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Description
This one-pan, 30-minute dinner is a family favorite. Packed with protein and loaded with flavor, it’s perfect for busy weeknights.
Ingredients
Scale
1 Tbsp olive oil
1 lb ground beef (80/20 or 85/15)
1 medium onion, diced
2 garlic cloves, minced
4 Tbsp taco seasoning
½ tsp fine sea salt, or to taste
10 oz can Rotel Diced Tomatoes and Green Chilis (Original)
1 can black beans, drained and rinsed
1 cup corn, rinsed (frozen or canned)
¾ cup jasmine rice, rinsed and drained
2 cups low-sodium chicken stock
2 cups Mexican cheese (Colby jack, mozzarella, or cheddar)
Instructions
- Heat 1 Tbsp oil in a large skillet over medium heat. Add ground beef and cook until no longer pink, about 3 minutes.
- Add chopped onion and sauté for another 3-4 minutes until softened. Add garlic and cook for 30 seconds.
- Stir in taco seasoning and combine well.
- Add Rotel tomatoes, black beans, corn, and rice. Stir to combine.
- Pour in chicken stock and season with salt. Bring to a light boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked.
- Remove from heat, sprinkle cheese on top, and cover until melted.
- Garnish with cilantro and serve hot.
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 586
- Sugar: 3g
- Sodium: 850mg
- Fat: 35g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 110mg
