I took our ground beef the other night with the intention of making a pot of chili…. only to find out I had used the kidney beans I had to make a pot of Vegetable Soup. That totally messed my dinner plans.
I could have always fallen back on one of my Freezer Meals… yes, I do still have some lol… .but I had already thawed the ground beef so I had to use it.
This meal came to mind and the end result was very well received!
I didn’t take as many “step by step” pictures as I should of because…. well, when I get my camera app open, someone always seems to look so cute that I get pretty distracted and forget what else I am supposed to be taking pictures of originally….. little Miss Lucy lol! She is a joy and is getting so BIG already!
As I said, I didn’t take enough step by step pictures so there isn’t an ingredients picture. Best I can do is the ingredients list… again.
- 1 lb. ground beef
- 1 small onion, chopped
- 1 1/2 cups beef broth (mine was beef broth with red wine)
- 2 cups water
- 2 cups instant rice
- 1 cup salsa
- 3 tbsp. tomato paste
- 1 cup frozen corn
- 2 tbsp. taco seasoning
- 2 cups grated cheddar (I used old)
- 1 cup grated mozzarella
In a large skillet, brown ground beef with the onions and drain.
Add the broth, water and rice and bring to a boil over medium high heat.
Allow to simmer until rice is fully cooked.
Add salsa, taco seasoning, corn, mozzarella and 1 cup grated cheddar cheese and tomato paste to the pan and stir to combine.
Allow to simmer for a few more minutes to heat through.
Sprinkle the remaining cup of grated cheddar cheese on top and place lid on and allow cheese to melt.
Serve onto plates and top with sour cream and additional grated cheddar (optional).