MyNetDiary
Taco Skillet
MyNetDiary

Taco Skillet

  • 10 min Prep
  • 35 min Cooking
  • 4 serving Total
  • 1,792g Weight
501 cals/
serving

15 ingredients

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16 oz Beef ground 93% lean 7% fat raw
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1 cup, chopped Onions raw
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14.5 oz Tomatoes diced canned
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1 cup Rice white long grain dry uncooked
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2 cup (8 fl oz) Water
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1 tbsp Chili powder
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1/4 tsp Garlic powder
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1/4 tsp Onion powder
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1/4 tsp, leaves Oregano dried
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1/2 tsp Paprika
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1 1/2 tsp Cumin seed ground or whole
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1/4 tsp Salt
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1/2 tsp Pepper black
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1 cup, shredded Cheddar cheese
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1 cup, shredded or chopped Lettuce iceberg raw

4 steps

  • Heat a large skillet over medium heat and add beef and onion. Cook until beef is browned - about 8-10 minutes.
  • Stir in tomatoes, rice, water, chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, and black pepper. Bring to a boil.
  • Reduce heat to low, cover, and simmer until rice is tender (about 25 minutes).
  • Top with cheese and lettuce.

Tips:
This recipe will also work with leftover rice of any type, as well as instant rice. You need about 2 cups of cooked rice for the recipe. If you use leftover rice, then you do not need to add water or simmer for 25 minutes. If you use instant rice, then use the amount of water listed on the package to cook 2 cups of rice.

You can top this dish with fresh vegetables such as chopped tomatoes, sweet peppers, avocado, green onion, parsley, cilantro, or onion. Just be sure to log these additional vegetables in your meal log, along with the recipe.