Taco Rice Skillet Food
TACO RICE SKILLET
Some meals are Good. Some can be even called So good. Here's what one reviewer called our Taco Rice Skillet: Sooo good. (Now that's pretty good!)
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook crumbles in large nonstick skillet as directed on package.
- Stir in rice, water, tomatoes and seasoning mix. Bring to boil. Sprinkle with cheese; cover. Remove from heat. Let stand 5 min.
- Top with lettuce.
Nutrition Facts : Calories 320, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 20 g
CHEESY SKILLET TACO MAC
You may be familiar with that one-skillet macaroni dish that comes in a box where all you have to add is ground beef? Well, this is my version, with a little Tex-Mex twist. The whole family will eat it up, and it's so easy to put together.
Provided by Kardea Brown
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock.
- Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper.
- To serve, top with the sour cream and sprinkle with the green onions, if using.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
BEEF TACO RICE SKILLET
If you are lucky enough to have leftovers, wrap tham up in a flour tortilla to serve for lunch the next day.
Provided by looneytunesfan
Categories One Dish Meal
Time 19m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
- Stir in seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover and let stand 8 minutes.
- Fluff rice mixture with fork; sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted.
- Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.
Nutrition Facts : Calories 394.2, Fat 14.5, SaturatedFat 5.5, Cholesterol 61.7, Sodium 952.7, Carbohydrate 45.6, Fiber 4.7, Sugar 3.6, Protein 22.2
TACO CHICKEN AND RICE SKILLET
I adapted this from a chicken skillet recipe in the Fall Kraft magazine. I often have cooked chopped chicken in the freezer to throw into recipes, and this tasted great, so I thought I'd share
Provided by TammyzBoyz
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix dressing, rice, broth, and taco seasoning. (I used the chicken powder and water).
- Pour into a skillet and bring to boil. Turn down to low. Put chicken on top. (I took my cooked chicken right out of the freezer and placed it on top.
- Cover and let simmer 5-10 minutes. I then unplug skillet, and top with shredded cheese and chopped tomato, and put the lid back on for another 5 minutes or until cheese is melted.
Nutrition Facts : Calories 510, Fat 13.2, SaturatedFat 6, Cholesterol 70.6, Sodium 904.9, Carbohydrate 61.7, Fiber 1.4, Sugar 0.6, Protein 32.3
EASY TACO CHICKEN AND RICE SKILLET
This is easy to put together and big on flavor, adding in more corn won't hurt or add in some canned drained beans, if using skin-on chicken then cooking time must be increased before adding in the rice, for some heat add in a minced jalapeno pepper and/or crushed chili flakes
Provided by Kittencalrecipezazz
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saute pan (large enough to hold the chicken and rice), saute the chicken breasts in oil, about 3 minutes on each side to brown.
- Add in chicken broth, minced garlic (if using), tomato sauce and dry taco seasoning mix. Bring to a boil, and simmer covered for 10 minutes, or until chicken is cooked, stirring occasionally.
- Add in the drained corn and bell pepper; bring to a full boil.
- Stir in rice, cover and remove from heat.
- Let stand 5 minutes, or until the rice is tender.
- Fluff with a fork.
- Sprinkle with grated cheddar cheese (if using), serve.
Nutrition Facts : Calories 432.9, Fat 11.7, SaturatedFat 1.9, Cholesterol 72.6, Sodium 1019.8, Carbohydrate 50.7, Fiber 3.8, Sugar 5.5, Protein 32.3
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- In a large pan or skillet, brown the ground beef over medium-high heat. When beef starts to brown, add onions and peppers and cook until soft and beef is cooked through, stirring occasionally.
- Add canned tomatoes, salsa, rice, and broth and stir to combine. Add cumin, chili powder, and garlic powder.
- Cover and reduce heat to low. Simmer until rice is tender and liquid has absorbed, about 20 minutes.
- Remove from heat and stir in cheese until melted. Serve with green onions and chopped tomatoes if desired. Enjoy!
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- In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. When the oil shimmers, add the ground beef and onion. Cook, breaking up the meat as it cooks, until the beef is no longer pink, about 5-7 minutes. Drain off fat. Add the garlic, chili powder, smoked paprika, cumin, salt, oregano and cayenne; cook for 1 minute. Stir in the taco sauce, water and diced tomatoes with their juices. Bring to a boil; stir in the rice. Cover and reduce the heat to low. Cook the rice (covered) for 15-17 minutes, stirring occasionally so that the rice doesn't stick to the pan. The rice will be starting to get tender at this point, but it will still be a bit hard.
- Remove from the heat and stir in the lime juice and corn. Sprinkle with cheese and add the crushed tortilla chips on top. Transfer the skillet to the oven and bake, uncovered, for 8-10 minutes, or just until the rice is tender and the cheese is melted.
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5/5 (3)Total Time 30 minsCategory DinnerCalories 443 per serving
- In a large, non-stick, skillet over medium/high heat, brown the meat. After a few minutes of the beef cooking, add in the onion. Cook until beef is cooked and onion is soft. Add in garlic and cook 1 minute, stirring. Stir in taco seasoning, rice, salsa and beef broth/stock. Bring just to a boil, then cover and reduce heat to a simmer.
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Servings 4Estimated Reading Time 3 mins
- Make every day feel like Taco Tuesday with this vegetarian Taco Rice Skillet from Minute® Instant Premium White Rice. It’s a complete meal, topped with all the fixings like chopped tomato, shredded lettuce and melty cheese. Step 1
- Cook meatless ground beef in a large, nonstick skillet as directed on package. Add rice, water, tomato and taco seasoning mix. Stir until well blended. Bring to a boil. Sprinkle with cheese and cover. Remove from heat. Let stand for 5 minutes. Step 2
- Sprinkle lettuce around edge of skillet just before serving. Recipe Tips Just before serving, top skillet with extra taco toppings, such as chopped tomato, onion and/or sliced pitted ripe olives or jalapeño slices. Swap out the Mexican-style cheese for shredded Cheddar or Monterey Jack cheese. If you prefer, substitute the meatless ground beef with regular ground beef, chicken or turkey. For a different flavor, substitute 1 small can of chopped green chilies for the chopped tomato. Missing something crunchy? Use your favorite tortilla chip to dip or crumble on top.
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