Heat canola oil in a large skillet. Add ground beef, white onions, and taco seasoning. Cook until meat is browned, stirring occasionally. Drain off fat and return meat to skillet.
Stress less with a cheesy Mexican skillet that comes together in just one-pan.
Servings and Ingredients
|1 tbsp.||Hy-Vee canola oil|
|1 lbs.||85%-lean ground beef|
|½ c.||Hy-Vee Short Cuts chopped white onions|
|1||(1.25-oz.) pkg. Hy-Vee taco seasoning mix|
|2||(14.5-oz. each) cans Hy-Vee diced tomatoes, undrained|
|1||(15-oz.) can Hy-Vee black beans, drained and rinsed|
|1 c.||Hy-Vee long grain white rice, uncooked|
|1 c.||Hy-Vee no-salt-added beef broth|
|1 ½ c.||Hy-Vee finely shredded taco cheese, or finely shredded Mexican cheese|
|Desired toppers, such as: Hy-Vee sour cream, fresh jalapeno slices, chopped avocado, tomato, and/or cilantro|
Things To Grab
- Large skillet with lid
Stir in diced tomatoes, black beans, uncooked rice, and beef broth. Bring mixture to boiling; reduce heat. Cover and simmer 20 minutes or until rice is tender. Sprinkle with cheese. Cover and let stand until cheese is melted.
Serve with desired toppings such as sour cream, jalapeno slices, chopped avocado, tomato, and/or cilantro.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 90mg
- Sodium: 1020mg
- Total Carbohydrates: 50g
- Protein: 35g
Hy-Vee Seasons October 2020