One-Pot Taco Beef, Rice, and Bean Skillet

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.

   Start 7-minute timer
2. 2

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

   Start 30-second timer
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.

   Start 20-minute timer
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.