Taco Rice Skillet Recipe
If you love Tex-Mex flavors and crave a weeknight meal that checks every box — hearty, cheesy, comforting, and on the table in a flash — this Taco Rice Skillet is about to steal your heart! Packed with seasoned ground beef, fluffy rice, crisp corn, zesty black beans, melty cheese, and a symphony of vibrant toppings, it’s everything you adore about taco night in one dazzling skillet supper. Whether you’re feeding a hungry family or meal-prepping for easy lunches, this dish serves up bold flavor and cozy satisfaction with minimal fuss.
Ingredients You’ll Need
You’ll be amazed by how a short list of pantry staples and everyday favorites become the backbone of this irresistible Taco Rice Skillet. Each ingredient brings something special — from savory depth to pop of color or fresh crunch — giving you a skillet that’s big on flavor and effortless to make!
- Olive oil: Adds a touch of richness and helps brown the meat to perfection.
- Ground beef or ground turkey: The main protein, delivering savory satisfaction with every bite; feel free to swap for your favorite!
- Onion (diced): Brings a subtle sweetness and a lovely aromatic base to the skillet.
- Garlic (minced): A must for big, bold flavor — fresh garlic makes all the difference here.
- Taco seasoning or homemade taco spice mix: The hero of the dish, infusing everything with warm, smoky, Tex-Mex magic. Use store-bought or your own blend!
- Long-grain white rice: Fluffy and filling, it soaks up all those wonderful flavors in the pan.
- Beef or chicken broth: Adds savory depth and the perfect liquid for tender rice (choose your favorite based on the meat you’re using).
- Canned diced tomatoes (with juices): Provides delicious acidity, juiciness, and a hint of sweetness.
- Canned black beans (drained and rinsed): Adds hearty plant-based protein plus creamy texture.
- Frozen corn: Pops of color and gentle sweetness that contrast beautifully with the spices.
- Shredded cheddar or Mexican blend cheese: That melty, gooey crown is essential for the full skillet experience!
- Chopped cilantro, green onions, and sour cream (optional): These fresh and creamy toppings finish off the dish with a bang — don’t skip them if you love layers of flavor.
How to Make Taco Rice Skillet
Step 1: Sauté the Beef, Onion, and Garlic
Heat the olive oil in a large, deep skillet over medium heat. Add the ground beef (or turkey) and diced onion, breaking up the meat as it browns. Cook until the beef is no longer pink and the onions are soft and fragrant, about 6 to 8 minutes. Toss in the minced garlic and stir for another 30 seconds, releasing all its savory goodness.
Step 2: Season Everything Up
Sprinkle your taco seasoning (store-bought or homemade) right onto the meat mixture. Stir well to ensure every morsel is infused with smoky, spicy flavor. The aroma at this stage is sure to bring everyone to the kitchen!
Step 3: Add Rice, Broth, Tomatoes, Beans, and Corn
Stir in the uncooked rice, then pour in the broth. Add the diced tomatoes with their juices for a juicy, tangy punch, followed by the black beans and sweet corn. Give everything a good stir so the rice is evenly distributed and submerged in all those tasty liquids.
Step 4: Simmer Until Tender
Bring the mixture to a gentle simmer, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid and cook for 18 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Resist the urge to peek — that steam is working magic!
Step 5: Add Cheese and Rest
Once the rice is ready, take the skillet off the heat and scatter the cheese generously over the top. Re-cover the skillet for 2 to 3 minutes. This quick steam melts the cheese into a dreamy gooey layer that practically begs to be scooped up.
Step 6: Garnish and Serve
Now for the grand finish: shower your Taco Rice Skillet with chopped cilantro, sliced green onions, and a hearty dollop of sour cream if you like. Serve it while it’s piping hot and watch those smiles appear!
How to Serve Taco Rice Skillet
Garnishes
Fresh garnishes elevate this dish and add so much personality! Sprinkle the finished skillet with bright cilantro, sliced green onions, and a plop of cool sour cream. You can also amp it up with avocado slices, pickled jalapeños, or a squeeze of fresh lime for a hit of acidity — whatever makes you swoon!
