Mexican Beef and Rice Skillet

This delicious and cheesy Mexican beef and rice skillet is one of our favourite winter suppers. It’s easy to prepare, then relax while it cooks for 25 minutes. It warms us up on a cold evening, and you get great flavours, with very little work.

Mexican Beef and Rice Skillet

Serves 2    Prep: 10 minutes    Cook: 25 minutes

Ingredients

• 2 tbsp oil
• 2 tbsp chopped onion
• 1/2 lb. extra-lean ground beef
• 2 tbsp taco seasoning
• 1/2 can (14 oz) diced tomatoes undrained
• 1/2 can (14 oz) refried beans
• 1/3 cup frozen corn
• 1/2 cup white long grain rice, uncooked
• 1 cup beef broth, low sodium
• 1/2 cup shredded Tex-Mex Cheese

Toppings

• Sour Cream
• Diced Avocado or Guacamole
• Sliced Black Olives
• Salsa

Instructions

1. In a large skillet, over medium heat, cook the onion in the oil, for 1 to 2 minutes
2. Add the ground beef, and stir the meat, to crumble it.
3. Cook until the meat is lightly browned (no pink left).
4. Add the taco seasoning, tomatoes, beans, corn, rice and beef broth, and stir until well combined.
5. When the mixture starts to boil, reduce the heat to a simmer and cover the skillet.
6. Cook for 10 minutes, stir the mixture, cover, then cook for another 10 minutes.
7. Top the mixture with the shredded cheese.
8. Cover and cook on low for about 3 minutes, until the cheese is melted.
9. Serve in bowls immediately, and add the toppings of your choice

Photo: Mexican Beef and Rice Skillet

Here’s a photo of the Mexican Beef and Rice skillet, when we made it in December 2016.

I found the original recipe in the fall of 2016. After we  made it couple of times, and really enjoyed it, I posted our version of the recipe.

Our recipe is cut down to 2 servings instead of 4, so now I don’t have to do all that math in my head while measuring the ingredients!

I’ve also adjusted some of the ingredients, to suit our tastes, and based on what’s usually in our fridge and pantry.

_____________