Quick Tex-Mex Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 pound ground beef
03 -
1 small yellow onion, finely diced
04 -
2 cloves garlic, minced
05 -
1 packet taco seasoning
06 -
2 1/4 cups beef broth
07 -
1 (10 oz) can Rotel
08 -
2 tablespoons tomato paste
09 -
1 1/2 cups long-grain white rice (dry, uncooked)
10 -
2 cups shredded cheese (any variety)
# Instructions:
01 -
In a large skillet over medium-high heat, add olive oil, ground beef, and onion. Cook and crumble the beef until no longer pink and onions are translucent, about 8-10 minutes. Drain excess grease.
02 -
Stir in garlic and taco seasoning. Cook for 30 seconds to release the flavors.
03 -
Pour in beef broth, Rotel, and tomato paste. Stir well and bring to a boil. Once boiling, add the rice and return to a boil.
04 -
Cover the skillet, reduce heat to medium-low, and simmer for 15 minutes.
05 -
Sprinkle shredded cheese evenly over the top. Cook for another 5 minutes or until the cheese is fully melted.
06 -
Serve hot with your favorite taco toppings like sour cream, guacamole, pico de gallo, or fresh cilantro.
# Notes:
01 -
Garlic: Use fresh minced garlic, jarred chopped garlic, garlic paste, or 1 teaspoon garlic powder.
02 -
Spice Level: Use spicy Rotel, Pepper Jack cheese, and jalapeños for heat. For mild, use mild Rotel, mild taco seasoning, and Colby Jack cheese.
03 -
Pan Size: Use a large skillet with high sides and a lid.
04 -
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.