Taco Rice Skillet

This Taco Rice Skillet brings all that and more, combining seasoned beef, tender rice, melty cheese, and colorful veggies into one irresistible meal. Whether you’re feeding a hungry family or meal-prepping for the week, this dish is a weeknight win.

There’s just something about taco flavors that feel like a celebration.

Spiced ground beef, hearty rice, and gooey cheese—what’s not to love?

Add some fresh toppings and you’ve got a skillet full of flavor, texture, and color.

It’s a recipe that’s as satisfying as it is simple.

And the best part? It all comes together in just one pan.

I still remember the first time I threw together a version of this taco rice skillet.

It was a busy Tuesday evening, and I had leftover taco meat, half a bell pepper, and a container of cooked rice.

Instead of reheating everything separately, I tossed it into a skillet with some salsa and cheese.

It was love at first bite—warm, cheesy, a little spicy, and utterly comforting.

Since then, I’ve perfected it into a go-to recipe that saves time and never skimps on flavor.

It reminds me of cozy family dinners growing up, where nothing fancy was needed—just bold, comforting food made with love.

Why You’ll Love This

1. It’s a True One-Pan Meal
Busy weeknights call for fast, no-fuss meals. This taco rice skillet is cooked in one skillet from start to finish, meaning minimal prep and even less cleanup. You won’t need to juggle multiple pots or appliances—just brown the meat, stir in your ingredients, and let it simmer into deliciousness.

2. Bursting with Flavor
Think seasoned taco meat, fluffy rice, zesty salsa, and sharp cheddar cheese—all in one bite. This recipe layers bold Mexican-inspired flavors with the creamy richness of melted cheese and the freshness of added veggies. A finishing touch of sour cream or avocado makes it feel extra indulgent without the extra effort.

3. Totally Customizable
You can easily tweak this recipe based on what you have on hand. Swap the ground beef for ground turkey or black beans for a vegetarian option. Use brown rice or cauliflower rice for a healthier twist. This skillet is forgiving, flexible, and designed to fit your pantry and your preferences.

4. Perfect for Meal Prep or Family Dinners
Not only does it serve a crowd, but it also reheats like a dream. Make a big batch and portion it into containers for easy lunches or dinners throughout the week. It holds up well in the fridge and even freezes beautifully, so future-you will thank you.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Cuisine Type(s): Mexican-Inspired, American
Servings: 4–6
Estimated Cost: $10–12

Equipment Needed:

• Large nonstick skillet with lid
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Cheese grater (optional but helpful)
• Can opener

Ingredients

• 1 lb ground beef (or turkey/chicken/plant-based crumble)
• 1 cup long-grain white rice, uncooked
• 2 1/4 cups low-sodium chicken broth (or water)
• 1 cup salsa (choose your preferred spice level)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (frozen, fresh, or canned)
• 1/2 cup diced red bell pepper (optional, for color and crunch)
• 1 packet taco seasoning (or 2 tbsp homemade seasoning)
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper to taste
• Optional toppings: sour cream, avocado slices, chopped cilantro, jalapeños, green onions

Step-by-Step Instructions

Step 1: Brown the Ground Beef
Heat your skillet over medium-high heat. Add the ground beef and cook until browned and fully cooked, breaking it up with your spoon as it cooks. Drain excess fat if needed, then return the beef to the skillet.

Step 2: Add Seasoning and Veggies
Sprinkle the taco seasoning over the meat. Stir in the diced bell pepper, corn, and black beans. Let them cook for 2–3 minutes, just enough to warm and soften slightly, releasing their natural flavors.

Step 3: Stir in Rice, Salsa, and Broth
Add uncooked rice, salsa, and chicken broth to the skillet. Stir everything together well, ensuring the rice is evenly distributed and submerged in the liquid.

Step 4: Simmer to Cook the Rice
Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid. Let it simmer for about 18–20 minutes, or until the rice is tender and most of the liquid is absorbed. Check halfway through and stir to prevent sticking.

Step 5: Add Cheese and Let It Melt
Once the rice is cooked, turn off the heat. Sprinkle shredded cheddar cheese evenly over the top, cover the skillet again, and let the cheese melt for about 2–3 minutes.

Step 6: Garnish and Serve
Uncover, garnish with your favorite toppings like sour cream, avocado, or chopped cilantro. Scoop and serve hot directly from the skillet!

Nutrition Facts (Per Serving — Approx. 6 Servings)

• Calories: 420
• Protein: 24g
• Carbohydrates: 38g
• Fiber: 5g
• Fat: 20g
• Sodium: 610mg
• Vitamin A: 15% DV
• Vitamin C: 25% DV
• Calcium: 20% DV
• Iron: 18% DV

Tips for Success

Use Freshly Grated Cheese
Pre-shredded cheese can sometimes contain anti-caking agents that prevent smooth melting. Grating your own cheddar from a block will melt better and taste richer.

Don’t Over-Stir While Simmering
Once the rice starts cooking, only stir once or twice. Too much stirring can lead to mushy or unevenly cooked rice.

Taste and Adjust at the End
Once everything is cooked, give the skillet a quick taste. You might want to add a pinch of salt, an extra splash of salsa, or a bit more cheese depending on your preferences.

Let It Rest Before Serving
Allowing the skillet to sit for 5 minutes before serving gives the flavors time to meld and helps the texture firm up, making it easier to serve clean portions.

Common Questions

Can I use brown rice instead of white rice?
Yes, but keep in mind brown rice takes longer to cook and may need additional liquid. Simmer for 35–40 minutes, checking occasionally.

How can I make this vegetarian?
Simply skip the meat and double the beans or add lentils. Use vegetable broth instead of chicken broth.

What if I don’t have taco seasoning?
Mix 1 tbsp chili powder, 1 tsp each of cumin, paprika, and garlic powder, and 1/2 tsp of onion powder and oregano for a quick homemade version.

How should I store leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to keep it moist.

Variations & Substitutions

Spicy Kick: Add diced jalapeños or a dash of hot sauce to the skillet before simmering for more heat.

Low-Carb Option: Swap out rice for cauliflower rice and reduce broth to 1 cup. Cook uncovered and adjust seasoning to taste.

Tex-Mex Twist: Add a can of diced tomatoes with green chilies, or stir in some green enchilada sauce for a deeper flavor.

Kid-Friendly Version: Use mild salsa and reduce seasoning for a less spicy profile. You can even let kids top their own bowls for a build-your-own dinner night.

Serving & Pairing Suggestions

This taco rice skillet pairs wonderfully with a simple green salad tossed in lime vinaigrette.

Try serving it with tortilla chips or warm flour tortillas to scoop it up—think deconstructed burritos!

For a refreshing drink, go for a cold glass of lime agua fresca or a light Mexican lager.

If you’re hosting a casual dinner, set up a toppings bar with sour cream, hot sauce, and guacamole so everyone can customize their dish.

There’s just something deeply satisfying about a skillet full of taco goodness.

With its ease, versatility, and crowd-pleasing flavors, this Taco Rice Skillet might just become a regular in your weekly rotation.

Whether it’s a laid-back dinner with family, meal prep Sunday, or a quick fix on a hectic night, this one-pan wonder always delivers.

So grab your skillet, pile on the cheese, and make tonight a taco night—with a twist.

Enjoy!