Skillet Hamburger & Rice Taco Hotdish

I love a one-pan meal that comes together with pantry staples in 30 minutes or less!  This hamburger and rice dish can easily be altered for your own spice preferences and anything else you like mixed in!  We like topping it with crushed up doritos!

Enjoy!

Skillet Hamburger & Rice Taco Hotdish

1 lb Ground Beef
1 Small Onion, minced
2 1/2 Cups Water
2 Tsp Beef Better Than Bouillon
1/2 Cup (uncooked) Long-Grain White Rice
1 Can Black Beans, drained and rinsed
1 Can Corn, drained
1/4 Cup Tomato Paste
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Chili Powder
1/2 Tsp Salt
1/4 Tsp Cumin
1/4 Tsp Oregano
1/4 Tsp Pepper
Shredded Cheddar Cheese for topping

In a large skillet over medium-high heat, brown hamburger with onion.  Once no pink remains in hamburger, drain off grease, and return to pan.  Stir in water, bouillon, rice, beans, corn, and seasonings.  Bring to boil, cover, and reduce heat to simmer.  Cook covered at a simmer for 20-25 minutes, stirring a few times while cooking, until rice reaches desired tenderness.  Remove from heat, top with shredded cheese, cover and allow residual heat to melt cheese.  Serve warm as is or with your favorite taco toppings.

Notes: If using really lean hamburger, add 1 tbsp olive oil to pan when frying.  Beef broth can be used instead of water and bouillon.  Brown rice can be substituted, but will require longer simmer time.