A hearty one-skillet meal made with seasoned ground beef, rice, vegetables, and melted cheese for an easy, satisfying dinner.

1 lb extra lean ground beef

1 medium onion, finely diced

¾ cup tomato puree (passata)

1 red bell pepper, diced

1 green bell pepper, diced

1 cup frozen sweet corn

1 cup uncooked long-grain rice

2½ cups water or low-sodium broth

4 green onions, chopped

4–6 tablespoons low-fat cream cheese or Greek yogurt

1 cup shredded cheddar cheese

1½ teaspoons ground cumin

1½ teaspoons paprika

1½ teaspoons chili powder

½ teaspoon dried oregano

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon cayenne pepper

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1. In a large skillet over medium-high heat, cook the ground beef and diced onion until browned.

2. Add the taco seasoning and stir to coat evenly.

3. Mix in bell peppers, tomato puree, corn, and rice.

4. Pour in water or broth and bring to a boil.

5. Reduce heat, cover, and simmer for about 20 minutes.

6. Turn off heat and let sit covered for 10–12 minutes.

7. Stir in cream cheese or yogurt and cheddar until melted.

8. Top with chopped green onions and serve.

Adjust cayenne pepper to control heat. Greek yogurt can be used for a lighter texture. Add a splash of broth when reheating leftovers.