Tex-Mex Beef-and-Rice Skillet Meal

Tex-Mex Salad


  • 1 lb ground beef (or use ground turkey)
  • 1 (1-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


  1. Cook beef in a large, deep skillet over medium heat until browned and crumbly; drain and return to skillet.
  2. 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.
  3. Sprinkle with cheese; cover and let stand 2 minutes or until cheese is melted. Top with sour cream.

Side Dish Ingredients

  • 2 (11.25-oz) pkg Southwest salad kits

Side Dish Instructions

  1. Prepare salad according to package directions.

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