Mexican Beef and Rice Skillet

🧂 Ingredients

• 1 onion

  chopped
• 1 lb. 93% or 96% lean ground beef
• 1 batch Homemade Taco Seasoning

  (or 1 packet Taco seasoning)
• 14 oz. can diced tomatoes

  undrained
• 15 oz. can fire roasted corn kernels

  drained (or regular corn kernels, drained)
• 15 oz. can pinto beans

  rinsed and drained (or black beans, rinsed and drained)
• 3/4 cup basmati rice

  uncooked (or long grain rice)
• 2-3 cups beef broth
• 1/2 cup sour cream
• 1 avocado

  sliced or chopped
• 1/2 cup grape tomatoes

  halved lengthwise
• 1/2 cup ripe olives

  sliced
• 1/2 cup Pico de Gallo

  if desired
• 1/2 cup salsa

  if desired
• 1 tbsp. fresh cilantro

  chopped
• 2 cups sharp cheddar cheese

  shredded, divided use
• 1 cup fresh guacamole

  if desired

Instructions

• 1 Cook the onion and beef in a large skillet over medium heat until beef is no
  longer pink.
• 2 Use a hamburger chopper to chop the meat down into tiny pieces while frying.
• 3 Drain any fat (but there won’t be much if you use 96% lean beef).
• 4 Add taco seasoning, diced tomatoes, corn, beans, basmati rice and beef broth.
• 5 Bring mixture to a boil, then reduce heat and simmer, covered, for 20 minutes,
  stirring occasionally.
• 6 Sprinkle 1 1/2 cups shredded sharp cheddar cheese over top.
• 7 Cover with lid and cook over low heat for about 3-5 minutes, or until cheese is
  melted.
• 8 Remove from heat and serve with Taco Toppings.
• 9 Chop or slice up veggies as desired. Set aside.
• 10 Place 1 1/2 cups cheese on top of skillet and cook, covered with lid, as
  directed above (about 3 minutes).
• 11 Dollop sour cream over top of melted cheese.
• 12 Sprinkle with freshly chopped cilantro, tomatoes, olives, avocados and cheese,
  as desired.
• 13 Serve with pico de gallo, guacamole or salsa, as desired.

Nutrition Info