Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 500 g ground beef (or ground chicken/turkey)
- 1 packet (30 g) taco seasoning
- 200 g canned diced tomatoes, drained
- 150 g canned corn kernels (optional)
- 250 g cooked rice (white or brown)
- 120 g shredded cheddar cheese
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for 3–4 minutes, until softened.
- Stir in the minced garlic and cook for 30 seconds.
- Add the ground beef to the skillet. Cook for 6–8 minutes, breaking it apart until browned. Drain excess fat if needed.
- Sprinkle taco seasoning over the meat. Stir well to coat evenly.
- Add about 50 ml water and simmer for 2–3 minutes to blend the flavors.
- Stir in the drained diced tomatoes and corn. Simmer for 2 minutes.
- Add the cooked rice. Stir well until the mixture is evenly combined and heated through.
- Sprinkle the shredded cheddar cheese over the top.
- Cover the skillet and let it sit on low heat for 2–3 minutes, until the cheese is fully melted.
- Stir gently to distribute the melted cheese evenly throughout the dish.
- Taste and adjust seasoning with salt and pepper if needed.
- Garnish with chopped cilantro or parsley if desired.
- Serve hot, straight from the pan.
Notes
For a leaner version, substitute ground beef with ground turkey or chicken.
You may use leftover rice or cook it fresh before starting the recipe.
Add extra vegetables such as bell peppers, zucchini, or black beans for variation.
Adjust seasoning and spice level based on your taste preferences.
This dish can be used as a filling for tacos, burritos, or stuffed peppers.
- Prep Time: 10
- Cook Time: 15