Ingredients
Pico de Gallo
- 2 Roma tomatoes, finely diced
- ½ medium white onion, finely diced
- 1 large jalapeño pepper, stemmed, seeded, and finely diced
- 2 tablespoons tightly packed cilantro, finely chopped
- 2 tablespoons lime juice (about 1 lime)
- 1 clove garlic, minced
- ½ teaspoon kosher salt, plus more to taste
Cilantro Lime Rice
- 2 tablespoons olive oil or butter
- 1 cup long-grain white rice, rinsed and drained
- 1 clove garlic, minced
- 2 cups broth or water
- ½ teaspoon kosher salt, plus more to taste
- ¼ cup chopped cilantro
- 1 lime, zested and juiced
Ground Beef Filling
- 1 pound lean ground beef
- 3 tablespoons homemade taco seasoning or 1 store-bought package
- 2 tablespoons water
Charred Skillet Corn
- 1 (15-ounce) can whole kernel corn, drained and rinsed
- ½ tablespoon unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
Beans & Toppings
- 1 (15-ounce) can seasoned or plain black beans, drained and rinsed
- Sliced avocado
- Shredded cheddar cheese
- Plain Greek yogurt or sour cream
- Chopped cilantro
- Thinly sliced red onions or pickled red onions
Instructions
- Make the pico de gallo: In a mixing bowl, combine diced tomatoes, white onion, jalapeño, cilantro, lime juice, minced garlic, and kosher salt. Toss everything together until well mixed. Taste and adjust salt if necessary. Cover and refrigerate while preparing other components.
- Make the cilantro lime rice: Heat olive oil or butter in a medium saucepan over medium heat. Add the rinsed rice and sauté, stirring frequently, for about 1 minute until the rice turns opaque white. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook the rice: Pour in the broth and sprinkle in ½ teaspoon kosher salt. Bring to a boil, then cover, reduce the heat to low, and simmer for 15 minutes until the rice is tender and liquid absorbed.
- Prepare the ground beef filling: While rice cooks, heat oil in a large skillet over medium heat. Add ground beef and cook for 7-8 minutes, stirring and breaking it apart until browned and fully cooked.
- Add seasoning to beef: Stir in taco seasoning and water, mix well, and cook for another 1-2 minutes to allow flavors to meld. Remove from heat and set aside.
- Finish the cilantro lime rice: Once rice is cooked, remove from heat and fluff with a fork. Gently stir in chopped cilantro, lime zest, and lime juice. Taste and add more salt if needed. Keep warm.
- Make the charred skillet corn: In a separate medium skillet, melt butter over medium heat. Add drained corn, kosher salt, black pepper, and smoked paprika. Cook, stirring occasionally, until corn is browned and slightly charred on all sides.
- Assemble and serve: In serving bowls, layer 4 ounces of the ground beef filling, ¼ cup cilantro lime rice, ¼ cup black beans, ¼ cup charred corn, and 1-2 tablespoons pico de gallo. Top with sliced avocado, shredded cheddar cheese, chopped cilantro, and red onions. Finish with a drizzle of plain Greek yogurt or sour cream. Serve immediately.
Notes
- For a vegetarian option, substitute ground beef with plant-based meat or sautéed mushrooms.
- Adjust jalapeño quantity to control the heat of the pico de gallo.
- Use vegetable broth instead of chicken broth to keep the recipe poultry-free.
- Leftover components can be refrigerated separately and reheated for meal prep.
- For extra flavor, warm the black beans with a pinch of cumin or chili powder before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
