Cheesy Mexican Beef and Rice Skillet

In this glorious one-pan Cheesy Mexican Beef and Rice Skillet, onions and garlic cook with seasoned ground beef, rice, tomatoes and corn in a simple sauce. Topped with copious amounts of cheese and all your favorite fixings and serve with tortilla chips. This skillet meal serve 6 in under an hour.

📝 Ingredients

• 2 teaspoons olive oil
• 1 small onion (diced (about 3/4 to 1 cup))
• 2 cloves garlic (minced)
• 1 pound lean ground beef
• 3 tablespoons taco seasoning
• 2 tablespoons tomato paste
• 3/4 cup sweet corn (fresh or frozen)
• 3/4 cup long grain white rice
• 15 ounces diced tomatoes ( (preferably fire-roasted, I pulse mine in a mini processor for smaller pieces))
• 15 ounces low-sodium beef broth ( (or about 2 cups))
• 1/4 cup water
• 2 cups freshly shredded cheese (cheddar, cheddar jack or colby jack cheese)

👨‍🍳 Instructions

1. 1In a 12-inch, deep sided, non-stick skillet, sauté onion in olive oil over medium-low heat until tender, about 5 minutes. Next add in the minced garlic and cook for 1 minute.
2. 2Increase the heat to medium and add in the lean ground beef and cook until no longer pink, about 10 minutes. Drain off any excess fat and discard.
3. 3Next add in tomato paste and homemade taco seasonings, stir to combine and cook for 1 minute
4. 4Next stir in the long grain white rice and sweet corn. Then add in diced tomatoes, beef broth and water.
5. 5Stir everything together and increase the heat to medium-high before covering the pan and bringing it to a boil. Then reduce the heat to medium-low (keep covered) and simmer for 25 minutes or until the rice is cooked and tender.
6. 6Reduce the heat under the pan to low. Stir one last time before sprinkling with cheese and covering with the lid, allowing the steam to melt the cheese. Alternatively, if your non-stick pan is safe to do so, you can slide the skillet under the broiler as well.