![Beef Taco Rice Pan](https://brandsitesplatform-res.cloudinary.com/image/fetch/w_1540,c_scale,q_auto:eco,f_auto,fl_lossy,dpr_1.0,e_sharpen:85/https://assets.brandplatform.generalmills.com%2F-%2Fmedia%2Fproject%2Fgmi%2Foldelpaso%2Foldelpaso-uk%2Foepp%2Frecipes%2Fbeef-taco-rice-pan-hero.jpg%3Fw%3D800%26rev%3D80a71e54b6814627acd48af80d4129a1 1540w)
Beef Taco Rice Pan
Total Time
30 Minutes
Servings
5
Spice Level
Medium
Ingredients
11
Ingredient List
- 1 tablespoon vegetable or olive oil
- 500 g beef mince
- 1 pack (25 g) Old El Paso™ Garlic & Paprika Seasoning Mix for Tacos
- 250 g basmati rice
- 600 ml water
- 1 jar (226 g) Old El Paso™ Thick ‘n Chunky Salsa
- 200 g tinned or frozen sweetcorn
- 75 g Mexican style cheese or Cheddar cheese, grated
To Serve
- 1 little gem lettuce, shredded
- 1 medium tomato, chopped
- Soured cream
Preparation
- Heat oil in 24 cm deep frying pan over medium heat until hot. Add beef mince, cook 5 to 8 minutes, stirring occasionally, until cooked.
- Stir in taco seasoning mix, rice, water, salsa and corn. Bring to a boil; cover and reduce heat to medium-low. Cook for 12 to 15 minutes, stirring once to check that rice isn’t sticking to the bottom. Remove from the heat and let stand 5 minutes.
- Fluff the rice mixture with a fork and sprinkle with the cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. Serve with the lettuce, tomato and sour cream, if desired.
Expert Tips
- Make into a burrito by rolling up into tortillas with some extra salsa, and the sour cream!