Tex-Mex Beef-and-Rice Skillet Meal
Jalapeño-Honey Cornbread
Ingredients
- 1 lb ground beef
- 1 (1.25-oz) envelope taco seasoning mix
- 1½ cups instant rice
- 1½ 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 5 to 10 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
- 1 (14.5-oz) box honey cornbread mix
- 1 jalapeño pepper, seeded and minced
- ¼ cup butter, softened
- 2 Tbsp honey
Side Dish Instructions
- Prepare cornbread mix according to package directions, adding jalapeño to batter. Bake according to package directions.
- Stir together softened butter and honey; serve with cornbread.
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