A delicious one-pan recipe combining ground beef, rice, and queso cheese for a flavorful meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4–6 servings 1x
Category:Main Dish
Method:Skillet
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
450 g ground beef
1 small onion, diced
3 cloves garlic, minced
2 tbsp taco seasoning
240 g uncooked long-grain white rice
480 ml beef broth
240 g canned diced tomatoes with green chilies, undrained
120 g corn kernels, drained
240 g queso cheese dip
120 g shredded cheddar cheese
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil, if needed
Instructions
Heat a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6–8 minutes, breaking up the beef, until browned. Drain excess grease.
Stir in garlic and taco seasoning. Cook for 1 minute.
Stir in the uncooked rice, beef broth, diced tomatoes with green chilies, corn, salt, and pepper.
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Stir in the queso cheese dip until creamy and well combined.
Sprinkle cheddar cheese over the top. Cover for 2–3 minutes, until the cheese melts.
Garnish with cilantro, green onions, jalapeños, avocado, or your favorite taco toppings.
Notes
Optional toppings include chopped cilantro, sliced green onions, diced tomatoes, sliced jalapeños, sour cream, avocado, crushed tortilla chips, and lime wedges.