Taco Rice Recipe
Mexican-American · Main course · 30 min total
A quick and flavorful one-pan dish combining seasoned ground beef, rice, and classic taco toppings for a satisfying weeknight dinner.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 cup long-grain white rice
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- Optional toppings: shredded lettuce, diced tomatoes, sour cream, salsa
Instructions
- In a large skillet or Dutch oven over medium-high heat, cook ground beef and onion until beef is browned and onion is soft, about 5-7 minutes. Drain excess fat.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in taco seasoning, rice, diced tomatoes (with juice), and beef broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat, fluff rice with a fork, and sprinkle shredded cheese on top. Cover for 2 minutes to melt cheese.
- Serve with desired toppings.
Tips
- For extra flavor, use fire-roasted diced tomatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it spicy, add a diced jalapeño with the onion.
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