Print

Taco Rice Skillet

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/taco-rice-skillet/