Ingredients:

  • 1 lb (450g) lean ground beef (85% or 90% lean)
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (30g) taco seasoning
  • 1 cup (240ml) beef broth
  • 2 tbsp (32g) tomato paste
  • 1 tsp (5g) smoked paprika
  • 2 cups (300g) cooked white rice
  • 1 cup (150g) frozen corn or black beans, drained
  • 1.5 cups (170g) shredded sharp cheddar cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil. Set your 12 inch skillet over medium high heat. Wait until the oil shimmers but isn't smoking.
  2. Brown the beef. Add the ground beef and break it up with your spatula. Cook for about 5-7 mins until mahogany colored and no longer pink. Note: Don't stir too often; let it sear!
  3. Sauté aromatics. Stir in the diced onion and minced garlic. Cook for 3-4 mins until the onion is translucent and fragrant.
  4. Bloom the spices. Stir in the tomato paste, taco seasoning, and smoked paprika. Cook for 1-2 mins, stirring constantly to coat the meat.
  5. Deglaze the pan. Pour in the beef broth. Use your spatula to scrape the bottom of the pan. Simmer for 3-5 mins until the liquid reduces and becomes thick and glossy.
  6. Add the bulk. Fold in the cooked rice and corn or beans. Stir for 2 mins until everything is evenly coated.
  7. Top with cheese. Spread the shredded cheddar evenly over the surface.
  8. The final melt. Cover with a lid for 2 mins until the cheese is completely melted and bubbling.