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In a large skillet or pot, brown the ground beef over medium-high heat, breaking it up into crumbles with a meat chopper or spoon. Cook until no pink remains, about 5-7 minutes.

Drain any excess grease from the pan. Add the taco seasoning to the browned beef and stir to combine.

Pour in the beef broth and tomato sauce, then stir in the drained canned corn.

Bring the mixture to a simmer, then add the uncooked white rice. Stir well to ensure the rice is submerged in the liquid.

Reduce the heat to low, cover the pan with a lid, and cook for 10-12 minutes, or until the rice is tender and most of the liquid has been absorbed.

Remove the lid and sprinkle the shredded cheddar cheese generously over the top of the beef and rice mixture.

Cover the pan again with the lid and let it sit for 2-3 minutes, or until the cheese is melted and gooey.

Remove from heat and serve immediately. This dish is excellent scooped with tortilla chips.


In a large skillet or pot, brown the ground beef over medium-high heat, breaking it up into crumbles with a meat chopper or spoon. Cook until no pink remains, about 5-7 minutes.

Drain any excess grease from the pan. Add the taco seasoning to the browned beef and stir to combine.

Pour in the beef broth and tomato sauce, then stir in the drained canned corn.

Bring the mixture to a simmer, then add the uncooked white rice. Stir well to ensure the rice is submerged in the liquid.

Reduce the heat to low, cover the pan with a lid, and cook for 10-12 minutes, or until the rice is tender and most of the liquid has been absorbed.

Remove the lid and sprinkle the shredded cheddar cheese generously over the top of the beef and rice mixture.

Cover the pan again with the lid and let it sit for 2-3 minutes, or until the cheese is melted and gooey.

Remove from heat and serve immediately. This dish is excellent scooped with tortilla chips.
