Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat. Add ground meat and cook, breaking it up with a wooden spoon, until browned and no longer pink (approximately 5-7 minutes).
- Add onion, bell pepper, and garlic to the skillet. Cook, stirring often, until the vegetables soften (approximately 3-5 minutes).
- Sprinkle taco seasoning over the meat and vegetables, then stir to combine.
- Add rice, black beans, salsa, and chicken broth to the skillet. Stir well to combine, then bring the mixture to a boil.
- Reduce heat to low, cover the skillet, and simmer until the rice is tender and has absorbed most of the liquid (approximately 20 minutes). Stir occasionally to prevent sticking.
- Remove the lid and stir in the frozen corn. Top the skillet evenly with shredded cheese. Cover again and let it sit off the heat for 3-5 minutes, until the cheese melts.
- Serve the taco skillet hot, garnished with your favorite toppings. Enjoy!
Nutrition
Notes
Ingredient Swap: I often swap in ground turkey for the beef if I'm looking for a lighter meal, or sometimes I'll use a mix of black beans and pinto beans for