Tex-Mex Beef-and-Rice Skillet Meal
Wedge Salads with Garlic-Lime Dressing
Ingredients
- 1 lb ground beef
- 1 (1.25-oz) envelope taco seasoning mix
- 1 cup long-grain white rice
- 3 cups chicken broth
- 1 (10-oz) can diced tomatoes and green chiles
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can whole kernel corn, drained
- 1 (8-oz) pkg shredded Mexican-blend cheese
- 1 (8-oz) carton sour cream
Instructions
- Cook beef in a large, deep skillet over medium heat until browned and crumbly; drain and return to skillet.
- Stir in taco seasoning mix and rice; cook 1 minute. Stir in broth, tomatoes, beans, and corn. Bring to a boil, cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender, stirring occasionally.
- Sprinkle with cheese; cover and let stand 2 minutes or until cheese is melted. Top with sour cream.
Side Dish Ingredients
- 3 Tbsp fresh lime juice
- 3 Tbsp olive oil
- 1 clove garlic, minced
- 1 tsp honey
- 1 head iceberg lettuce, cut into 6 wedges
- 2 Roma tomatoes, chopped
Side Dish Instructions
- Whisk together lime juice, oil, garlic, honey, and salt and pepper to taste. Divide lettuce wedges among 6 plates. Top with tomatoes, and drizzle with dressing.
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