Ingredients
Main Ingredients
- 1 lb. Lean Ground Beef (85% lean)
- 1 large Onion, finely diced
- 1 Jalapeno, diced (optional)
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 3 Tablespoons Taco Seasoning
- 1/4 teaspoon Garlic Powder
- 1 (10-ounce) can Rotel Tomatoes with green chilies or petite diced tomatoes
- 1 (8-ounce) can Tomato Sauce
- 1 1/2 cups Beef Broth
- 1 cup Uncooked Rice
- 2 cups Cheddar Cheese or Mexican Cheese blend, shredded
Toppings & Garnishes
- Chopped Cilantro
- Sour Cream or Mexican Crema
- Pico de Gallo
- Salsa
- Guacamole
Instructions
- Cook the beef and aromatics: Heat a large, deep skillet over medium-high heat. Add the ground beef, finely diced onion, diced jalapeno if using, salt, and pepper. Brown the beef until fully cooked and no longer pink, and the onions have softened. Drain excess grease if necessary. Stir in taco seasoning and garlic powder, mixing well to coat the beef evenly.
- Add liquids and rice: Pour in tomato sauce, canned diced tomatoes with chilies, and beef broth. Stir in the uncooked rice, ensuring it is fully submerged in the liquid mixture for even cooking.
- Simmer until rice is cooked: Bring the mixture to a gentle boil, then reduce heat to low. Cover the skillet with a lid and let it cook for 18–20 minutes or until the rice is tender. Check occasionally to prevent drying out, adding a splash more broth if needed. For brown rice, allow additional cooking time.
- Melt the cheese: Once the rice is cooked through, sprinkle the shredded cheese over the top. Cover again and let sit for 1–2 minutes until the cheese has melted completely.
- Garnish and serve: Sprinkle chopped cilantro on top, then serve immediately. Accompany with sour cream or Mexican crema, pico de gallo, salsa, and guacamole for added flavor and texture.
Notes
- To make this dish spicier, leave the jalapeno seeds in or add extra diced jalapenos.
- For a lighter version, use leaner ground turkey or chicken instead of beef.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- You can substitute the beef broth with chicken or vegetable broth if preferred.
- If using brown rice, increase the cooking time to about 35-40 minutes and add more broth as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
