This recipe is unseasonably good & simple enough to make! It is also great for leftovers!

Ingredients:

• 1 lb. ground beef
• 2 c. uncooked rice
• 1-15 oz. can of seasoned black beans
• 1-15 oz. can of fire-roasted corn, drained
• 1-4 oz. can of diced green chilis
• 1-1.2 oz. taco seasoning or 1.2 oz of taco seasoning mix
• 16 oz. of mild salsa
• 4 c. water
• 8 oz. cheddar cheese, freshly grated
• 8 oz. queso blanco
• Lettuce, sour cream, salsa, jalapeños, onions, olives (optional toppings)
• 1 lime

Directions:

1. In a large skillet with a lid, brown the ground beef, breaking it up as it cooks. Cook until it is browned & a little crispy. Should only take about 10 minutes. Then drain the beef fat.
2. Toss the rice in the same skillet with the beef. Stir it around for 1 minute, or just until the rice is roasted & ensure that the rice does not become too mushy.
3. Add the black beans, corn, green chilis, taco seasoning & salsa. Stir it together & bring it to a simmer. Once it is bubbling, turn the heat to low & cover the skillet. Simmer for about 20 minutes. If the rice is not quite cooked & the liquid is gone then add a little more water. Then let it simmer for a little longer.
4. Once everything is cooked & the rice is tender then sprinkle the shredded cheddar cheese on top. Cover the skillet for 1-2 minutes longer so that it melts in the taco rice. Then give it a quick stir to ensure that everything is well combined. Then top it with the queso blanco & put the lid back on the skillet. This is to ensure that the queso blanco seeps into all of the nooks & crannies of the taco skillet.
5. After you put the taco skillet in bowls, top with the lettuce, sour cream, salsa, jalapeños, onions, olives & a squeeze of lime (optional toppings).