Ingredients
Scale
- 1 tbsp olive oil
- 1 lb ground beef
- 1 packet (1 oz) taco seasoning
- 1 cup uncooked long-grain white rice
- 2 cups water or beef broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 red bell pepper, diced
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, guacamole, chopped cilantro, lime wedges
Instructions
- Heat olive oil in a large cast iron or oven-safe skillet over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks.
- Stir in taco seasoning, rice, water (or broth), black beans, corn, and bell pepper. Bring to a boil.
- Cover, reduce heat to low, and simmer for 15–18 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat, uncovered. Sprinkle cheese on top, cover, and let sit for 2–3 minutes until melted.
- Serve warm with desired toppings.
Notes
- For a vegetarian version, omit the beef and add 1 cup cooked lentils or 1 (15 oz) can pinto beans.
- For extra spice, add a diced jalapeño with the peppers or use spicy taco seasoning.
- Leftovers reheat well and make great meal-prep bowls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop and oven-safe skillet
- Cuisine: Mexican-American
- Diet: High Protein
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg
