My guys love this one-pan Tex Mex Beef and Rice Casserole meal! I love having another recipe that turns ground beef into a tastmasterpiece that's easy, flavorful, and fast. I made this in my cast iron skillet, but it also works great baked in a casserole dish. #TexMex #GroundBeef #EatBeef #BeefAndRice #Easy #Fast #SkilletMeal #OnePanMeal
1-2 tsp.minced chipotle peppers, or chipotle sauce, depending on how spicy you prefer!
2cupsfrozen sweet corn, thawed
2cupscolby jack cheese, shredded
sliced scallions and chopped cilantro, as garnishes
Chipotle Crema
1cupsour cream
1-2 tsp. minced chipotles in adobo
Instructions
In a large cast iron skillet, over medium high heat, heat the vegetable oil; when the oil is nicely hot, add the ground beef, crumbling it as it cooks until no pink remains. (The safe internal temperature for ground beef is 160-165 degrees F.)
Add the taco seasoning, kosher salt, and dehydrated onion, continuing to cook for an additional 1-2 minutes.
Add the chicken stock, rice, black beans, diced tomatoes with juice, green chiles, and minced chipotles, stirring to combine.
Cover and allow to cook for 15-20 minutes, stirring half way through to prevent the rice from sticking to the bottom of the skillet.
Stir in the frozen corn, cook for an additional 2 minutes, then top with the colby jack cheese.
Serve at once with optional garnishes and a good dollop of Chipotle Crema.