Taco Rice Skillet

Why You’ll Love This Recipe

This Taco Rice Skillet is fast, filling, and full of flavor. Everything cooks in one skillet, which means fewer dishes and more convenience. It’s easily customizable, kid-friendly, and a great way to use pantry staples like rice and canned tomatoes. Plus, it’s ready in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef or ground turkey
• Onion (chopped)
• Taco seasoning
• Uncooked white rice
• Canned diced tomatoes with green chilies (such as Rotel)
• Beef broth or chicken broth
• Shredded cheddar or Mexican cheese blend
• Olive oil
• Optional toppings: sour cream, green onions, avocado, jalapeños, shredded lettuce

Directions

1. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 2–3 minutes until softened.
2. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
3. Stir in taco seasoning and mix well.
4. Add uncooked rice, diced tomatoes with green chilies (with juices), and broth. Stir to combine.
5. Bring the mixture to a simmer. Cover and reduce heat to low. Cook for 18–20 minutes, or until rice is tender and liquid is absorbed.
6. Remove from heat and sprinkle shredded cheese over the top. Cover again for 2–3 minutes until cheese is melted.
7. Serve with your favorite toppings.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Make it spicy: Use hot taco seasoning or add chopped jalapeños.
• Vegetarian option: Use black beans or lentils instead of meat.
• Add more veggies: Stir in corn, bell peppers, or zucchini for extra nutrition.
• Cheesy version: Stir some cheese into the rice before topping for a super cheesy dish.
• Use brown rice: Adjust liquid and cook time as needed (brown rice takes longer).

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave in 1-minute intervals or warm in a skillet over medium heat with a splash of broth or water to keep it moist.
This dish also freezes well for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use instant rice in this recipe?

Yes, but reduce the liquid slightly and adjust the cook time, as instant rice cooks faster.

Can I use leftover cooked rice?

Yes. Cook the meat and seasoning, then stir in the cooked rice and tomatoes. Simmer briefly to heat through.

What kind of cheese works best?

Cheddar, Monterey Jack, or a shredded Mexican blend all melt well and taste great.

Can I make this in advance?

Yes, it stores and reheats well, making it great for meal prep.

Is this dish gluten-free?

Yes, as long as your taco seasoning and broth are gluten-free.

Can I double the recipe?

Absolutely. Use a large skillet or Dutch oven and increase ingredients proportionally.

What if I don’t have diced tomatoes with chilies?

Use regular diced tomatoes and add a pinch of chili flakes or hot sauce for heat.

Can I add beans?

Yes, black beans, kidney beans, or pinto beans work well and add extra protein and fiber.

What should I serve with Taco Rice Skillet?

Tortilla chips, a side salad, or grilled corn pair nicely.

Can I turn this into a casserole?

Yes. After cooking, transfer to a baking dish, top with cheese, and bake at 375°F for 10–15 minutes until bubbly.

Conclusion

Taco Rice Skillet is a quick, flavorful, and family-friendly meal that combines the best of taco night with the comfort of a cheesy rice dish. With minimal prep and only one pan needed, it’s an ideal recipe for busy nights or anytime you’re craving a simple, satisfying dinner.

Taco Rice Skillet

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Taco Rice Skillet is a one-pan, cheesy Tex-Mex meal featuring seasoned ground beef, rice, tomatoes, and melted cheese. It’s a quick, hearty dish perfect for busy weeknights and easy cleanup.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 servings
• Category: Main Dish
• Method: Skillet
• Cuisine: Tex-Mex
• Diet: Halal

Ingredients

• 1 lb ground beef or ground turkey
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 packet taco seasoning (or 2 tbsp homemade)
• 1 cup uncooked white rice
• 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
• 2 cups beef or chicken broth
• 1.5 cups shredded cheddar or Mexican cheese blend
• Optional toppings: sour cream, green onions, avocado, jalapeños, shredded lettuce

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2–3 minutes until softened.
2. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
3. Stir in taco seasoning and mix well to coat the meat.
4. Add uncooked rice, diced tomatoes with their juices, and broth. Stir to combine.
5. Bring to a simmer. Cover, reduce heat to low, and cook for 18–20 minutes or until rice is tender and liquid is absorbed.
6. Remove from heat and sprinkle cheese over the top. Cover for 2–3 minutes to let cheese melt.
7. Serve hot with your favorite toppings.

Notes

• Use black beans instead of meat for a vegetarian version.
• To spice it up, add jalapeños or hot salsa.
• Stir in bell peppers, corn, or zucchini for added vegetables.
• Can be turned into a casserole: transfer to a baking dish, top with cheese, and bake at 375°F until bubbly.
• Store leftovers in an airtight container for up to 4 days or freeze for 2 months.

Nutrition

• Serving Size: 1 serving (1/6 of recipe)
• Calories: 430
• Sugar: 4g
• Sodium: 780mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 70mg