A quick and flavorful meal combining seasoned ground meat with fluffy rice and classic taco toppings, perfect for busy weeknights.

1 lb ground beef (or turkey)

1 cup uncooked rice (white or brown)

2 cups beef broth (or water)

1 small onion, diced

2 cloves garlic, minced

1 packet (or 2 tbsp) taco seasoning

1 cup diced tomatoes (or Rotel)

½ cup corn (optional)

½ cup black beans (optional)

1 cup shredded cheese (cheddar or Mexican blend)

Chopped cilantro & lime wedges for garnish

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Cook the rice in a pot using beef broth or water until tender.
While the rice cooks, brown the ground beef with diced onion and minced garlic in a skillet over medium heat. Drain excess grease.
Stir in the taco seasoning, diced tomatoes, corn, and black beans if using. Let simmer for about 5 minutes.
Add the cooked rice to the beef mixture and stir well to combine evenly.
Sprinkle shredded cheese over the top, cover the skillet, and let the cheese melt for a few minutes.
Serve hot, garnished with chopped cilantro and a squeeze of lime juice.

You can swap ground beef for turkey or chicken for a lighter version.

Make it vegetarian by skipping the meat and adding extra beans or sautéed veggies.

Add jalapeños or hot sauce for some heat.

A dollop of sour cream adds creaminess.

Store leftovers in an airtight container in the fridge up to 3 days.

Reheat with a splash of water or broth to keep rice moist.

Use gluten-free taco seasoning and broth for a gluten-free dish.

Brown rice can be used but requires longer cooking time.