Crockpot Taco Steak & Rice

This is weeknight Tex-Mex with almost no cleanup. Strips of beef braise low and slow in crushed tomatoes and taco seasoning until they’re tender and soaked through with chili-cumin flavor, no standing over a skillet.

The clever finish is the instant rice. It goes in near the end with corn and red bell pepper and cooks right in the seasoned juices, drinking up flavor instead of sitting plain on the side. Twenty minutes later you’ve got a full Tex-Mex dinner out of a single pot.

Load it up taco-style at the table with sour cream, shredded cheese, and crisp lettuce.

Kitchen Tips

• Add the instant rice only at the end, stir it into the hot liquid, and keep the lid on so it steams evenly.
• If it looks dry when the rice goes in, add a splash of broth or water so it cooks up fluffy.
• Let it rest a few minutes with the lid off before serving so the rice firms up.

Variations

• Use ground beef or shredded chicken in place of steak.
• Stir in a can of drained black beans for extra heft and fiber.
• Spoon into warm tortillas for burritos, or over chips for a nacho-style plate.