This is Delaney’s absolute favorite thing to eat. I made it this week and pulled out the tortilla chips so they could scoop it up, and she about lost her mind it was so good. I always make this somewhat begrudgingly because I think of it as a bland meal that the kids will eat. But then I make it and I remember it’s really good, really flavorful, and super quick to make. It’s a winner!
This recipe comes together quickly enough that you can make it on a weeknight. We always have plenty of leftovers and they reheat perfectly for lunches, so I like to make it early in the week so she can take it to school for lunch! I do not stir the cheese in at the end. The girls don’t love a ton of cheese on this, so I just shred some and let them sprinkle on top as they wish. I slice half an avocado on top of mine and scoop it with tortilla chips.
1lb lean ground beef
1 large shallot or 1/2 small onion, chopped
1 recipe homemade taco seasoning (recipe in notes below) or 1 taco seasoning packet, don’t add water
1/2 cup salsa
13/4 cup chicken broth
1 cup long grain white rice such as basmati or jasmine
1 cup shredded sharp cheddar cheese
Toppings: crushed tortilla chips, salsa, sliced avocado, chopped green onions
1. Brown ground beef with shallot in a large skillet over mediumhigh heat. Drain then return to the skillet. Add taco
seasoning, salsa, and chicken broth then bring to a boil. Add rice then place a lid on top and reduce heat to mediumlow.
Simmer for 1520 minutes or until rice is tender then remove from heat and stir in cheddar cheese until melted.
Place lid back on the skillet then let sit for 5 minutes before serving with toppings.