Cheesy Taco Rice Skillet
This one-pan dish is everything people love about Tex-Mex: beefy, cheesy, slightly spicy, and comforting. In a large skillet, brown 1 pound ground beef with ½ chopped onion. Drain excess fat and add 2 tbsp taco seasoning, stirring to coat the meat evenly.
Add 1 cup rinsed rice, 1 can (14 oz) diced tomatoes, 1¾ cups chicken broth, and 1 cup corn. Stir well and bring to a simmer. Cover the skillet and cook for 15–18 minutes until the rice is soft.
Turn off the heat and sprinkle 1 cup shredded cheddar cheese on top. Cover again for 5 minutes so the cheese melts. Finish with fresh cilantro, lime juice, and chopped green onions. Serve with sour cream or tortilla chips. It's hearty, colorful, and perfect for families.