Why You’ll Love This Recipe
This recipe is perfect for busy weeknights because everything cooks in one skillet. The combination of seasoned beef, tender rice, and melted cheese creates a flavorful and filling meal without requiring multiple dishes.
Another reason to love this recipe is how customizable it is. You can easily add vegetables, adjust the spice level, or top it with your favorite taco toppings.
It’s also a great option for meal prep since it reheats well and keeps its flavor and texture for several days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef
uncooked long grain rice
olive oil
onion, chopped
garlic, minced
diced tomatoes
beef broth
taco seasoning
chili powder
ground cumin
paprika
salt
black pepper
corn kernels
black beans
shredded cheddar cheese
fresh cilantro, chopped
Directions
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Stir in the taco seasoning, chili powder, cumin, paprika, salt, and black pepper.
- Add the uncooked rice, diced tomatoes, and beef broth. Stir well to combine.
- Bring the mixture to a gentle simmer.
- Cover the skillet and cook on low heat for about 18–20 minutes until the rice becomes tender.
- Stir in the corn and black beans during the last few minutes of cooking.
- Sprinkle shredded cheddar cheese over the top and allow it to melt.
- Garnish with fresh cilantro before serving.
Servings and timing
Servings: 4–5 servings
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
Spicy taco skillet
Add diced jalapeños or red pepper flakes for extra heat.
Vegetable-packed version
Add bell peppers, zucchini, or spinach for additional color and nutrients.
Low-carb option
Replace the rice with cauliflower rice for a lighter dish.
Mexican-style version
Add a spoonful of salsa or chopped tomatoes on top before serving.
Extra cheesy skillet
Add more cheddar or a blend of Mexican cheeses for a richer dish.
Storage/Reheating
Store leftover taco skillet in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the mixture in a skillet over medium heat with a small splash of broth or water to prevent the rice from drying out.
Individual portions can also be reheated in the microwave in short intervals, stirring between each interval.
This dish can also be frozen in airtight containers for up to 2 months.
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook and may require additional broth.
Can I make this recipe with ground turkey?
Yes, ground turkey or ground chicken can be used as a lighter alternative.
Do I need to cook the rice before adding it to the skillet?
No, the rice cooks directly in the skillet with the broth.
What toppings go well with this dish?
Sour cream, avocado, salsa, shredded lettuce, and diced tomatoes are great toppings.
Can I add more vegetables?
Yes, vegetables like bell peppers, corn, zucchini, or spinach can be added.
Is this dish very spicy?
No, the base recipe is mild, but you can add more spices to increase the heat.
Can I make this recipe ahead of time?
Yes, it stores well and reheats easily for quick meals.
How do I keep the rice from sticking?
Stir occasionally and ensure there is enough liquid while cooking.
Can I use leftover rice?
Yes, if using cooked rice, reduce the broth and shorten the cooking time.
Can I freeze beef taco skillet with rice?
Yes, it freezes well for up to 2 months.
Conclusion
Beef Taco Skillet with Rice is a simple, flavorful meal that combines the bold taste of tacos with the heartiness of rice in one convenient pan. With minimal prep and easy cooking, it’s an ideal recipe for busy weeknights or meal prep. Loaded with savory beef, spices, and melted cheese, this dish is sure to become a family favorite.
Print
Beef Taco Skillet with Rice
Beef Taco Skillet with Rice is a quick and flavorful one-pan meal made with seasoned ground beef, tender rice, tomatoes, beans, and spices. Finished with melted cheddar cheese and fresh cilantro, this hearty skillet dish delivers all the bold flavors of tacos in a comforting bowl.
- Total Time: 35 minutes
- Yield: 4–5 servings
Ingredients
- 1 lb ground beef
- 1 cup uncooked long grain rice
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1½ cups beef broth
- 1 tablespoon taco seasoning
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup corn kernels
- 1/2 cup black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until softened.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Stir in taco seasoning, chili powder, cumin, paprika, salt, and black pepper.
- Add uncooked rice, diced tomatoes, and beef broth. Stir to combine.
- Bring the mixture to a gentle simmer.
- Cover and cook on low heat for about 18–20 minutes until the rice is tender.
- Stir in corn and black beans during the last few minutes of cooking.
- Sprinkle shredded cheddar cheese over the top and allow it to melt.
- Garnish with chopped cilantro before serving.
Notes
- If the skillet becomes too dry while cooking, add a splash of broth or water.
- Top with sour cream, avocado, salsa, or chopped tomatoes for extra flavor.
- Ground turkey or chicken can be used instead of beef.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
