Description
A quick and satisfying one‑pan dish combining seasoned ground beef, rice, cheese, and Mexican flavors—perfect for an easy weeknight meal.
Ingredients
Units
Scale
- 1 Tbsp olive oil
- 1 lb (450 g) ground beef (or turkey)
- 1 packet (1 oz/28 g) taco seasoning (or 2 Tbsp homemade)
- 1 cup (190 g) uncooked long‑grain white rice
- 1 3/4 cups (420 ml) low‑sodium chicken broth or water
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (50 g) shredded Monterey Jack or Mexican blend cheese
- 1 tomato, diced (optional)
- 2 green onions, sliced (optional garnish)
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned, about 5 minutes. Drain excess fat if needed.
- Stir in taco seasoning and 2–3 Tbsp water; cook for 1 minute until fragrant.
- Add rice and stir to coat with beef mixture.
- Pour in chicken broth (or water), bring to a boil. Reduce heat to low, cover, and simmer for 18–20 minutes, until rice is tender and liquid absorbed.
- Remove skillet from heat. Sprinkle cheddar and Monterey Jack evenly over top; cover and let stand 5 minutes to melt cheese.
- Fluff with a fork, gently mixing cheese through the rice.
- Garnish with diced tomato and green onions before serving.
Notes
- Swap ground beef for ground turkey or chicken for a lighter option.
- Make it low‑carb by subbing cauliflower rice and skipping the tortilla toppings.
- Enhance flavor with a squeeze of fresh lime juice or a handful of chopped cilantro.
- One‑pan recipe—easy to customize with black beans, corn, or peppers.
- Leftovers store well; refrigerate up to 4 days and reheat with a splash of broth.
Nutrition
- Serving Size: 1 cup
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 45 mg