Mexican Ground Beef and Rice Skillet

This is really tasty. I left out the jalapenos because of my kiddos and boy did they gobble this up. I think it would make a good burrito filling, along with some shredded lettuce and sour cream. I served this with chips and salsa. Yummy!

Mexican Ground Beef and Rice Skillet

Serves 6-8

Ingredients

  • 1 pound (450 g) ground beef
  • 1 small onion, chopped
  • 1-2 teaspoons minced fresh garlic
  • 1 green bell pepper, seeded and chopped
  • 1-2 jalapeno peppers, seeded and chopped
  • 1 package of taco seasoning
  • 1 1/2 cups (360 mL) chicken broth or water
  • 1 small zucchini, diced
  • 1 (14.5 ounce/411 g) can stewed tomatoes
  • 1 1/2 cups (265 g) frozen corn
  • 1 1/2 cups (280 g) minute rice
  • 1-2 teaspoons seasoning salt (to taste)
  • 1 teaspoon fresh ground pepper
  • 2 cups shredded cheddar cheese

Directions

In a medium 4-quart heavy pot over medium heat cook the ground beef with onion, garlic, bell pepper and jalapeno pepper; cook until browned then drain fat. Add in the taco seasoning mix with a wooden spoon until well combined.

Add in all remaining ingredients except the cheese; stir with a wooden spoon to combine and bring to a simmer over medium heat. Reduce heat to medium-low or low. Cover and simmer for 25 minutes or until the rice is tender.

Season with seasoned salt and pepper. Mix in 1 cup shredded cheddar cheese until melted, then sprinkle the top with 1 cup; let stand for 5 minutes until melted.

From food.com

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