Cheesy Mexican Beef and Rice Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-skillet Mexican-seasoned ground beef and rice dish with corn, tomatoes, and cheese. This cheesy, hearty comfort meal comes together in under an hour and feeds a crowd with minimal effort.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 teaspoons olive oil
- 1 small onion (diced (about 3/4 to 1 cup))
- 2 cloves garlic (minced)
- 1 pound lean ground beef
- 3 tablespoons taco seasoning
- 2 tablespoons tomato paste
- 3/4 cup sweet corn (fresh or frozen)
- 3/4 cup long grain white rice
- 15 ounces diced tomatoes ( (preferably fire-roasted, I pulse mine in a mini processor for smaller pieces))
- 15 ounces low-sodium beef broth ( (or about 2 cups))
- 1/4 cup water
- 2 cups freshly shredded cheese (cheddar, cheddar jack or colby jack cheese)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 863mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 573mg
- Calcium
- 305mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 863MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.