We’ve had our variation on this One Skillet Mexican Beef and Rice dish a couple of times now, and really enjoyed it.
So, I’m writing up our instructions, with 2 servings instead of 4, so it will be easier to make the next time. We’ll definitely have it again. There is a picture at the end of the article, to show what it looks like. It’s not glamorous, but it sure is tasty!
Mexican Beef and Rice Skillet
- 2 tbsp oil
- 1/4 onion, diced
- 1/2 lb. lean ground beef
- 2 tbsp taco seasoning
- 1 cup diced tomatoes (half of a 14 oz can), undrained
- 1 cup refried beans (half of a 14 oz can)
- 1/3 cup canned corn kernels, drained
- 3/8 cup white long grain rice, uncooked
- 1 cup beef broth
- 3/4 cup shredded Tex Mex Cheese
- Sour Cream
- Diced Avocado
- Sliced Black Olives
- In a large skillet, over medium heat, cook the onion in the oil, for 1 to 2 minutes
- Add the ground beef, and stir the meat, to crumble it.
- Cook until the meat is lightly browned (no pink left).
- Drain off any fat, and return the skillet to the burner.
- Add the taco seasoning, tomatoes, beans, corn, rice and beef broth, and stir until well combined.
- When the mixture starts to boil, reduce the heat to a simmer and cover the skillet.
- Cook for 20 minutes, stirring after 10 minutes.
- Top the mixture with the shredded cheese.
- Cover and cook on low for about 3 minutes, until the cheese is melted.
- Serve in bowls immediately, and add the toppings of your choice