Thursday, February 7, 2013

Cheesy Taco and Rice Skillet

This is a perfect weeknight meal. It's so quick and easy and a nice change from regular tacos. I started making this recipe back when I was single and I would have meals for days!  I later introduced it to my husband when we were dating and it is now one of his all time favorites too!

Cheesy Taco and Rice Skillet
Serves 8
Cal 244, Fat 8.2g, Carbs 23.8g, Fiber, 2g Protein 18.7g

16 oz lean ground beef (I like to use ground turkey)
4 cups cooked rice (I use whole grain brown rice)
1 15 oz can petite diced tomatoes, undrained
1 can chopped green chilies
1/2 cup black beans, drained
1 1/4 cup shredded cheddar cheese (I used reduced fat)
3 tbsp taco seasoning

Cook ground beef in large nonstick skillet, drain. Add in your taco seasoning.

Stir in rice, tomatoes, green chilies, and black beans. Cook on low heat for 10 minutes. Stirring often. Sprinkle with cheese; cover. Remove from heat. Let stand 5 min. Garnish with shredded lettuce, sour cream and green onion if desired. Enjoy!


  1. That looks amazing - I have to add it to my new recipe rotation!

    THanks for linking up with Photo Friday- we hope to see you again next week!!!

  2. This looks delicious! I am definitely trying this and pinning! Thanks for sharing!
    Selene from

  3. Hi Bridgett,
    Wish a skillet of your Cheesy Taco and Rice was ready to go on my stove right now, it looks delicious! Hope you have a fabulous week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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