Mexican Ground Beef & Rice Skillet

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Mexican Ground Beef & Rice Skillet

Course Main Course
Cuisine American, Mexican
Author Catherine’s Plates

Equipment

  • large deep skillet

Ingredients

  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1 TBS cooking oil
  • 2 tsp minced garlic
  • 1 lb ground beef
  • 3 TBS taco seasoning or 1 pkt
  • 1/4 cup beef broth
  • 1 (14oz) canned corn, drained
  • 1 (15oz) canned diced tomatoes with juice
  • 2 1/2 cups beef broth
  • 2 cups shredded cheese
  • 1 cup uncooked long grain white rice
  • parsley, for garnish

Instructions

  • In large deep skillet over medium high heat, saute onion and bell pepper with cooking oil until softened. Add in garlic, stir and cook for 1 minute.
  • Break up ground beef into skillet and brown until no longer pink. Drain any excess grease.
  • Stir in taco seasoning and 1/4 cup beef broth and simmer for 1 minute.
  • Stir in corn, diced tomatoes, rice, and beef broth. Season with salt & pepper as needed. Bring to a boil over high heat.
  • Cover with lid and lower heat to medium low and allow to simmer for 20-25 minutes until rice is fully cooked and tender.
  • Once rice is tender, turn off burner. Sprinkle cheese over top of mixture and place lid back on to allow cheese to melt. Garnish with parsley if desired. Enjoy with favorite taco toppings (sour cream, cilantro, jalapenos and/or olives.
  • Another way to enjoy this meal is with corn tortilla chips.
CLICK ABOVE FOR INSTRUCTIONAL VIDEO


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