One-pan cheesy beef and rice dish with classic Tex-Mex flavors.
Ingredients
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1 lb lean ground beef
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1 medium onion, finely chopped
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1 packet taco seasoning
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1 cup frozen corn kernels
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1 cup salsa (mild or spicy)
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1 cup uncooked long grain white rice
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2 cups chicken stock
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1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies)
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1 to 1½ cups shredded cheddar cheese
Instructions
1. Brown the beef
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Heat a large, deep skillet over medium-high heat.
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Add ground beef and cook until browned, breaking it apart.
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Add chopped onions and cook until softened.
2. Season
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Stir in taco seasoning and cook for 1 minute to bloom the spices.
3. Add rice & veggies
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Stir in corn, salsa, uncooked rice, Rotel, and chicken stock.
4. Cook the rice
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Bring mixture to a boil, then reduce heat to low.
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Cover and simmer 15 minutes, or until rice is tender and liquid is mostly absorbed.
5. Add cheese
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Sprinkle cheddar cheese evenly over the top.
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Cover and let sit until melted and gooey.
6. Serve
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Spoon into bowls and top with sour cream, avocado, tomatoes, cilantro, or pickled jalapeños as desired.
Notes & Tips
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Use a skillet with high sides to prevent bubbling over.
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Let it rest for 2–3 minutes before serving for a cleaner scoop.
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Swap beef for ground turkey, chicken, or chorizo for variety.
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Leftovers reheat well—add a splash of broth to bring back moisture.
Do you want me to also make a WW-friendly lighter version of this Mexican Rice Skillet so it’s fewer points? That would pair perfectly with your other WW recipes.