Cheesy Mexican Skillet

• 1 pound ground beef (I like 80/20 for flavor, but lean works too!)
• 1 cup uncooked white rice (long-grain or medium-grain)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, undrained (I love the ones with green chilies for a little kick!)
• 1 cup frozen or canned corn (drained if using canned)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth (low-sodium is best!)
• 1 tablespoon taco seasoning (store-bought or homemade – here’s a good recipe if you’re feeling ambitious)
• 1 cup shredded cheddar cheese (or Monterey Jack, or a Mexican blend – whatever makes your heart sing!)
• 2 tablespoons olive oil
• Optional toppings: fresh cilantro, sour cream, avocado, salsa, a squeeze of lime… the sky’s the limit!

How to Make

Alright, grab your skillet and let’s get cooking! Don’t worry, it’s easier than folding a fitted sheet (and way more rewarding).

1. Get the skillet hot: Heat the olive oil in a large skillet (preferably cast iron for extra flavor, but any large skillet will do!) over medium heat.
2. Sauté the aromatics: Add the diced onion and cook for 2-3 minutes, until softened and translucent. Then, add the minced garlic and cook for another 30 seconds, until fragrant. Be careful not to burn the garlic! Nobody wants bitter garlic in their dinner.
3. Brown the beef: Add the ground beef to the skillet and break it up with a spoon. Cook until browned, about 5-7 minutes. Drain off any excess grease. Nobody likes a greasy skillet dinner!
4. Season and combine: Sprinkle the taco seasoning over the browned beef and stir to coat. Add the uncooked rice, black beans, diced tomatoes, and corn. Pour in the beef broth and stir everything together. Make sure the rice is evenly distributed in the liquid!
5. Simmer time: Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Check it occasionally to make sure it’s not sticking to the bottom. If it seems dry, add a splash more beef broth.
6. Cheese, please! Remove the skillet from the heat and sprinkle the shredded cheese evenly over the top. Cover the skillet again and let the cheese melt for a minute or two.
   

   Optional: If you’re feeling extra fancy (and have an oven-safe skillet), you can pop it under the broiler for a minute to get the cheese all bubbly and golden. Just keep a close eye on it so it doesn’t burn!

7. Serve and devour: Scoop the cheesy beef and rice into bowls and top with your favorite toppings. Fresh cilantro, sour cream, avocado, salsa, a squeeze of lime… go wild! And then, dig in and enjoy!

Tips & Tricks

Want to take this skillet dinner to the next level? Here are a few of my favorite hacks:

• Rinse the rice: Rinsing the rice before adding it to the skillet helps remove excess starch, which results in fluffier, less sticky rice.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little extra heat.
• Use a lid: Covering the skillet while it simmers helps the rice cook evenly and prevents the liquid from evaporating too quickly.
• Don’t overcook the beef: Overcooked beef can be tough and dry. Cook it just until it’s browned, and it will stay nice and tender.
• Make it ahead: This skillet dinner is a great make-ahead meal. Simply prepare it according to the instructions, then let it cool completely and store it in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave.
• Add some veggies: Feel free to toss in some chopped bell peppers, zucchini, or mushrooms for extra nutrients and flavor.
• Use leftover rice: If you have leftover cooked rice, you can use it in this recipe! Just skip the simmering step and add the rice to the skillet along with the other ingredients. Reduce the amount of beef broth accordingly.

Dietary Variations

Need to tweak this recipe for dietary restrictions? No problem! Here are a few ideas: