Cheesy Taco Beef & Rice Skillet

1. Add the ground beef and diced onion to a large skillet over medium-high heat. Cook, breaking up the beef as it browns, until the beef is cooked through and the onion is softened. Drain excess grease if needed.
2. Add the chopped garlic and cook for about 30 seconds, until fragrant.
3. Stir in the taco seasoning and cook for another minute.
4. Add the uncooked rice, water, Better Than Bouillon Beef Base, and Mateo’s Medium Salsa. Stir everything together well.
5. Bring to a boil, then reduce the heat to low-medium and cover. If you’re using a numbered stove dial, I kept mine around 3½ to 4.
6. Cook covered for approximately 25–30 minutes, or until the rice is tender and the liquid has been absorbed. STOP PEEKING AT YOUR RICE. Keep the lid on and trust the process. 😂 You need that steam in there to cook the rice.
7. Once the rice is tender, stir in 1 cup of shredded Colby Jack until it’s melted and creamy throughout the beef and rice.
8. Sprinkle the remaining ½ cup Colby Jack over the top. Cover for about 1 minute, just long enough to melt the cheese.
9. Finish with sliced tamed jalapeños, diced avocado drenched in fresh lemon juice, lots of fresh cilantro, and a generous drizzle of crema.