Description
A quick and satisfying One‑Pan Taco Rice Dinner made with taco-seasoned beef, quick-cooking rice, salsa, and melted cheddar cheese. Perfect for busy weeknights with minimal cleanup.
Ingredients
- 1 pound ground beef (80/20 or 90/10 lean)
- 1 packet (1 oz) taco seasoning
- 2/3 cup water
- 2 cups Minute Rice (uncooked)
- 1 cup salsa (mild or medium)
- 1 cup shredded cheddar cheese (preferably sharp)
Instructions
- Brown the ground beef in a large skillet over medium heat, breaking it up with a spoon. Drain excess grease.
- Add taco seasoning and water to the skillet. Stir well and bring to a gentle boil.
- Stir in the uncooked Minute Rice, reduce heat to low, cover, and simmer for 5 minutes or until the rice is tender and liquid absorbed.
- Remove the lid, stir in salsa and shredded cheddar cheese. Turn off the heat and let the cheese melt into the mixture.
- Serve hot with optional toppings like sour cream, shredded lettuce, chopped tomatoes, or sliced green onions.
Notes
- Use ground turkey or chicken for a leaner version.
- Add black beans or corn for extra texture and volume.
- Use hot salsa or pepper jack cheese for more heat.
- Substitute regular rice with adjusted water and simmer time (25-30 minutes).
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
