Taco-Inspired Ground Beef and Rice Skillet

a taco-flavored beef and rice skillet topped with melted cheese, cilantro, green onions, and avocado.

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Taco-Inspired Ground Beef and Rice Skillet

My taco-inspired beef and rice skillet is a delicious and simple way to stretch a pound of ground beef. This tasty one-pot dish uses convenient canned or frozen black beans and corn, and store-bought enchilada sauce to create a dinner that the whole family will love.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: leftover turkey, leftover turkey casserole, leftover turkey recipe

Servings:

Author: Sarah Cook

Equipment

Ingredients

1 lb ground beef {85/15 recommended}
4 cloves garlic {minced}
1/2 cup onion {chopped}
2 tbsp taco seasoning
1 1/4 cup uncooked jasmine rice
2 1/2 cup corn kernels {fresh, canned, or frozen}
1 cup canned black beans {drained}
10 oz enchilada sauce {green or red}
2 cup boiling chicken stock
1 1/2 cup shredded cheddar {optional}

US Customary - Metric

Instructions

Preheat the oven to 350˚F.
In a heavy-bottomed and oven-safe saucepan/skillet/Dutch oven, brown the ground beef over medium heat, breaking it apart.
1 lb ground beef
Cook until it is ~75% cooked through, and add the garlic, onion, and taco seasoning.
4 cloves garlic, 1/2 cup onion, 2 tbsp taco seasoning

If your taco seasoning does not include salt, add 1/2-1 tsp salt here.

Cook until onions and garlic are softened, and the ground beef is thoroughly cooked through. Drain any grease.
Top the beef with uncooked rice, corn, and beans. Stir to combine.
1 1/4 cup uncooked jasmine rice, 2 1/2 cup corn kernels, 1 cup canned black beans
Pour the enchilada sauce and boiling chicken stock over the top of the rice mixture. Stir to make sure all the rice is covered by the liquid.
10 oz enchilada sauce, 2 cup boiling chicken stock
Cover with foil and bake for 35 minutes.

Lightly spritz the underside of the foil with cooking spray before covering the baking dish and putting it in the oven.

After 35 minutes, remove the foil and gently stir the mixture, making sure all the rice on the edges is incorporated into the mixture.
Bake uncovered for another 10-15 minutes.
Top with the shredded cheese and bake for an additional 5-10 minutes or until the cheese is melty.
1 1/2 cup shredded cheddar
{optional} top with cilantro, avocado, sliced green onions, and/or sour cream.

Notes

Green canned enchilada sauce is a bit milder than the red pepper version. Both are delicious and both can be used in this recipe. You can also use a thin salsa verde.

Nutrition