Ground beef salsa recipe

One Pot Cheesy Mexican Beef and Rice

Updated on July 14, 2019 by Averie Sunshine

I love one pot recipes. I want to be relaxing on the couch after dinner not doing endless dinner dishes.

This recipe is easy, hearty, and packed with flavor and texture from the taco-seasoned ground beef, sautéed onions, salsa, tomatoes, corn, rice, cilantro, and cheese. Comfort food at its finest.

It has all the ingredients you’d find in a burrito, minus the wrap, and made in a skillet. Anything with Mexican inspired flavors is a hit in our house.

You could incorporate black beans, top with avocado, guacamole, or sour cream. Get creative with your favorite Mexican ingredients.

I used no salt-added tomatoes, medium heat salsa, and medium reduced-sodium taco seasoning. Go as mild or hot as you like.

This was great the day I made it but the flavors married over time and the leftovers were great. They heated up beautifully in the days to follow.

Yield: serves 6

Total Time:about 35 minutes

Prep Time:5 minutes

Cook Time:about 30 minutes

This one pot recipe is easy, hearty, comfort food and it’s packed with flavor and texture from the taco-seasoned ground beef, sautéed onions, salsa, tomatoes, corn, rice, cilantro, and cheese. It has all the ingredients you’d find in a burrito, minus the wrap, and made in a skillet. Get creative with your favorite Mexican ingredients. I used no salt-added tomatoes, medium heat salsa, and medium reduced-sodium taco seasoning. Use your favorites.

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  • 2 tablespoons olive oil
  • one pound ground beef (I used 85% lean)
  • one small/medium sweet Vidalia or yellow onion, peeled and diced small
  • one 1-ounce packet taco seasoning (I used medium, reduced sodium)
  • one 14.5 ounce can petite diced tomatoes (I used no salt-added)
  • 3/4 cup red salsa (I used medium Herdez)
  • 3/4 cup water
  • 3/4 cup long-grain rice, uncooked (I used white)
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 3/4 cup corn (I used frozen, straight from freezer)
  • 1 1/2 to 2 cups finely shredded Mexican cheese blend (or your favorite cheese blend)
  • 3 to 4 tablespoons fresh cilantro, finely chopped
  • avocado, guacamole, sour cream, etc. for garnishing, optional


  1. To a large skillet, add the olive oil, ground beef, onion, and heat over medium-high heat to cook. Break up the beef as it cooks and stir onions intermittently to ensure even cooking.
  2. After beef has cooked through and onions are tender, evenly sprinkle the taco seasoning, add the tomatoes, salsa, water, rice, black pepper, and stir to combine.
  3. Turn the heat to medium, cover, and allow mixture to simmer for about 25 to 30 minutes or until rice is tender and cooked through. Resist the temptation to lift the lid and stir often. Just let it simmer for at least 20 minutes before doing a quick lid lift to check and also do a quick stir at that point. Re-cover and allow to simmer until rice is done.
  4. Add the corn and stir to combine.
  5. Evenly sprinkle with the cheese, cover, and allow cheese to melt and corn to warm through, about 2 minutes.
  6. Evenly sprinkle with cilantro, any optional garnishes, and serve immediately. Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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posted in All Recipes, Beef, Entrees, Mexican

How to Make Salsa with Fresh Tomatoes

This bright salsa is made with fresh summer tomatoes. It’s quick and easy to make in the blender and perfect for snacking or taco night.

“Mama, do we have any guacamole?”

“No, I’m sorry, we don’t”

“Can we make some?”

“We don’t have any avocados right now.”

“Oh. Do we have any salsa?”

“No, sorry.”

“Oh. Can we make some?”

“Yes! You’re right little lady, we do have the ingredients for salsa!”

That was a real conversation that my youngest daughter and I had a recently. It made me happy to see her come up with ways to make her snack. I love that she knew that salsa doesn’t just come from a tub at the grocery store, but from tomatoes, onions, and other ingredients we probably had at home.

We pulled an old salsa tub out of the recycling, checked the ingredients, and started making a recipe for our own homemade salsa. Making our salsa took about 5 minutes to whip up in the blender, and was just as tasty as the store bought version. My girl and I were both proud to have so easily made salsa ourselves and she got to work snacking on the salsa and chips. Since then, I’ve been making homemade salsa regularly. It’s just so easy.