Side Dishes
This one-pan wonder can stand alone, but it also plays beautifully with a few simple sides. Think crisp tortilla chips, a quick tomato salsa, guacamole, or even a leafy green salad if you’re after extra crunch and freshness. Spoon your Taco Rice Skillet right into bowls and let everyone dig in with their favorite accompaniments!
Creative Ways to Present
If you want to roll out the red carpet, try serving the skillet family-style right at the table so everyone can help themselves. Or, spoon generous heaps into taco shells, lettuce cups, or even stuff the filling into bell peppers and bake for an all-in-one delight. The possibilities for Taco Rice Skillet are as endless as your imagination!
Make Ahead and Storage
Storing Leftovers
Allow the skillet to cool to room temperature before transferring your leftovers to an airtight container. Kept in the fridge, Taco Rice Skillet will stay fresh for up to 4 days. The flavors meld even more overnight, making this a lunch worth looking forward to!
Freezing
Taco Rice Skillet freezes beautifully, which is a serious bonus for meal-prep lovers. Scoop portions into resealable bags or freezer containers, removing as much air as possible. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply microwave individual servings (cover with a damp paper towel to keep things moist) or warm leftovers in a covered skillet over low heat, adding a splash of broth if needed to loosen things up. Top with a little extra cheese for a freshly-melted finish every time!
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just plan for a longer cook time (typically 35 to 40 minutes) and increase the broth to about 2 cups. The nutty flavor and hearty texture of brown rice work wonderfully in this Taco Rice Skillet.
How spicy is this dish?
As written, Taco Rice Skillet has a gentle kick from the taco seasoning, but it’s easy to customize. Add diced jalapeños, hot sauce, or chili flakes if you’re craving extra heat, or choose a mild taco seasoning for young palates.
Can I make this vegetarian?
Yes! Swap the ground meat for more beans, crumbled tofu, or plant-based crumbles, and use vegetable broth for simmering. Taco Rice Skillet shines as a satisfying, all-veggie masterpiece.
What’s the best way to meal prep Taco Rice Skillet?
Prepare the recipe as directed, let it cool, and portion it into meal prep containers. It reheats well and keeps in the fridge for several days, making it perfect for busy weeks or grab-and-go lunches.
Can I use instant rice?
Instant rice can be used in a pinch, but reduce the broth and cooking time accordingly. Start checking for doneness after 8 to 10 minutes. The texture will be slightly different but still delicious!
Final Thoughts
Taco Rice Skillet is one of those magical meals that brings everyone together around the table, no matter how busy the day. It’s an expression of comfort food with bold Tex-Mex flair and endless possibilities for customization. I hope you love every cheesy, savory spoonful — and that it becomes as much a staple in your kitchen as it is in mine!
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Taco Rice Skillet Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Taco Rice Skillet is a delicious one-pan dinner that combines seasoned ground beef with rice, beans, corn, and cheese, topped with fresh cilantro, green onions, and sour cream. It’s a quick and easy Tex-Mex meal that the whole family will love.
Ingredients
For the Taco Rice Skillet:
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 packet taco seasoning or 2 tablespoons homemade taco spice mix
- 1 cup long-grain white rice
- 1 ½ cups beef or chicken broth
- 1 cup canned diced tomatoes (with juices)
- 1 cup canned black beans (drained and rinsed)
- 1 cup frozen corn
- 1 cup shredded cheddar or Mexican blend cheese
For Topping:
- Chopped cilantro
- Green onions
- Sour cream (optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Add the ground beef and onion, cooking until the meat is browned and the onion is softened, about 6–8 minutes.
- Add garlic and taco seasoning, and stir to combine. Stir in the uncooked rice, broth, diced tomatoes, black beans, and corn.
- Bring to a simmer, then reduce heat to low. Cover and cook for 18–20 minutes, or until the rice is tender and the liquid is mostly absorbed.
- Remove from heat and sprinkle cheese evenly over the top. Cover again for 2–3 minutes until the cheese is melted.
- Garnish with chopped cilantro, green onions, and a dollop of sour cream if desired.
Notes
- You can use brown rice, but increase the cook time and broth accordingly.
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 4g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
