Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 tbsp (15ml) olive oil
  • 1 small (100g) yellow onion, finely diced
  • 2 cups (310g) cooked white rice
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (150g) frozen corn, thawed
  • 1 cup (240ml) mild salsa
  • 2 tbsp (30g) mild taco seasoning
  • 1/2 cup (120ml) beef broth
  • 1 tsp (5g) garlic powder
  • 2 cups (225g) shredded sharp cheddar cheese

Instructions:

  1. Heat olive oil over medium-high heat in a 12-inch oven-proof skillet. Add ground beef and diced onion, cooking until the beef is browned and no longer pink. Drain excess grease.
  2. Stir in taco seasoning and garlic powder until the meat is evenly coated.
  3. Pour in salsa and beef broth, scraping the bottom of the pan to release the browned bits.
  4. Fold in the cooked rice, black beans, and corn. Stir gently until the mixture is steaming and the liquid has thickened.
  5. Spread the mixture evenly across the skillet and sprinkle shredded cheddar cheese in a thick, even layer over the top.
  6. Reduce heat to low, cover with a lid, and let sit for 2-3 minutes until the cheese is completely melted and bubbling.