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
Scale
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
