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Easy Ground Beef and Rice Skillet Recipe

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This easy ground beef and rice skillet with taco seasoning is a quick, one-pot weeknight dinner that’s packed with flavor. Ready in about 30 minutes, it’s a crowd-pleaser that uses simple pantry ingredients.

Ingredients

Scale
  • 1 pound ground beef (80/20 works well for flavor, but you can use lean if you prefer)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 ounce) taco seasoning
  • 1 cup long-grain white rice (uncooked)
  • 1 can (14.5 ounces) diced tomatoes with green chiles (undrained)
  • 1 ½ cups beef broth (low sodium if desired)
  • 1 cup frozen corn kernels (no need to thaw)
  • 1 cup shredded cheddar cheese (optional but highly recommended)
  • Salt and black pepper to taste
  • Optional toppings: chopped fresh cilantro, sour cream, diced avocado, sliced green onions

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink (about 5-7 minutes). Leave about a tablespoon of fat in the pan.
  2. Add the diced onion to the skillet and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle the taco seasoning over the beef mixture and stir to coat. Add the uncooked rice and stir for about 1 minute to toast slightly.
  4. Pour in the undrained diced tomatoes with green chiles and the beef broth. Add the frozen corn. Stir everything together, scraping up any browned bits from the bottom of the pan.
  5. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes. Do not lift the lid during this time.
  6. After 18 minutes, remove the lid and check the rice. It should be tender and have absorbed most of the liquid. If still firm, cover and cook for another 2-3 minutes. If done but with excess liquid, let sit uncovered for a minute or two.
  7. Sprinkle the shredded cheddar cheese over the top. Cover again and let sit for 2-3 minutes until the cheese is melted.
  8. Remove the lid and fluff the rice gently with a fork. Taste and adjust seasoning with salt and pepper if needed. Serve hot with desired toppings.

Notes

For best results, use long-grain white rice and do not lift the lid during simmering. Toasting the rice before adding liquid helps keep grains separate. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat with a splash of broth.

Nutrition

Keywords: ground beef and rice skillet, taco seasoning, one-pot meal, weeknight dinner, easy dinner, ground beef recipe

Find it online: https://cookdella.com/easy-ground-beef-and-rice-skillet-recipe/