Taco Rice with Queso
Description
This is a delicious, quick and easy dish to make for busy weekday dinners. It's perfect to serve on Taco Tuesdays for a change of pace.
Ingredients
1 c. long-grain white rice
2 c. water
1 T. olive oil
1 lb. ground beef
1 small onion, finely chopped
1 packet taco seasoning mix
15 oz. can black beans, drained and rinsed
1 c. frozen corn
1 c. shredded Cheddar cheese
1 c. queso dip
2 green onions, sliced, for garnish
1/4 c. chopped cilantro, for garnish
lime wedges, juiced for serving
Directions
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In a medium saucepan, bring the water to a boil; add the rice; reduce the heat to low; cover; simmer for 18-20 minutes until the rice is tender and water is absorbed. Fluff with a fork; set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion; cook until softened, about 3-4 minutes. Add the ground beef; cook until browned, breaking up the meat. Discard excess grease.
Stir in the taco seasoning, black beans, and corn; cook another 3-4 minutes, stirring occasionally until heated through and well combined.
Spread the cooked rice evenly on a serving platter; spread the beef mixture evenly over the rice.
Drizzle the queso dip generously over the top of the beef mixture.
Sprinkle shredded Cheddar cheese, green onions, and chopped cilantro on top. Serve with more queso and lime wedges on the side.
4 servings.