Ingredients
Scale
- 1 lb ground beef
- ½ yellow onion, diced
- 1 green bell pepper, diced
- 1 (10 oz) can diced tomatoes with green chilies, undrained
- 1 (8 oz) can tomato sauce
- 1 packet taco seasoning
- 2 cups cooked long-grain rice (or cook 1 cup uncooked rice in 2 cups beef broth before adding)
- ½ cup beef broth
- 2 cups shredded cheese (cheddar + Monterey Jack blend, or Mexican blend)
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped (optional garnish)
Instructions
- In a large skillet over medium-high heat, add the ground beef, diced onion, and bell pepper. Cook for about 6 to 7 minutes, until the beef is browned and vegetables are tender. Drain excess grease.
- Stir in the taco seasoning, diced tomatoes with green chilies, and tomato sauce. Mix until well combined.
- Add the cooked rice and beef broth. Stir everything together and let it simmer on low heat for about 5 minutes, stirring occasionally, to let the flavors come together.
- Sprinkle shredded cheese evenly over the top. Cover the skillet with a lid until the cheese is melted and bubbly. Alternatively, transfer the mixture to a baking dish and bake at 350°F for 10 minutes.
- Serve hot, garnished with chopped parsley or cilantro if desired.
Notes
- The dish can be topped with avocado or sour cream for added richness.
- For a spicier version, use spicy taco seasoning or add jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop or Oven
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg