In this glorious one-pan Cheesy Mexican Beef and Rice Skillet, onions and garlic cook with seasoned ground beef, rice, tomatoes and corn in a simple sauce. Topped with copious amounts of cheese and all your favorite fixings and serve with tortilla chips. This skillet meal serve 6 in under an hour.
Cuisine Tex Mex
Keyword beef, cheese, Mexican, one pan, one skillet meal, rice, taco seasoning
1(15 ounce) candiced tomatoes (preferably fire-roasted, I pulse mine in a mini processor for smaller pieces)
1(15 ounce) canlow-sodium beef broth (or about 2 cups)
2cupsfreshly shredded cheesecheddar, cheddar jack or colby jack cheese
In a 12-inch, deep sided, non-stick skillet, sauté 1 small diced onion in 2 teaspoons olive oil over medium-low heat until tender, about 5 minutes. Next add in 2 minced cloves of garlic and cook for 1 minute. Increase the heat to medium and add in a pound of lean ground beef and cook until no longer pink, about 10 minutes. Drain off any excess fat and discard.
Next add in 2 tablespoons tomato paste and 3 tablespoons homemade taco seasonings, stir to combine and cook for 1 minute
Next stir in 3/4 cup both long grain white rice and sweet corn. Then add in diced tomatoes, beef broth and water.
Stir everything together and increase the heat to medium-high before covering the pan and bringing it to a boil. Then reduce the heat to medium-low (keep covered) and simmer for 25 minutes or until the rice is cooked and tender.
Reduce the heat under the pan to low. Stir one last time before sprinkling with cheese and covering with the lid, allowing the steam to melt the cheese. Alternatively, if your non-stick pan is safe to do so, you can slide the skillet under the broiler as well.