About the Recipe
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (1 ounce) packet taco seasoning (or 2 tablespoons homemade taco seasoning)
1 cup uncooked long-grain white rice
1 (15 ounce) can black beans, drained and rinsed
1 cup salsa
2 cups low-sodium chicken broth
1 cup frozen corn kernels
1 1⁄2 cups shredded Mexican blend cheese
Optional toppings: chopped cilantro, sliced green onions, diced avocado, sour cream, tortilla chips
Preparation
Step 1
Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, breaking it up with a wooden spoon, until browned and no longer pink. (About 5-7 minutes.)
Step 2
Add the onion, bell pepper, and garlic to the skillet. Cook, stirring often, until the vegetables have softened. (About 3-5 minutes.)
Step 2
Sprinkle the taco seasoning over the meat and vegetables. Stir to combine.
Step 3
Add the rice, black beans, salsa, and chicken broth to the skillet. Stir well to combine and bring the mixture to a boil.
Step 4
Reduce the heat to low, cover the skillet, and let simmer until the rice is tender and has absorbed most of the liquid. (About 20 minutes.) Stir occasionally to prevent sticking.
Step 5
Remove the lid and stir in the frozen corn. Top the skillet evenly with the shredded cheese. Cover again and let it sit off the heat for 3-5 minutes, until the cheese has melted.
Step 6
Serve the taco skillet hot, garnished with your favorite toppings. Enjoy!
©insanelygood