A one-pan cheesy ground beef taco skillet loaded with rice, corn, and melty cheese perfect for busy weeknights.

1 lb ground beef

2 tbsp taco seasoning

3 cups cooked rice

1 can corn (drained)

1 cup shredded cheddar cheese

1 tbsp olive oil

Salt and pepper to taste

Optional: chopped cilantro, sour cream, diced avocado

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1. Heat olive oil in a large skillet over medium heat.

2. Add ground beef and cook until browned. Drain excess grease.

3. Stir in taco seasoning and mix well.

4. Add cooked rice and corn. Mix and let it heat through.

5. Sprinkle shredded cheese on top and cover until melted.

6. Top with fresh cilantro and serve.

Use ground turkey for a leaner version.

Swap rice with cauliflower rice for a low-carb option.

Leftovers keep well in the fridge for 4 days.