Description
This recipe is the kind of meal that brings everyone to the table fast—warm, filling, and full of Tex-Mex flavor. It’s one of those dinners that reminds me of cozy weeknights, laughter in the kitchen, and always going back for seconds. Everything cooks in one pot, making cleanup easy and the flavor unbeatable.
Ingredients
1 lb ground beef
½ tsp each salt & pepper
2 tsp chili powder
1 tsp cumin
1 tsp dried cilantro
1 onion, chopped
1 tbsp minced garlic
1 (10 oz) can Rotel (not drained)
1 (8 oz) can tomato sauce
1 (10 oz) can corn, drained
1 (10 oz) can black beans, drained & rinsed
1½ cups chicken or beef broth
1 cup long grain white rice (uncooked & rinsed)
2 cups shredded Colby Jack cheese
Optional toppings: sour cream, cilantro, pico de gallo, taco sauce
Instructions
In a large skillet or pot, cook ground beef, onion, garlic, and spices over medium heat until beef is browned.
Stir in Rotel, tomato sauce, corn, black beans, broth, and rice.
Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender.
Stir in 1 cup of cheese. Top with remaining cheese and cover until melted.
Serve hot with your favorite toppings like sour cream, cilantro, pico de gallo, or taco sauce.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
Nutrition
- Calories: ~450
- Fat: 22 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 25 g