Tuesday, April 1, 2014

Easy Mexican Fiesta Bowl

This recipe was a HUGE hit with my family! I'm not lying to you. My 1 year old ate it. My 3 year old ate it. My husband liked it. And my mother-in-law loved it! 

The best part...it only used ONE skillet!

I admit that my husband was a little skeptical when I told him that we were having "taco rice" for dinner. He thought I was planning to feed him plain old Mexican or Spanish rice. No, no, no...this recipe is SO much more! 

Trust me, I know better than to serve him food without meat in it. I tried that when we were first dating and I offered him salad for dinner. BIG mistake! He looked at me like I was nuts and then asked where the rest of the meal was. I learned my lesson.

So this rice is packed with taco meat, beans, and corn. We piled ours high with shredded cheese, lettuce, scallions, salsa, and sour cream, but feel free to use whatever toppings you like. 

Easy Mexican Fiesta Bowl
Servings: 4

2 tsp. extra-virgin olive oil
1/2 yellow onion, finely chopped
1 lb. lean ground beef or turkey
1 packet taco seasoning (or homemade)
1 - 15 oz. can black beans, drained and rinsed
3/4 cup frozen corn
1 - 15 oz. can low-sodium chicken broth
1 cup long-grain rice (I used basmati)
1/2 cup salsa 

Toppings: shredded cheese, thinly sliced scallions, shredded lettuce, salsa, sour cream, and avocado

In a large skillet, cook the onion in the oil over medium heat until softened. Add the meat and cook until browned. Drain excess fat if necessary.

Stir in the taco seasoning (do not add water), black beans, corn, chicken broth, rice, and salsa. Bring to a boil. Cover and reduce heat to low. Simmer 15-20 minutes, or until the rice is tender. Fluff with a fork.

Serve with desired toppings.

Source: adapted from Iowa Girl Eats


  1. This recipe is very tasty & so easy. Delicious with a green salad.

    1. Glad you liked it! This is one of our favorite weeknight meals!