Cheesy Taco Rice Skillet Dinner (Print Format)
A creamy, flavorful beef and rice skillet, finished with cheddar and fresh pico. Perfect for busy nights.
# Ingredients:
→ Main Ingredients
01 -
1 lb ground beef
02 -
1/2 tsp salt
03 -
1/2 tsp pepper
04 -
1/4 tsp cayenne
05 -
2 tsp chili powder
06 -
1 tsp cumin
07 -
1 tsp dried cilantro
08 -
1 onion, diced
09 -
1 TBSP minced garlic
10 -
1 10 oz can Rotel
11 -
1 8 oz can tomato sauce
12 -
1 1/2 cups beef broth
13 -
1 cup long-grain white rice, uncooked
14 -
2 cups shredded cheddar cheese
→ Pico de Gallo
15 -
4 small tomatoes, diced
16 -
1/2 onion, diced
17 -
1 jalapeño, diced
18 -
1/2 bunch cilantro
19 -
2 limes, juiced
20 -
Salt to taste
21 -
Pepper to taste
# Steps:
01 -
Brown the ground beef in a skillet over medium-high heat. Add salt, pepper, cayenne, chili powder, cumin, dried cilantro, and diced onion. Cook until the beef is fully browned and the onions have softened.
02 -
Drain any grease from the skillet. Stir in the Rotel, tomato sauce, minced garlic, beef broth, and uncooked rice. Mix well until combined.
03 -
Cover the skillet with a lid and reduce the heat to medium-low. Cook for 15-20 minutes or until the rice is fully cooked and tender.
04 -
Top the cooked rice mixture with shredded cheddar cheese. Allow the cheese to melt on low heat, or transfer the skillet to an oven set to broil to melt the cheese.
05 -
Dice the tomatoes, onion, and jalapeño. In a bowl, combine the diced ingredients with lime juice, chopped cilantro, salt, and pepper. Stir well to mix. Refrigerate until ready to serve.
06 -
Serve the cheesy taco rice topped with fresh Pico de Gallo and tortilla chips. Enjoy!
# Tips:
01 -
The Pico de Gallo can be made ahead and refrigerated for added convenience.