Beef taco rice skillet

Name: Beef taco rice skillet
Total time: 35 min
Yield: 2 servings
Ingredients: ½ lb ground beef; ½ cup dry long-grain white rice; ½ small, diced onion; ½ cup salsa; 1 cup low-sodium beef broth; ½ cup grated cheddar; 1 tsp ground cumin; ½ tsp smoked paprika

Savory beef, rice and salsa under a blanket of melted cheddar.

35 minutes estimated for the original recipe · 2 servings

Dinner

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

ground beef½ lb
rice½ cup dry long-grain white
onion½ small, diced
salsa½ cup
beef broth1 cup low-sodium
cheddar½ cup grated
ground cumin1 tsp
smoked paprika½ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Cook beef and onion in a deep skillet over medium heat, breaking up the beef, until cooked through and the beef reaches 160°F (71°C). Drain excess fat.
Stir in cumin, paprika, rice, salsa and broth. Bring to a boil.
Cover and reduce to low heat. Simmer for 18–22 minutes until the rice is tender, adding a little water if the pan becomes dry.
Sprinkle cheddar over the top. Cover off the heat for 3 minutes to melt it, then serve.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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