Cheesy Taco Rice Skillet
This Cheesy Taco Rice Skillet is a quick, one-pan dinner loaded with seasoned ground beef, fluffy rice, melty cheese, and bold taco flavor. Ready in about 30 minutes, this easy taco rice skillet recipe is budget-friendly, family-approved, and perfect for busy weeknights, leftovers, or meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 1 medium onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 2 tablespoons taco seasoning store-bought or homemade
- 1 cup long-grain white rice uncooked
- 1 cup tomato sauce or 1 can 14.5 oz diced tomatoes
- 2 cups chicken or beef broth
- Salt and black pepper to taste
- 1½ –2 cups shredded cheese cheddar, Mexican blend, or Colby Jack
- ½ cup corn optional
- ½ cup black beans rinsed and drained (optional)
Instructions
- Heat olive oil in a large deep skillet over medium heat.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Stir in onion and bell pepper; cook for 3–4 minutes until softened.
- Add garlic and taco seasoning. Cook for 30 seconds until fragrant.
- Stir in rice, tomato sauce (or diced tomatoes), and broth until well combined.
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 18–20 minutes, until rice is tender and liquid is absorbed.
- Sprinkle shredded cheese evenly over the top. Cover and cook for 2–3 minutes until melted.
- Remove from heat and rest for 5 minutes before serving.
Notes
- Don’t lift the lid while the rice cooks—steam is key for even texture.
- If the skillet looks dry after cooking, stir in a splash of broth or salsa.
- Shred cheese fresh for the best melt and texture.