One-Pot Taco Beef, Rice, and Bean Skillet

Ingredients

• 1 lb ground beef (Defrosted; use lean or extra-lean beef if preferred.)
• 2 tbsp taco seasoning (Homemade taco seasoning; amount described as a little bit, so adjust to taste.)
• 1 can diced tomatoes (Typical 14.5-ounce can, including juices.)
• 1 can diced green chiles (4-ounce can.)
• 15 oz tomato sauce (One 15-ounce can.)
• 2 cup water
• 1.5 cup long-grain white rice (Uncooked.)
• 2 can canned beans (The description says two cans should have been added. Drain and rinse; use pinto or black beans. Typical 15-ounce cans.)
• black pepper (A few extra shakes, to taste.)
• salt (A small dash, to taste.)
• garlic (Add to taste; minced fresh garlic is recommended. The transcript does not specify an amount.)
• 8 oz sharp cheddar cheese (One block, shredded or cut into small pieces.)
• 0.25 cup taco sauce (For the topping; measure according to taste.)
• 0.5 cup sour cream (For the topping; mix with taco sauce.)
• plain Greek yogurt (Optional; add to the topping according to taste for extra protein.)
• 2 crunchy taco shells (Crumble over the finished dish; tortilla chips may be substituted.)

Steps

1. 1

   Set a large, deep skillet or Dutch oven over medium heat. Add the defrosted ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5–7 minutes. Drain excess fat if necessary.

2. 2

   Add the taco seasoning to the browned beef and stir until the meat is evenly coated and fragrant, about 30 seconds.

3. 3

   Add the diced tomatoes with their juices, the can of green chiles, and the tomato sauce. Stir to combine and scrape any browned bits from the bottom of the pan.

4. 4

   Pour in the water and stir until the liquid is evenly distributed throughout the beef and tomato mixture.

5. 5

   Add the uncooked rice and stir so that the grains are submerged in the liquid.

6. 6

   Add the drained and rinsed beans. Season with black pepper, a small amount of salt, and garlic to taste, then stir well.

7. 7

   Cover the skillet and cook over medium heat for 15–20 minutes, stirring occasionally to prevent sticking, until the rice is tender and most of the liquid has been absorbed. If the rice is still firm, cover and cook for a few additional minutes.

8. 8

   When the rice is about one minute from tender, add the sharp cheddar cheese. Stir until the cheese melts completely and the mixture becomes cohesive and creamy.

9. 9

   In a small bowl, mix taco sauce with sour cream. Stir in plain Greek yogurt if desired, adjusting the proportions to taste, to make the topping.

10. 10

    Spoon the cheesy beef, rice, and bean mixture into bowls. Drizzle or dollop the taco-sauce-and-sour-cream topping over each serving.

11. 11

    Crumble taco shells over the top for crunch, or use tortilla chips instead. Serve hot.

Notes

The video says beans are optional, while the post description clarifies that two cans should have been added; this extraction includes two drained and rinsed cans. The amount of garlic, taco seasoning, taco sauce, sour cream, and Greek yogurt was not precisely stated, so adjust them to taste. Refrigerate leftovers in a sealed container for up to 4 days and reheat with a splash of water.

Nutrition per serving

• main
• one-pot
• skillet
• Mexican-inspired
• ground beef
• rice
• beans
• cheesy