A WEEKNIGHT DINNER YOU’LL ACTUALLY MAKE

Ingredients

• 1 lb Ground Beef (80% lean, defrosted)
• 2 tbsp Homemade Taco Seasoning (mix of chili powder, cumin, paprika, oregano, garlic powder, onion powder, cayenne)
• 1 can (14.5 oz) Diced Tomatoes (undrained)
• 1 can (4 oz) Green Chilies (mild, undrained)
• 1 can (15 oz) Tomato Sauce (plain)
• 2 cups Water (room temperature)
• 1.5 cups Long Grain White Rice (uncooked)
• 1 can (15 oz) Canned Black Beans (drained and rinsed; optional but recommended)
• 2 cloves Garlic (minced)
• 1/4 tsp Ground Black Pepper (freshly ground)
• 1/4 tsp Salt (or to taste)
• 8 oz Sharp Cheddar Cheese (shredded; block shredded with grater)
• 2 tbsp Taco Sauce (or to taste)
• 2 tbsp Sour Cream (or to taste)
• 4 pieces Taco Shells (crushed; optional for topping)

Instructions

1. Brown the Ground Beef

   Heat the skillet over medium heat, add the ground beef, and break it up with a wooden spoon. Cook until fully browned, about 5‑6 minutes, draining excess fat if desired.

   Time: PT6M

   Temperature: medium heat

2. Season the Meat

   Sprinkle the homemade taco seasoning over the browned beef and stir to coat evenly. Cook for another 1 minute to toast the spices.

   Time: PT1M

   Temperature: medium heat

3. Add Canned Ingredients

   Open and add the diced tomatoes (with juices), green chilies, and tomato sauce to the skillet. Stir to combine.

   Time: PT2M

   Temperature: medium heat

4. Incorporate Liquids and Rice

   Pour in 2 cups of water, then add 1½ cups of uncooked rice. Stir well to distribute the rice evenly throughout the mixture.

   Time: PT2M

   Temperature: medium heat

5. Add Beans and Aromatics

   Stir in the drained black beans, minced garlic, a pinch of pepper, and a dash of salt. Mix thoroughly.

   Time: PT1M

   Temperature: medium heat

6. Simmer Covered

   Cover the skillet with its lid (or foil) and let the mixture simmer over medium heat for 15‑20 minutes, or until the rice is tender and most liquid is absorbed.

   Time: PT20M

   Temperature: medium heat

7. Shred Cheddar Cheese

   While the rice is finishing, shred the 8‑oz block of sharp cheddar using a grater and a paper towel to keep the workspace clean.

   Time: PT3M

8. Melt Cheese Into the Skillet

   When the rice is about a minute from done, uncover the skillet and sprinkle the shredded cheese over the top. Stir gently until the cheese melts and becomes creamy.

   Time: PT3M

   Temperature: medium heat

9. Prepare the Sour Cream‑Taco Sauce Topping

   In a small bowl, combine taco sauce and sour cream (measure by feel). Mix until smooth.

   Time: PT1M

10. Finish and Serve

    Spoon the cheesy taco rice onto plates, drizzle with the sour‑cream‑taco‑sauce mixture, and sprinkle crushed taco shells (or tortilla chips) on top for crunch.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

28g

Carbohydrates

55g

Fat

22g

Fiber

7g