A weeknight taco-style beef and rice skillet with beans, corn, tomatoes, and melted cheddar.
180 gGround Beef
40 gCheddar Cheese
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0.5 cupBlack Beans
80 gCorn
0.5 cupRice
150 gDiced tomatoes
0.75 cupWater
3 gCumin
3 gChili powder
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook the rice with water and a little salt for 16 minutes until tender.
Brown the ground beef in cooking oil for 6 minutes, then stir in cumin, chili powder, black pepper, and diced tomatoes.
Fold in black beans and corn and simmer for 5 minutes.
Stir in the cooked rice, top with cheddar cheese, and cover for 2 minutes until melted.