Serves 6
296 cal · 35 min
Enchilada Rice
Recipe GLPRed398302b28c1d
A hearty one-pan main dish combining seasoned ground beef, brown rice, corn, and melted cheese. This family-friendly recipe layers tender rice with savory taco-spiced beef and vegetables for a comforting, well-balanced meal.
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Ingredients
1 pound lean ground beef (90% lean)
1/2 cup chopped onion (or 1 tablespoon onion powder)
1 can low-sodium whole corn (15.2 ounces), drained
4 tablespoons taco seasoning mix (dry)
2 cups cooked brown rice
1/2 cup grated cheese (cheddar, Mexican blend, or your preference)
1/2 cup sliced mushrooms or olives (optional)
Directions
Wash your hands thoroughly with soap and warm water before beginning.
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon as it cooks. Add the chopped onion (or onion powder if using) and continue cooking until the onion becomes translucent and any juices run clear, approximately 8–10 minutes.
Carefully drain the excess fat and liquid from the cooked beef and onion mixture using a colander or by tilting the skillet and spooning off the fat.
Return the drained beef mixture to the skillet. Stir in the drained corn, taco seasoning mix, and cooked brown rice, mixing until everything is well combined.
Reduce the heat to low and simmer the mixture for 10 minutes, stirring occasionally, until the flavors meld and the rice is heated through.
Sprinkle the grated cheese evenly over the top of the rice mixture. Cover the skillet with a lid and let it sit for 5 minutes, allowing the cheese to melt completely.
Divide the enchilada rice among serving plates and serve warm. Refrigerate any leftovers in an airtight container within 2 hours and consume within 3–4 days.
