corn, and rice, and bring to a boil.
Reduce heat, cover, and simmer for 15 to 18 minutes, stirring occasionally.
Remove from heat and season with salt and pepper.
Top with cheese and serve with tortilla chips or tortillas.
Serving: 1 | Calories: 461kcal | Carbohydrates: 48g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1307mg | Potassium: 719mg | Fiber: 4g | Sugar: 8g | Vitamin A: 748IU | Vitamin C: 9mg | Calcium: 266mg | Iron: 3mg