Ingredients
Method
- Heat a large oven-safe skillet over medium heat and spray with avocado oil (or olive oil).
- Add the ground beef and onions; cook for 8-10 minutes until the meat is no longer pink and the onions are soft.
- Preheat the oven to Broil and place the rack in the middle setting.
- Add the taco seasoning and salsa to the ground beef and onions, then stir well to combine.
- Add the drained black beans, undrained corn, and undrained diced tomatoes to the skillet. Stir and simmer for 5-6 minutes until most of the liquid cooks down.
- Add the cooked rice to the skillet, stir well, and top with the shredded cheese.
- Broil, watching carefully, until the cheese is bubbly (about a minute). Garnish and serve.
Nutrition
Notes
- Shred your own cheese! Pre-shredded cheese often contains anti-caking agents that affect how well it melts. So, again, shred your cheese fresh from the block for the best melting and texture.
- No oven-safe skillet? If your skillet isn’t oven-safe, prepare the beef and rice mixture on the stove as instructed, then transfer the mixture to a baking dish, top with cheese, and broil until the cheese is melted and bubbly.
- Add other aromatics – Such as diced bell peppers and minced garlic. Simply sauté them with the onions for enhanced flavor.
- Make it spicier – For those who like it hot, increase the spiciness by adding diced jalapeños, a pinch of cayenne pepper, or a splash of hot sauce. You can also use a spicier salsa.
- Cook rice from scratch – Instead of ready rice, opt for long-grain rice, brown rice, or even cauliflower rice. Cook it separately and then fold it into the skillet mixture before adding the cheese.