While most salsa recipes use canned tomatoes, I wanted to share an easy recipe made with fresh tomatoes. Fresh tomatoes are one of my favorite summer ingredients, so I’m always looking for ways to use them. Especially as I seem to go a little overboard with growing tomatoes in the garden. I got so much positive feedback from my Marinara Sauce with Fresh Tomatoes recipe that it seems I’m not the only one interested in fresh tomato recipes.

I know many of us try our best to avoid canned tomatoes because of concerns that the acidity of tomatoes may draw toxic BPA from the can lining into the food. Second, many cans of tomatoes are heavily salted and may contain other additives. When tomatoes are abundant in the summer, we might as well use them!

I’ve used Roma tomatoes here, but have also had success using other garden varieties such as Early Girl tomatoes. Using fresh tomatoes gives homemade salsa a (shocker) fresher flavor than store bought salsa. Depending on the tomatoes you use, it may be a little sweeter than what you’re used to.

This is a mild, bright, and fresh tasting salsa recipe. If you would like more heat, add an extra jalapeño or a chipotle pepper. Chipotles will also add smoky richness.

Chips are the obvious choice for scooping up salsa, but that’s not all it’s good for! I love using salsa as an oil-free dressing for Mexican salads, to spice up burrito bowls, and of course for taco night. Get the recipe for these Sheet Pan Fajita Quinoa Bowls here! Salsa should last in the refrigerator all week, so you can add a scoop whenever you need a little extra flavor.

Once you’ve mastered this tomato salsa, be sure to try my new Roasted Tomatillo Salsa Verde recipe!


  • 6 Roma or garden tomatoes, cut into quarters
  • 1 jalapeño, seeded and roughly chopped
  • 1/2 large yellow or red onion (not sweet), peeled and roughly chopped
  • 3 cloves garlic, chopped or crushed
  • juice of 1 lemon or lime
  • 1 cup loosely packed fresh cilantro leaves
  • pinch of cumin (optional)
  • 1/2 teaspoon sea salt


  • Place all ingredients in a blender or food processor and pulse until just chunky. Taste and adjust seasonings if needed. Refrigerate at least an hour to let the flavors meld. The salsa may be lighter red than store-bought salsa due to the air blended in and fresh tomatoes are usually lighter in color than canned. It may darken up as the air settles.
Nutrition Information:

Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 13 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 135mg Carbohydrates: 3g Fiber: 1g Sugar: 1g Protein: 0g Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

18.09.2019| admin| 4 Comments

How to stew tomatoes for salsa

After the salsa sits—more on that in a moment—the tomatoes will break down. Save the jar of dried, flaked herbs for your next soup or stew. I love home canning tomatoes to use in salsa, soups, and spaghetti sauces. I like to have these jars on hand for soup or stew bases, chili, and. Here’s another ridiculously simple salsa recipe. all the ingredients with exception of the salt in a pot and fill it with water until the tomatoes are 75% covered.

Easy salsa recipe with fresh tomatoes. It’s quick and easy to make in the blender and perfect for snacking or taco night. Oh and I did mention Fresh Tomato Salsa too – because you know August always These stewed tomatoes are the best, I’m not fibbing either. Tomatoes and salt, simmered to stewed perfection.

You can make this salsa as fiery as you like by adding more or less peppers. But whatever you do, 2 ( ounce) cans stewed tomatoes; 1/2 onion, finely. I like using whole canned tomatoes for making this salsa. They break down to that saucy stage more easily in the blender and I tend to like their. The flavor of salsa prepared with fresh tomatoes, onions, peppers, garlic, and cilantro is so much different (and better!) than store-bought.

Mexican Cooked Tomato Salsa, made by simmering puréed fresh tomatoes, jalapeno or serrano chili peppers, garlic, and salt. We have made for years Homemade Canned Tomato Salsa but this year we went out on our own and did our own recipe. Adding in our favorite. Since this easy homemade restaurant-style salsa uses canned tomatoes, you don’t have to worry if tomatoes are not very tasty or ripe.


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