Description
One Pot Taco Beef Rice Skillet is a flavorful, spicy, and cheesy taco beef dish cooked together with rice and vegetables in a single skillet. Ideal for a quick and hearty family meal, this recipe combines lean ground beef with colorful peppers, sweetcorn, and a perfect blend of spices to create a satisfying main course ready in 45 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 lb extra lean ground beef
- 1 medium onion, finely diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 cup frozen sweetcorn (175 g)
- 4 spring onions, diced
Dairy
- 4-6 tablespoons quark
- 120 g cheddar cheese, grated
Grains and Liquids
- 1 cup uncooked long-grain rice (180 g)
- 2.5 cups water or stock (600 ml)
- 3/4 cup passata (180 ml)
Spices
- 1.5 teaspoons cumin
- 1.5 teaspoons paprika
- 1.5 teaspoons chili powder
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
Instructions
- Brown the beef and onions: Add the extra lean ground beef and diced onion to a skillet over medium-high heat. Cook, stirring occasionally, until the beef is browned and the onions are softened.
- Add the taco seasoning: Stir in the cumin, paprika, chili powder, oregano, garlic powder, onion powder, and cayenne pepper. Mix well to coat the meat evenly with the seasoning.
- Add vegetables, passata, corn, and rice: Mix in the diced red and green peppers, passata, frozen sweetcorn, and uncooked rice until all ingredients are well combined.
- Simmer with liquid: Pour in the water or stock, stir gently, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer until the liquid is nearly absorbed by the rice, approximately 20-25 minutes.
- Let it steam: Turn off the heat, cover the skillet with a lid, and let it sit for 10-12 minutes. The steam will finish cooking the rice perfectly.
- Finish with dairy: Stir in the quark and grated cheddar cheese until melted and creamy throughout the dish.
- Garnish and serve: Sprinkle the diced spring onions on top, serve hot, and enjoy your one-pot taco beef rice skillet!
Notes
- Use extra lean ground beef to keep the dish lower in fat while maintaining flavor.
- Adjust cayenne pepper to control the spice level according to your preference.
- You can substitute water with chicken or vegetable stock for a richer flavor.
- If quark is unavailable, plain Greek yogurt or sour cream can be used as alternatives.
- Ensure the skillet is covered tightly during the steaming step to trap all the steam for perfectly cooked rice.
- This recipe serves 4 and pairs well with a fresh green salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 531 kcal
- Sugar: 8.2 g
- Sodium: 316 mg
- Fat: 17.9 g
- Saturated Fat: 9.4 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 47.9 g
- Fiber: 6.4 g
- Protein: 41.4 g
- Cholesterol: 80 mg
