Beef Taco Rice Skillet
Tender taco meat, rice, diced peppers, and onions all in a yummy red enchilada sauce make this Beef Taco Rice Skillet a flavorful main dish. It's a one-pan, 30-minute meal idea that's great for busy families!
Servings 6
Ingredients
- 1 pound lean ground beef
- 1 small onion diced
- 1 large bell pepper, (red, orange, or yellow) diced
- 1 teaspoon salt
- 10 ounces red enchilada sauce
- ΒΌ cup water
- 2 Tablespoons taco seasoning homemade or store-bought
- 2 Tablespoons tomato paste
- 2 cup minute rice uncooked
- 2 cups beef broth
- 1 cups shredded cheese cheddar, mozzerala, Mexican blend
Garnishes
- shredded lettuce
- sour cream
- avocado
- cilantro
- lime
Instructions
- In a large skillet, brown the meat over medium heat with chopped onions and peppers, continually breaking apart the meat as it cooks.
- Once the meat is brown and no longer pink, mix in the tomato paste, red enchilada sauce, water, salt, and taco seasoning.
- Add the minute rice and beef broth, stir, and keep the rice submerged in the broth. Bring the mixture to a boil, then turn off the heat. Cover the skillet with a lid and let it sit for 5-10 minutes, allowing the rice to absorb the liquid.
- Top the beef and rice with cheese and cover again until the cheese is melted. Garnish with your favorite taco fixings and enjoy!