Mexi Ground Beef Rice Skillet Recipes

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BEEF TACO RICE SKILLET



Beef Taco Rice Skillet image

Mexican skillet dinner ready in 30 minutes! Enjoy this delicious ground beef, rice and vegetables dish made using Old El Paso® taco seasoning and whole kernel corn.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1 1/2 cups water
1 cup Old El Paso™ Thick 'n Chunky salsa
1 cup frozen whole kernel corn (from 1-lb bag)
1 1/2 cups uncooked instant rice
3/4 cup shredded taco-seasoned cheese (3 oz)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)
Sour cream, if desired

Steps:

  • In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • Stir in taco seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.
  • Fluff rice mixture with fork; sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

Nutrition Facts : Calories 420, Carbohydrate 45 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 4 g, TransFat 1 g

MEXI GROUND BEEF-RICE SKILLET



Mexi Ground Beef-Rice Skillet image

This is quite tasty, the jalapeno pepper is only optional I like to add in for extra heat, Italian sausages with the casings removed may be used in place of the ground beef or use ground turkey, I also like to add in some cooked crumbled bacon or smoked dry sliced sausage but that is only optional :)

Provided by Kittencalrecipezazz

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 small onion, chopped
1 -2 tablespoon fresh minced garlic
1 green bell pepper, seeded and chopped
1 -2 jalapeno pepper, seeded and finely chopped
1 (1 1/4 ounce) package taco seasoning mix (can use more to taste)
1 1/2 cups chicken broth (can use water)
1 small zucchini, diced (about 4 cups)
1 (14 1/2 ounce) can stewed tomatoes
1 1/2 cups frozen corn or 1 1/2 cups peas
1 1/2 cups instant Minute Rice
1 -2 teaspoon seasoning salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
2 cups shredded cheddar cheese, divided (you may use more cheese)

Steps:

  • In a medium 4-quart heavy pot over medium heat cook the ground beef or sausage meat 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, the sprinkle the top with 1 cup; let stand for 5 minutes until melted.

Nutrition Facts : Calories 496.7, Fat 25, SaturatedFat 12.6, Cholesterol 91, Sodium 1117, Carbohydrate 40.2, Fiber 4.2, Sugar 5.7, Protein 29.1

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