Meat Rice with Taco Seasoning and Salsa

Introduction

The instant rice cooks directly in the salsa, diced tomatoes, and corn juice, so you get a one-pan burrito filling without making rice separately. Black beans and taco seasoning make it substantial enough for dinner, and the leftovers reheat well for quick lunches.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6

Ingredients

• 1-2 lbs meat
• 1 whole onion, diced
• 1 can black beans, rinsed
• 1 can corn w/ juice
• 1 can diced tomatoes
• 1 cup salsa (any heat intensity)
• 1 cup instant rice
• 1 cup water
• 1 packet taco seasoning

Instructions

1. Brown the meat and onion in saucepan.
2. Mix in black beans, corn, tomatoes, salsa, rice, water, and taco seasoning. Simmer until done.
3. Use as a filling in burritos.

Variations

• Swap the black beans for pinto beans if you want a softer, creamier texture in the filling.
• Use hot salsa instead of mild salsa to increase the heat without changing the method.
• Replace the diced tomatoes with fire-roasted diced tomatoes for a deeper, slightly smoky flavor.
• Use ground turkey in place of ground beef for a lighter filling with less richness.
• Add the filling to taco bowls instead of burritos if you want a looser meal-prep option that is easier to portion.

Tips for Success

• Brown the ground beef fully before adding the other ingredients; you should not see any pink left in the pan.
• Keep the corn juice in the recipe, since it helps provide the liquid the instant rice needs.
• Stir the mixture once or twice while it simmers so the rice cooks evenly and does not stick on the bottom.
• Stop simmering when the rice is tender and the mixture looks thick enough to hold in a burrito.
• If your salsa is very thick, add a small splash of extra water at the end so the filling stays spoonable.

Storage and Reheating

Store the filling in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in freezer-safe containers or zip-top bags for up to 2 months.

Reheat on the stovetop over medium-low heat with a splash of water, stirring until hot. You can also microwave it in a covered container in 30-second bursts, stirring between each burst, until heated through.

FAQ

Can you use regular rice instead of instant rice?

Not as written. Regular rice needs more liquid and a longer simmer, so it is easier to cook it separately and stir it in at the end.

Do you need to drain the corn?

No. The recipe uses the corn juice as part of the cooking liquid for the rice.

What type of ground beef works best?

An 85/15 or 90/10 grind works well. If you use a fattier grind, drain excess fat after browning so the filling does not get greasy.

Can you make it without black beans?

Yes, but the filling will be less bulky and slightly less creamy. If you leave them out, you may want to increase the ground beef or serve smaller burritos.