Mexican Beef and Rice Skillet

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Avocado
  • 1 Cilantro
  • 1 cup Corn, fire roasted kernels
  • 1/2 Onion
  • 1 (14oz can Tomatoes

• Canned Goods

  • 2 cups Beef broth

• Condiments

  • 1 Black olives
  • 1 Salsa

• Pasta & Grains

  • 3/4 cups Rice, white long grain

• Baking & Spices

  • 1/4 cup Taco seasoning

• Dairy

  • 1 1/2 cup Colby jack cheese
  • 1 Sour cream

Found on iwashyoudry.com

Description

Ingredients

• 1/2 onion, diced
• 1 lb. ground beef
• 1/4 cup taco seasoning (1 or 2 of the packets)
• 1 (14oz) can diced tomatoes, undrained
• 1 cup fire roasted corn kernels, drained
• 3/4 cups white long grain rice, uncooked
• 2 cups beef broth
• 1 1/2 cup shredded colby jack cheese
• Sour Cream
• Diced Avocado
• Sliced Black Olives
• Chopped Cilantro
• Salsa

Directions

• Cook the onion in a large skillet over medium heat for 1 to 2 minutes, then add the ground beef, using a wooden spoon to break up and crumble. Cook until no longer pink. Drain and discard fat. Return skillet to heat.
• Add the taco seasoning, diced tomatoes, corn kernels, rice and beef broth, stir until combined. Bring to a small boil, reduce heat to a simmer and cover. Cook for 20 minutes, stirring at 10 minutes.
• Stir and top with the shredded cheese. Cover and cook on low for an additional 3 minutes or until cheese is melted. Top with the taco toppings of your choice! Enjoy!