Description
A comforting, one-pan meal featuring browned ground beef, toasted long-grain rice, black beans, and melted cheddar cheese, inspired by traditional family recipes.
Ingredients
Scale
- 1.5 pounds (680g) 80/20 ground chuck
- 1 large yellow onion, finely diced
- 1 cup (185g) long-grain white rice
- 2 cups (480ml) low-sodium chicken broth
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 can (8 ounces / 225g) plain tomato sauce
- 1 cup (240g) medium-chunk salsa
- 1 can (15 ounces / 425g) black beans, drained and rinsed
- 2 cups (200g) shredded cheddar cheese (block shredded)
- 4 stalks green onions, sliced
- Sour cream, optional for serving
- 1 tablespoon olive oil (if beef is not fatty enough)
Instructions
- Prep ingredients: Dice the onion, slice green onions, measure rice, drain beans, and grate cheese.
- Brown the beef and onions: Heat a 12-inch skillet over medium-high heat. Add beef and onion, breaking beef into small crumbles. Cook until beef is no longer pink and onions are soft (about 8 minutes). Drain excess grease if necessary, leaving about 1 tablespoon.
- Toast the rice: Add dry rice to the skillet with the beef. Stir constantly for 2 minutes until rice turns slightly opaque and nutty.
- Add liquids and seasoning: Pour in chicken broth, tomato sauce, salsa, and taco seasoning. Stir to submerge rice and distribute spices. Add rinsed black beans. Taste and adjust salt if needed.
- Simmer the rice: Bring mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer undisturbed for 18-20 minutes until rice is tender and liquid is absorbed.
- Melt the cheese: Remove skillet from heat. Keep lid on for 1 minute. Sprinkle cheese evenly over the top, replace lid, and let sit for 2-3 minutes until cheese is melted.
- Serve: Top with sliced green onions and sour cream. Let rest for 5 minutes before serving to allow cheese to set slightly.
Notes
Do not skip toasting the rice, as it ensures fluffy grains. Keep the lid on during simmering to trap steam. Use fresh block cheese for better melting. If rice is crunchy, add a splash of water and cook 5 more minutes. Do not freeze as rice may become mushy.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of the skillet
- Calories: 450
- Sodium: 680
- Fat: 18
- Carbohydrates: 42
- Fiber: 6
- Protein: 25
Keywords: one-pan meal, ground beef, taco skillet, comfort food, family dinner, cheesy rice, easy weeknight dinner