Kristy Cook
Ingredients:
1 cup long-grain white rice
2 cups water
1 tablespoon olive oil
1 pound ground beef
1 small onion, finely chopped
1 packet taco seasoning mix
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 cup shredded cheddar cheese
1 cup queso dip (store-bought or homemade)
2 green onions, sliced (for garnish)
1/4 cup chopped cilantro (for garnish)
Lime wedges (for serving)
Instructions:
Cook the Rice: In a medium saucepan, bring the water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.
Prepare the Beef Mixture: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
Season and Combine: Stir in the taco seasoning mix, black beans, and corn. Cook for an additional 3-4 minutes, stirring occasionally until everything is heated through and well combined.
Assemble the Taco Rice: Spread the cooked rice evenly on a serving platter. Top with the beef mixture, spreading it evenly over the rice.
Add the Queso: Drizzle the queso dip generously over the top of the beef mixture. You can also serve additional queso on the side.
Garnish and Serve: Sprinkle shredded cheddar cheese, green onions, and chopped cilantro over the top. Serve with lime wedges on the side for squeezing over the dish.
Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4
