Cheesy Mexican Beef and Rice Skillet
yield: 6
total time: 50 minutes
Ingredients
- 2 teaspoons olive oil
- 1 small onion diced, about 3/4 to 1 cup
- 2 cloves garlic peeled, 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 shredded cheese freshly, cheddar, cheddar jack or colby jack cheese
- avocado
- cilantro
- tomato diced
- olives
- jalapeños
- sour cream
Nutrition
- Calories : 430 calories
- Carbohydrate : 30 grams
- Cholesterol : 90 milligrams
- Fat : 21 grams
- Fiber : 4 grams
- Protein : 30 grams
- SaturatedFat : 10 grams
- Sodium : 650 milligrams
- Sugar : 6 grams
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