Tuesday is our craziest night of the week, with practice, homework and a late meeting or two, so this taco skillet has become our little tradition. The rice cooks right in the pan with the beef, tomatoes and beans, which means there is no extra pot and no waiting around. A blanket of melted cheddar on top makes the kids happy, and a dollop of sour cream and fresh cilantro makes me happy. It's filling, cheap, and it reheats beautifully for lunch the next day.
Servings: 6 · Prep: 10 min · Cook: 30 min
Ingredients
- 1 lb (450 g) ground beef (85% lean)
- 1 tbsp (15 ml) olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 tbsp (16 g) taco seasoning
- 1 cup (200 g) long-grain white rice, uncooked
- 1 can (14.5 oz / 411 g) canned diced tomatoes, with juice
- 1 3/4 cups (420 ml) beef broth
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup (140 g) frozen corn
- 1 1/2 cups (170 g) shredded cheddar cheese
- to serve sour cream, cilantro and sliced green onions
- to taste salt
Method
- Heat the oil in a large, deep skillet with a lid (12-inch / 30 cm) over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it up with a spoon, until no pink remains. Spoon off excess fat.
- Add the onion and bell pepper and cook for 4 minutes until they soften. Stir in the taco seasoning and cook for 30 seconds until fragrant.
- Add the uncooked rice and stir for 1 minute so every grain is coated in the seasoned beef.
- Pour in the diced tomatoes with their juice and the beef broth. Bring to a boil, then lower the heat to low, cover tightly and simmer for 18 to 20 minutes without lifting the lid, until the rice is tender and has absorbed most of the liquid.
- Stir in the black beans and corn, taste and add salt if needed. Cover again and cook 2 minutes to heat them through.
- Sprinkle the cheddar evenly over the top, put the lid back on and turn off the heat. Wait 3 to 4 minutes until the cheese has melted.
- Serve with a spoonful of sour cream, chopped cilantro and green onions.
Tips and variations
- Use ground turkey instead of beef; add an extra tablespoon of oil because it is leaner.
- If your rice is still firm after 20 minutes, add 1/4 cup (60 ml) hot water, cover and cook 5 minutes more.
- Like it spicy? Add a diced jalapeño with the onion or use a can of tomatoes with green chiles.
- Leftovers make great burrito fillings: roll them in warm tortillas with a little extra cheese.
I hope this skillet saves your busiest night of the week the way it saves mine. Happy cooking!
