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 (10 oz) can Rotel tomatoes & green chilies, undrained
- 1 cup shredded Monterey Jack or cheddar cheese blend
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (optional)
Instructions
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add ground beef and cook until browned, breaking into small pieces.
- Stir in taco seasoning and cook 1 minute until fragrant.
- Add uncooked rice, water or broth, black beans, and Rotel. Bring to a boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
- Top with shredded cheese, cover, and let sit 2–3 minutes until melted.
- Garnish with cilantro and green onions. Serve warm.
Notes
- For a healthier twist, swap ground beef for ground turkey or plant-based crumbles.
- Use brown rice instead of white — extend simmer time to 35–40 minutes and add ½ cup extra liquid.
- Add corn or diced bell peppers for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop & ovenproof skillet
- Cuisine: Mexican-American
- Diet: None specified
Nutrition
- Serving Size: 1 skillet serving
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 910mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 85mg
