Mexican Beef and Rice Skillet Recipe

Instructions

1. Heat 1 Tbsp oil in a large skillet over medium heat, and then add the ground beef. Sauté, breaking it apart with a spatula just until it’s no longer pink, about 3 minutes.
2. Add chopped onion and sauté until the onion is softened, another 3-4 minutes. Add garlic and cook for 30 seconds, until fragrant.
3. Add taco seasoning and stir to combine.
4. Add Rotel tomatoes and green chilis with their juices, black beans, corn, and rice. Stir to combine.
5. Add 2 cups chicken stock and salt, and bring to a light boil. Reduce the heat to a simmer. Cover with a tight-fitting lid and simmer on low for 15 minutes or until the rice is done cooking. Turn off the heat.
6. Open the lid, sprinkle on the cheese, then cover and let it rest for 5 minutes until the cheese is melted.
7. Garnish with cilantro before serving, or use your favorite taco toppings*.