Ingredients:

  • 1 lb (450g) ground beef
  • 1 tbsp olive oil (optional, for browning beef)
  • 1 small onion, diced (approx. 1/2 cup)
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked (approx. 200g)
  • 1 (10 oz / 283g) can diced tomatoes with green chilies (like Rotel), undrained
  • 1 (15 oz / 425g) can black beans, drained and rinsed
  • 1 cup frozen corn (approx. 150g)
  • 2 ¼ cups (530ml) beef broth or water
  • 1 packet taco seasoning (or 2-3 tbsp homemade – see tips!)
  • 1 ½ cups (170g) shredded cheddar cheese, or a Mexican blend
  • Salt and pepper to taste
  • Chopped cilantro, sour cream, avocado, jalapeños, lime wedges (optional toppings)

Instructions:

  1. Heat the olive oil (if using) in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until browned and the onion is softened (about 6-8 minutes). Drain off any excess grease.
  2. Stir in the minced garlic and taco seasoning. Cook for 1 minute, until fragrant.
  3. Stir in the uncooked rice, diced tomatoes (with green chilies), black beans, corn, and beef broth. Mix well, scraping up any browned bits from the bottom of the pan.
  4. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Check occasionally and add a splash of broth if needed.
  5. Remove the lid and sprinkle the shredded cheese evenly over the top. Cover again and let sit for 2-3 minutes, or until the cheese is melted and gooey.
  6. Garnish with your favorite taco toppings (cilantro, sour cream, avocado, jalapeños, lime wedges) and serve warm.