Skillet Beef & Corn Rice

Heat a large skillet over medium-high heat. Add 4 lb of raw ground beef, breaking it up with a spoon. Season with 1 tsp salt and 1/2 tsp black pepper. Cook until fully browned and cooked through, about 8 to 10 minutes.

Carefully drain any excess fat from the skillet. Measure out exactly half of the cooked ground beef (approximately 2 lb cooked equivalent) and set it aside in a clean bowl to cool.

To the remaining 2 lb of cooked ground beef in the skillet, add 1 cup of frozen corn, 15 oz of canned tomato sauce, 1 tbsp of onion powder, and 1.5 cups of water. Stir well and bring the mixture to a boil over medium heat.

Stir in 2 cups of instant rice, ensuring it is fully submerged in the liquid. Cover the skillet with a lid, remove it from the heat, and let it sit undisturbed for 5 minutes until the rice is tender and the liquid is fully absorbed.

Transfer the reserved 2 lb of cooked ground beef from Step 2 into an airtight container, seal tightly, and store in the refrigerator to use for the Day 5 Alfredo dinner.