Taco Rice and Beans One-Skillet Casserole
yield: 6 SERVINGS
Comforting ground beef taco dish with rice and beans that's sure to please everyone in your family!
Ingredients
- 1 pound ground beef
- 2 tablespoons homemade taco seasoning (RECIPE HERE)
- 1 cup uncooked long-grain rice, uncooked
- 1 cup beef broth
- 15 oz. can pinto beans
- 10 oz. can Rotel tomatoes and chilies
- 1 cup frozen corn kernels
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- salt & pepper (to taste)
- juice of one lime
- 2 cups shredded cheese, Mexican blend
- handful of chopped cilantro
- fresh sliced avocado
Directions
1
Heat up a large skillet on the stove to medium/high heat, and brown ground beef with 2 tablespoons of homemade taco seasoning, or a store-bought packet. Drain meat if needed.
2
Add rice, beef broth, Rotel, pinto beans, and corn, and stir to combine. Season with cumin, garlic powder, salt, and pepper. Close the lid and bring to a boil. Reduce heat to low, and let simmer until the rice is cooked, about 15 minutes. Note: This time could vary between 15-20 minutes for another type of rice.
3
Once the rice is cooked, add the juice of one lime over the top and fluff the dish with a spoon. Sprinkle cheese over the top, place the lid back on the skillet, and let melt for a few minutes. Remove from heat and top with chopped cilantro and sliced avocado to serve.