Cheesy Taco Rice Skillet (Print Version)

# Ingredients:

→ Base

01 - 1 lb lean ground beef

02 - ½ medium onion, diced

03 - 3 tbsp taco seasoning

04 - 8.5 oz bag Ready Rice (Uncle Ben's Spicy Mexican style recommended), prepared

→ Sauce & Vegetables

05 - ½ cup prepared salsa (any non-chunky variety)

06 - 15 oz can black beans, drained and rinsed

07 - 15 oz can sweet corn, undrained

08 - 10 oz can diced tomatoes and green chiles, undrained

→ Toppings

09 - 4 oz Colby Jack cheese, freshly shredded from block

10 - Fresh cilantro, for garnish

11 - Sliced avocado, for serving

12 - Sour cream, for serving

13 - Crushed tortilla chips, for garnish

# Instructions:

01 - Heat a large oven-safe skillet over medium heat and lightly coat with avocado or olive oil spray

02 - Add ground beef and diced onions to the hot skillet. Cook for 8-10 minutes, stirring occasionally, until beef is no longer pink and onions are soft

03 - Stir in taco seasoning and salsa until well combined with the meat mixture

04 - Mix in the drained black beans, corn with its liquid, and the tomatoes with green chiles. Simmer for 5-6 minutes until most liquid reduces

05 - Stir in the prepared Mexican-style rice until well mixed

06 - Top with freshly shredded Colby Jack cheese. Broil in the middle rack until cheese gets bubbly, about 1 minute. Watch carefully to prevent burning

07 - Garnish with your choice of toppings: fresh cilantro, avocado slices, sour cream, or crushed tortilla chips

# Notes:

01 - For best results, shred cheese fresh from the block instead of using pre-shredded

02 - If you don't have an oven-safe skillet, transfer mixture to a baking dish before broiling

03 - Feel free to customize with additional vegetables like bell peppers or jalapeños

04 - Can use any variety of cooked rice, including brown rice or cauliflower rice

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