Try this Mexican Beef and Rice Skillet recipe, or contribute your own.
Suggest a better descriptionCook the onion in a large skillet over medium heat for 1 to 2 minutes, then add the ground beef, using a wooden spoon to break up and crumble. Cook until no longer pink. Drain and discard fat. Return skillet to heat.
Add the taco seasoning, diced tomatoes, corn kernels, rice and beef broth, stir until combined. Bring to a small boil, reduce heat to a simmer and cover. Cook for 20 minutes, stirring at 10 minutes.
Stir and top with the shredded cheese. Cover and cook on low for an additional 3 minutes or until cheese is melted. Top with the taco toppings of your choice!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1018g) | ||
Recipe Makes: 1 | ||
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Calories: 1901 | ||
Calories from Fat: 1287 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143g | 191 % | |
Saturated Fat 71.9g | 359 % | |
Monounsaturated Fat 53.1g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 519.9mg | 160 % | |
Sodium 2787.7mg | 96 % | |
Potassium 1899.5mg | 50 % | |
Total Carbohydrate 11.9g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 10.3g | ||
Protein 136.7g | 195 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1901
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