Introduction
When taco night meets cheesy comfort food, you get this Cheesy Taco Rice Skillet — a one-pan wonder bursting with bold Mexican flavors! It’s quick, hearty, and perfect for busy weeknights. Loaded with seasoned ground beef, tender rice, melted cheese, and all your favorite taco toppings, this dish is everything you love about tacos… in cozy skillet form!
Ingredients List
Main Ingredients
- 1 lb (450 g) ground beef (or ground turkey)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice (uncooked)
- 2 cups beef broth (or chicken broth)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 packet (or 2 tbsp) taco seasoning
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans, drained and rinsed
- Salt and pepper to taste
For the Topping
- 1 ½ cups shredded cheddar or Mexican blend cheese
- 2 tablespoons fresh cilantro or green onions, chopped
Optional Garnishes
- Sour cream
- Sliced jalapeños
- Salsa or pico de gallo
- Avocado or guacamole
Timing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
A full dinner in under 40 minutes — fewer dishes, more flavor!
Step-by-Step Instructions
Step 1: Cook the Beef
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
Step 2: Add Vegetables & Seasoning
Add chopped onion, bell pepper, and garlic. Sauté for 2–3 minutes until fragrant and slightly softened.
Stir in taco seasoning and mix well to coat the beef and veggies.
Step 3: Add Rice & Liquids
Add the uncooked rice, diced tomatoes with chilies, corn, black beans, and beef broth. Stir everything together.
Bring to a simmer, then reduce heat to low. Cover and cook for 18–20 minutes, or until rice is tender and liquid is absorbed.
Step 4: Add the Cheese
Once the rice is cooked, remove the lid and fluff gently. Sprinkle shredded cheese evenly over the top.
Cover again for 2–3 minutes, or until the cheese melts into gooey perfection.
Step 5: Garnish & Serve
Top with chopped cilantro, green onions, and your favorite taco toppings. Serve straight from the skillet for that cozy, melty, family-style experience.
Nutritional Information (Per Serving – 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 30 g |
| Carbohydrates | 38 g |
| Fat | 22 g |
| Sodium | 780 mg |
| Fiber | 4 g |
Healthier Alternatives
- Use brown rice or quinoa for extra fiber.
- Swap ground beef for lean turkey or chicken.
- Choose low-fat cheese to cut calories.
- Add extra veggies — zucchini, spinach, or mushrooms blend right in.
Serving Suggestions
- Serve with warm tortillas or crispy tortilla chips on the side.
- Add a dollop of sour cream or Greek yogurt for creaminess.
- Pair with a fresh green salad or Mexican street corn for a full meal.
- For spice lovers, drizzle with hot sauce or chipotle mayo.
Common Mistakes to Avoid
- Not rinsing black beans: It can make the dish salty and muddy.
- Overcooking the rice: Once it’s tender, turn off the heat to prevent mushiness.
- Skipping the lid: The rice needs steam to cook evenly.
- Forgetting to taste before serving: Adjust seasoning — a dash of lime or extra salt can make it pop!
Storing Tips
- Refrigerate: Store in an airtight container up to 4 days.
- Reheat: Warm in a skillet or microwave with a splash of broth to keep moist.
- Freeze: Cool completely, then freeze up to 2 months. Thaw overnight before reheating.
Conclusion
This Cheesy Taco Rice Skillet is everything you want in a weeknight dinner — cheesy, hearty, flavorful, and made in one pan! It’s the kind of meal that makes everyone come back for seconds. Perfect for family dinners, potlucks, or lazy Sundays when you want maximum flavor with minimal cleanup. 🌮✨
FAQs
Q1: Can I use cooked rice instead of raw?
Yes! Reduce broth to ½ cup and simmer for only 5–7 minutes, just to heat everything through.
Q2: Can I make it vegetarian?
Absolutely — skip the meat and add extra beans or tofu crumbles.
Q3: Can I use brown rice?
Yes, but increase cooking time to 35–40 minutes and add ½ cup more broth.
Q4: What cheese melts best?
Cheddar, Monterey Jack, or a Mexican blend give you that creamy, stretchy texture.
Q5: How can I make it spicier?
Add diced jalapeños, chipotle powder, or a splash of hot sauce to the beef mixture.
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