Ingredients
Units
Scale
- 1 pound ground beef (80/20)
- 1 packet (3 tablespoons) taco seasoning
- 1 cup long grain white rice
- 10 ounce can Rotel tomatoes
- 15 ounce can black beans, drained and rinsed
- 1 cup red enchilada sauce
- 2 cups chicken broth
- 8 ounces shredded sharp cheddar cheese
- Kosher salt
- fresh cracked pepper
- toppings: sour cream, sliced green onion, chopped cilantro, sliced jalapenos
- tortilla chips, for serving
Instructions
- Heat a large saute pan over medium high heat and add ground beef. Cook, crumbling with a spatula until browned.
- Add taco seasoning, rice, Rotel tomatoes, black beans, enchilada sauce, broth, and a couple large pinches of salt and pepper. Stir to combine.
- Cook over medium heat until it comes to a gentle simmer. Give it a good stir and scrape off any rice that got stuck to the bottom of the pan.
- Cover and cook over medium-low heat for about 20 minutes or until the rice is cooked through and tender. Season to taste with salt and pepper.
- Top with shredded cheese and cover again for a couple minutes or until the cheese melts. You can also pop it in the oven and broil for 1-2 minutes to melt the cheese.
- Garnish with sour cream, cilantro, and sliced green onion, and serve with tortilla chips. Enjoy!
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Equipment
Buy Now → Notes
- Use a large sauté pan or 5 quart braising pan with a tight-fitting lid to help the rice cook evenly.
- If the rice isn’t fully cooked after 20 minutes, add a splash more broth and continue simmering until it’s tender.
- For extra heat, add diced jalapeños or a dash of hot sauce before simmering.
- Want it creamier? Stir in a few spoonfuls of sour cream or heavy cream before adding the cheese.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 332
- Sugar: 1.7 g
- Sodium: 865.7 mg
- Fat: 11.9 g
- Carbohydrates: 30.8 g
- Fiber: 4.6 g
- Protein: 24.5 g
- Cholesterol: 63.2 mg
