A delicious and easy-to-make taco beef and rice skillet dish, perfect for a quick weeknight dinner.
Chop the red onion and green bell pepper into small pieces.
Use a sharp knife to make chopping easier and safer.
In a saucepan, bring water to a boil. Add the rice, cover, and cook until tender.
Check the rice occasionally to ensure it doesn't stick to the bottom of the pan.
In a non-stick skillet, cook the ground beef over medium heat until browned.
Break up the beef into small pieces as it cooks for even browning.
Add the chopped onion and bell pepper to the skillet and cook until softened.
Stir frequently to prevent the vegetables from burning.
Mix in the frozen corn and cook for a few minutes until heated through.
Ensure the corn is evenly distributed for consistent flavor.
Stir in the taco seasoning and a splash of water. Cook until the mixture is well combined.
Adjust the seasoning to taste if needed.
Combine the cooked rice with the beef mixture in the skillet.
Mix thoroughly to ensure the flavors meld together.
Stir in the salsa and cook for another minute to warm through.
Use your favorite salsa for a personalized touch.
Serve the dish hot, garnished with fresh coriander.
Add a dollop of sour cream or shredded cheese for extra indulgence.
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