Cheesy Mexican Skillet

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 1 can diced green chiles, undrained (4 oz)
• 1 can Rotel, undrained (10 oz)
• 1 can tomato sauce (15 oz)
• 1 can black beans, drained and rinsed (15 oz)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp cumin
• 2 ½ cups water, plus half a cup more, if needed
• 1 ½ cups uncooked long-grain white rice
• 8 oz shredded Mexican-blend cheese (plus more for topping)
• Creamy Taco Sauce
• Sour cream
• Taco sauce
• Mix equal parts of sour cream and taco sauce.
• For Serving
• Tortilla chips

Instructions

1. In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart as it cooks. Drain any excess grease if needed.
2. Add the taco seasoning to the ground beef and stir until well combined.
3. Add the diced green chiles, Rotel, tomato sauce, and black beans. Stir everything together.
4. Season with the garlic powder, onion powder, chili powder, salt, and cumin. Pour in the water and stir to combine.
5. Add the uncooked rice and stir well. Bring the mixture to a gentle boil, then reduce the heat to low and cover.
6. Simmer for about 18-22 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally toward the end to prevent sticking.
7. Once the rice is cooked, stir in 8 ounces of shredded Mexican-blend cheese until melted and creamy.
8. Sprinkle additional cheese over the top, cover, and let sit for a few minutes until the cheese is melted.
9. Mix equal parts sour cream and taco sauce to make the creamy taco sauce. Drizzle it over the skillet or serve it on the side.