Quick Beef Taco & Rice
Quick Beef Taco & Rice
Ingredients
- 1 pound ground beef
- 1 ounce taco seasoning, (1 standard packet)
- 1 1/2 cups beef broth
- 8 ounces tomato sauce
- 15 ounces canned corn, drained
- 1 cup uncooked white rice
- 1 cup shredded cheddar cheese
Instructions
- 1
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.
ā±ļø 7 min
- 2
Drain any excess grease from the pan. Add the taco seasoning to the browned beef and stir to combine.
ā±ļø 1 min
- 3
Pour in the beef broth and tomato sauce, then stir in the drained canned corn.
ā±ļø 1 min
- 4
Bring the mixture to a simmer, then add the uncooked white rice. Stir well to ensure the rice is submerged in the liquid.
ā±ļø 2 min
- 5
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.
ā±ļø 12 min
- 6
Remove the lid and sprinkle the shredded cheddar cheese generously over the top of the beef and rice mixture.
ā±ļø 1 min
- 7
Cover the pan again with the lid and let it sit for 2-3 minutes, or until the cheese is melted and gooey.
ā±ļø 3 min
- 8
Remove from heat and serve immediately. This dish is excellent scooped with tortilla chips.
ā±ļø 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Beef Taco & Rice
- 1 pound ground beef
- 1 ounce taco seasoning, (1 standard packet)
- 1 1/2 cups beef broth
- 8 ounces tomato sauce
- 15 ounces canned corn, drained
- 1 cup uncooked white rice
- 1 cup shredded cheddar cheese
Instructions
- 1
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.
ā±ļø 7 min - 2
Drain any excess grease from the pan. Add the taco seasoning to the browned beef and stir to combine.
ā±ļø 1 min - 3
Pour in the beef broth and tomato sauce, then stir in the drained canned corn.
ā±ļø 1 min - 4
Bring the mixture to a simmer, then add the uncooked white rice. Stir well to ensure the rice is submerged in the liquid.
ā±ļø 2 min - 5
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.
ā±ļø 12 min - 6
Remove the lid and sprinkle the shredded cheddar cheese generously over the top of the beef and rice mixture.
ā±ļø 1 min - 7
Cover the pan again with the lid and let it sit for 2-3 minutes, or until the cheese is melted and gooey.
ā±ļø 3 min - 8
Remove from heat and serve immediately. This dish is excellent scooped with tortilla chips.
ā±ļø 1 min