Taco Rice

This taco rice is a hearty, one-pan meal that is ready in less than 30 minutes! It's loaded with beef, rice, corn, taco seasoning, and pepper jack cheese.

Course Main Course

Cuisine Mexican

Keyword ground beef and rice recipes, mexican rice recipes, one pan meal recipes, taco and rice recipes

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 778kcal

Author Kathleen

Ingredients

1 pound ground beef
1/2 cup onion finely chopped
3 cloves garlic minced
1 (1 ounce) envelope taco seasoning
1 (15.25 ounce) can Southwest corn with poblano and red peppers, well drained
1 (10.75 ounce) can condensed tomato soup
2 cups chicken broth
1 cup rice, uncook
1 1/2 cups cups pepper jack cheese, shredded

Optional Toppings:

sour cream, avocado or guacamole, fresh chopped tomatoes, cilantro, green onions

US Customary - Metric

Instructions

In a large high-sided skillet, brown and crumble ground beef (1 pound) until there is no longer any pink. Transfer to a plate; set aside.
Remove and discard all but 2 tablespoons of fat from the skillet. If there aren't 2 tablespoons of fat in the skillet, add vegetable oil to the skillet to make up the difference.
Add the onion (1/2 cup) to the skillet and sauté until translucent. Add garlic (3 cloves) and continue to sauté until garlic is fragrant about 1 minute.
Stir in taco seasoning (1 envelope), Southwest corn with poblano and red peppers (1 can), condensed tomato soup (1 can), and chicken broth (2 cups). Stir until smooth.
Stir in rice (1 cup) and ground meat. Place a tight-fitting lid on the skillet and simmer on low until rice is tender about 15-20 minutes. Stir everything one more time.
Turn the stove-top off, sprinkle top with shredded cheese (1 to 1 1/2 cups), place the lid back on, and let sit until the cheese melts, about 5 minutes.
Serve with optional toppings.

Nutrition