Ingredients
→ Main Ingredients
1 lb ground beef
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 tsp chili powder
1 tsp cumin
1 tsp dried cilantro
1 diced onion
1 TBSP minced garlic
1 10 oz can Rotel (diced tomatoes with green chilies)
1 8 oz can tomato sauce
1 1/2 cups beef broth
1 cup uncooked long-grain white rice
2 cups shredded cheddar cheese
→ Toppings
4 small diced tomatoes
1/2 diced onion
1 diced jalapeño
1/2 bunch cilantro, chopped
Juice of 2 limes
Salt and pepper to taste
Steps
Brown the ground beef in a skillet over medium-high heat. Add salt, pepper, cayenne, chili powder, cumin, dried cilantro, and diced onion. Cook until the beef is cooked through and onions are softened.
Remove the skillet from heat and drain any excess grease.
Add Rotel, tomato sauce, minced garlic, beef broth, and uncooked rice to the skillet. Stir well to combine.
Cover the skillet with a lid and cook on medium-low heat for 15-20 minutes, or until the rice is fully cooked.
Sprinkle shredded cheddar cheese over the skillet. Allow it to melt or place the skillet in the oven under the broiler briefly.
Chop the tomatoes, onions, and jalapeño. Combine them in a bowl with lime juice, cilantro, and salt and pepper to taste. Mix well and refrigerate until ready to serve.
Serve the cheesy taco rice skillet topped with fresh pico de gallo and tortilla chips.
Tips
- The Pico de Gallo can be prepared ahead of time and refrigerated for convenience.
Required Tools
- Skillet
- Knife
- Cutting board
- Bowl