1 lb lean ground beef
2 C chicken stock
1 15 oz. can diced tomatoes
1 15 oz. can corn, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 C uncooked long grain white rice
1 C onion, finely chopped
1 C cheddar cheese, shredded
1 packet taco seasoning (see my homemade taco seasoning in Misc recipes)
1 jalapeño, seeded and diced, or leave seeds for a spicier taste
1 C sour cream
1/2 C iceberg lettuce, shredded
1 large tomato, diced
1 avocado, diced
In a large skillet, brown beef and onions, over medium-high heat, until meat is cooked and onions are soft.
Stir in taco seasoning, coating beef mixture evenly.
Add chicken stock, canned tomatoes, corn, black beans, and rice, stir well to combine.
Bring to a boil, reduce heat, and simmer, covered, for 15-20 minutes, or until rice is tender and liquid has been absorbed.
Top with cheese, cover, and heat for 2-3 minutes, or until cheese has melted.
Serve with jalapeno, sour cream, lettuce, tomato, avocado, and cilantro.