Description
Learn how to make a delicious and easy Chicken Taco Skillet that is perfect for a quick weeknight dinner. Packed with flavor and simple to prepare!
Ingredients
- 1 tbsp olive oil (15 ml)
- 1/2 onion, diced
- 1 lb (450 g) beef thighs, cut into bite-size pieces
- 1 taco seasoning packet
- 1 diced tomatoes, 14 oz can (400 g)
- 1 Mexicorn – (corn and pepper blend), 11 oz can (310 g), drained
- 3/4 cup (180 ml) white rice, long grain (I use Jasmine)
- 2 cups (480 ml) beef broth
- 6 oz (170 g) cheddar cheese, shredded
- Nacho Cheese flavored tortilla chips
- sour cream, tomatoes, diced avocado, black olives, cilantro, etc.
Instructions
- Warm up the olive oil in a large pan on medium-high heat. Sauté the diced onion and beef thighs in the oil until the beef is browned and the onion becomes soft, which should take around 5 minutes.
- Mix in the taco seasoning, undrained diced tomatoes, drained Mexicorn, white rice, and beef broth. Allow it to reach a boil, then lower the heat and let it gently cook with the lid on for 20 minutes, or until the rice is fully cooked, stirring at the halfway point.
- Sprinkle the shredded cheddar cheese on top, cover the pan, and let it sit for 2 to 3 minutes until the cheese has melted. Take it off the heat and garnish with Nacho Cheese flavored tortilla chips and any additional toppings you like. Enjoy your meal!
Notes
- Try using pepper jack or mozzarella cheese for a different flavor profile.
- Consider adding black beans or kidney beans for extra protein and a more satisfying meal.
- For a spicier twist, mix in jalapeños or hot sauce to kick up the heat in your dish.
