Tex Mex comfort food at its finest! You’re less than an hour away from enjoying this scrumptious One Pot Beefy Tex Mex Rice dinner. Ground beef cooks with classic Tex Mex veggies and easy minute rice before piles of shredded cheese get stirred in. Serve it up with sour cream and fresh cilantro and a side of tortilla chips OR roll it into to soft flour tortillas for instant burritos.
The Hubs and I are absolute Tex Mex fanatics! We have taco night on a regular basis (which translates to Doritos taco salads in our house) and nachos, quesadillas and burritos show up pretty often, too. When I want those Tex Mex flavors that we love, but also am craving comfort food, this One Pot Beefy Tex Mex Rice hits the spot.
If you’re into food on the internet, you’re probably no stranger to the concept of one pot meals. Most of them use pasta, but I figured minute rice would work just as well. After a few attempts to get the perfect beef to rice to veggie ratios, I’ve landed on my favorite one pot meal yet!
And of course the final ingredient is CHEEEESE so you know it’s gonna be good…
I generally don’t have homemade taco seasoning on hand, partly because the Hubs won’t give up his beloved Ortega seasoning (we buy the giant jars in the bulk food section). But if you do, go ahead and use an equal amount (a heaping tablespoon or so) of your favorite instead of the separate spices I’ve used. I’m
sort of a huge wimp when it’s comes to spice so my version is definitely mild. Feel free to adjust to your tastes–maybe add canned or fresh jalapenos, or just add some Tabasco to the finished product (or whatever other spicy things you love that I am clueless about!)
Personally I love to eat my One Pot Beefy Tex Mex Rice with crunchy tortilla chips but Hubs has been known to pile it into big flour tortillas (one time we even grilled the resulting burritos…it was amazing). Also a little sour cream complements the Tex Mex flair and a few cilantro leaves add a lovely pop of freshness. This makes a huge batch of beefy rice, but leftovers in the microwave taste almost the same as it does the first night…aka delicious!
What are the flavor combinations and meals that your family comes back to again and again? Let me know in the comments or join the discussion on my Facebook page!
- 1 lb ground beef
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1 can (15 oz) black beans
- 1 can (15.25 oz) corn
- 1 can (10 oz) Rotel (or similar)
- 1 can (4.5 oz) chopped green chilies
- 1 can (15.5 oz) beef broth
- 1 and 1/2 c minute rice
- 3/4 to 1 c shredded Mexican blend cheese
- Tortilla chips and/or flour tortillas
- Sour cream
- Cilantro leaves
- Start by browning the ground beef in a large, high sided skillet, over medium high heat
- While the beef is cooking, drain and rinse the black beans very well and drain the corn, set both aside
- When the beef is fully cooked, drain off the fat
- Return the pan to the heat, add in all of the seasonings
- Stir until combined
- Add in all of the vegetables, the broth and the rice
- Stir until well combined
- Cover and cook over medium high heat until in comes to a boil, 4-6 minutes, stirring occasionally
- Reduce heat to medium and cook, covered, for about 15-18 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed
- Stir in the cheese, start with 1/2 c and add to your preferences (reserve some to garnish is desired)
- Serve immediately, with chips, tortillas, sour cream and/or cilantro as desired
- Refrigerate leftovers up to 5 days, reheat in microwave