Ingredients
Scale
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can diced green chilies
- 1 cup beef broth
- 1 tablespoon taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Optional toppings: sour cream, chopped cilantro, shredded lettuce, diced tomatoes, or avocado
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat if needed.
- Add the diced onion, bell pepper, and garlic to the skillet and sauté for 3-4 minutes, until softened.
- Stir in the rice, taco seasoning, chili powder, cumin, and a pinch of salt and pepper. Cook for 1-2 minutes to toast the rice and enhance the flavors.
- Pour in the diced tomatoes (with juices), green chilies, and beef broth. Stir to combine, making sure the rice is evenly distributed.
- Bring the mixture to a simmer, then cover and reduce heat to low. Let it cook for 15-20 minutes, or until the rice is fully cooked and the liquid has been absorbed.
- Once the rice is tender and the skillet is nearly dry, sprinkle the shredded cheese over the top. Cover again and let the cheese melt for 2-3 minutes.
- Serve with your favorite taco toppings like sour cream, cilantro, shredded lettuce, or diced tomatoes. Enjoy your delicious one-pot taco skillet!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
