One Skillet Taco Beef and Rice
This Taco Beef and Rice skillet is so easy to make and helps you repurpose leftover rice! You’ll have dinner ready in a jiffy!
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Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion diced into small pieces
- 1 bell peppers diced into small squares
- 5 cloves garlic roughly chopped
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 500 to 600 grams ground beef
- 2 tablespoons taco seasoning
- 2 tablespoons tomato paste
- 3 to 3½ cups leftover cooked rice
- ½ cup frozen corn
- 1 handful grape tomatoes cut in half
- 1 cup shredded cheese
Instructions
- In a skillet on medium heat, add in the olive oil, onion, red bell peppers, garlic, and salt. Sauté for 3-5 minutes, until the onions have softened.
- Next, add in the ground beef. Season with more salt and taco seasoning. Cook until it is brown, around 7-10 minutes, using a wooden spoon to break up the pieces as you cook.
- When done, add in tomato paste and stir until mixed in.
- Next, add in the cooked rice along with ¼ cup of water (or beef broth). Stir until everything has been combined.
- Add in the frozen corn, grape tomatoes, and shredded cheese. Stir to combine.
- Serve when done with toppings of your choice such as avocados.
Nutrition
Calories: 670kcal | Carbohydrates: 53g | Protein: 33g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 111mg | Sodium: 1593mg | Potassium: 718mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1521IU | Vitamin C: 48mg | Calcium: 201mg | Iron: 4mg