Cheesy Taco Rice Skillet Dinner (Print Format)
One-pan dish with beef, cheddar, and taco-seasoned rice for a hearty, flavorful dinner everyone will love.
# Ingredients:
→ Main Ingredients
01 -
1 lb ground beef
02 -
1/2 tsp salt
03 -
1/2 tsp black pepper
04 -
1/4 tsp cayenne pepper
05 -
2 tsp chili powder
06 -
1 tsp cumin
07 -
1 tsp dried cilantro
08 -
1 diced onion
09 -
1 TBSP minced garlic
10 -
1 10 oz can Rotel (diced tomatoes with green chilies)
11 -
1 8 oz can tomato sauce
12 -
1 1/2 cups beef broth
13 -
1 cup uncooked long-grain white rice
14 -
2 cups shredded cheddar cheese
→ Toppings
15 -
4 small diced tomatoes
16 -
1/2 diced onion
17 -
1 diced jalapeño
18 -
1/2 bunch cilantro, chopped
19 -
Juice of 2 limes
20 -
Salt and 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 cooked through and onions are softened.
02 -
Remove the skillet from heat and drain any excess grease.
03 -
Add Rotel, tomato sauce, minced garlic, beef broth, and uncooked rice to the skillet. Stir well to combine.
04 -
Cover the skillet with a lid and cook on medium-low heat for 15-20 minutes, or until the rice is fully cooked.
05 -
Sprinkle shredded cheddar cheese over the skillet. Allow it to melt or place the skillet in the oven under the broiler briefly.
06 -
Chop the tomatoes, onions, and jalapeño. Combine them in a bowl with lime juice, cilantro, and salt and pepper to taste. Mix well and refrigerate until ready to serve.
07 -
Serve the cheesy taco rice skillet topped with fresh pico de gallo and tortilla chips.
# Tips:
01 -
The Pico de Gallo can be prepared ahead of time and refrigerated for convenience.