Easy Mexican Beef & Rice Skillet – One-Pan Dinner in 30 Minutes!

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Heat 1 tablespoon of oil in a large skillet over medium heat, add the ground beef and cook, breaking it up, for about 3 minutes until no longer pink.
2. Add the diced onion and cook 3 to 4 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the taco seasoning.
4. Add the Rotel tomatoes and green chilies with their juices, the black beans, the corn and the rice. Stir to combine.
5. Add the chicken stock and salt, and bring to a light boil. Reduce to a simmer, cover tightly and cook on low for 15 minutes, until the rice is done.
6. Turn off the heat, open the lid and sprinkle over the cheese. Cover and rest for 5 minutes until melted.
7. Garnish with cilantro before serving.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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GarlicOnionCheeseRiceGround beefSweet cornBlack bean