Beef Taco Rice Skillet

Name: Beef Taco Rice Skillet
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Mexican
Ingredients: 237 milliliters frozen whole kernel corn (from 1-lb bag); 355 milliliters uncooked instant rice; 454 grams lean (at least 80%) ground beef; 237 milliliters shredded lettuce; 237 milliliters Old El Thick ‘n Chunky salsa; 5 servings Sour cream, if desired; 85 grams 3/4 cup shredded taco-seasoned cheese; 28 grams envelope Old El taco seasoning mix; 177 milliliters medium tomato, chopped; 355 milliliters water

Beef Taco Rice Skillet might be just the main course you are searching for. This recipe makes 5 servings with 364 calories, 28g of protein, and 13g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 30 minutes. A mixture of water, cream, ground beef, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.

Instructions

In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Stir in taco seasoning mix, water, salsa and corn.

Ingredients you will need

Taco Seasoning Mix

Salsa

Water

Corn

Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.

Ingredients you will need

Rice

Fluff rice mixture with fork; sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

Ingredients you will need

Cheese

Rice

Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce.

Ingredients you will need

Lettuce

Tomato

Equipment you will use

Frying Pan

Serve with sour cream.

Ingredients you will need

Sour Cream

Equipment

Frying Pan

Ingredients

Servings:

237milliliters

frozen whole kernel corn (from 1-lb bag)355milliliters

uncooked instant rice 454grams

lean (at least 80%) ground beef 237milliliters

shredded lettuce 237milliliters

Old El Thick ‘n Chunky salsa 5servings

Sour cream, if desired 85grams

3/4 cup shredded taco-seasoned cheese 28grams

envelope Old El taco seasoning mix 177milliliters

medium tomato, chopped 355milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Stoltz Organic Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 26 dollars per bottle.