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Mexican Beef and Rice Skillet

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Mexican Beef and Rice Skillet
  • Prep 10 min
  • Total 30 min
  • Servings 6
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This 30-minute meal delivers on family-friendly flavors with ease--and all in one pan, too!
Updated Sep 20, 2016

Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 cup diced onion
  • 1 1/4 cups water
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 1/2 cups uncooked instant white rice
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 1/3 cup diced avocado
  • 2 tablespoons chopped cilantro

Steps

  • 1
    In 12-inch skillet, cook beef and onion over medium-high heat 7 to 9 minutes, stirring occasionally, until brown.
  • 2
    Stir in water and taco seasoning mix; heat to simmering. Add tomatoes and chiles. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.
  • 3
    Stir in 1 cup of the cheese. Sprinkle with remaining 1 cup cheese. Cover; let stand 3 to 5 minutes or until cheese is melted. Top with avocado and cilantro.

Expert Tips

  • tip 1
    Round out the meal with a green salad with cilantro-lime dressing.
  • tip 2
    For an easy garnish, use scissors to snip cilantro leaves right on top of the skillet.

Nutrition Information

420 Calories, 21g Total Fat, 24g Protein, 32g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
11g
53%
Trans Fat
1/2g
Cholesterol
80mg
27%
Sodium
650mg
27%
Potassium
280mg
8%
Total Carbohydrate
32g
11%
Dietary Fiber
2g
10%
Sugars
4g
Protein
24g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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