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.
