Cheesy Taco Rice

Get ready for your new favorite meal: this one-pan cheesy taco rice! It's ridiculously quick (5 min prep, 25 cook!), packed with comfort, and so delicious my husband considers it a top-tier 'go-to.' Bonus – leftovers make for the most amazing loaded tortilla chips you'll ever have.

Ingredients

• 1 lb of ground beef

• 1/2 teaspoon of salt and pepper

• 1/4 teaspoon of cayenne

• 2 teaspoons of chili powder

• 1 teaspoon of cumin and dried cilantro

• 1 onion, chopped

• 1 tablespoon of minced garlic

• 10 oz can of Rotel (not drained)

• 8 oz can of tomato sauce

• 1.5 cups of beef broth

• 1 cup of long grain white rice (uncooked and rinsed)

• 2 cups of shredded cheddar cheese

• Cilantro

• Spinach

Instructions

1. Brown 1 pound of ground beef in a skillet over medium-high heat, add all seasonings, and the onion.

2. Let that cook until beef is cooked through and onions have softened. Drain any grease from the skillet.

3. Add Rotel, tomato sauce, minced garlic, beef broth, and uncooked rice to the skillet. Stir well, cover with a lid, and cook on medium-low for about 15-20 minutes or until rice is cooked (I stir it once about half way through.)

4. Top with shredded cheddar cheese and let melt.

5. Serve and top with cilantro.

6. I add mine over spinach to add more veggies!