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Mexican Beef and Rice Skillet

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

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

Nutrition Information

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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