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Cheesy Taco Rice Skillet Recipe

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4.2 from 4 reviews

This Cheesy Taco Rice Skillet is a flavorful, easy-to-make one-pan meal combining seasoned ground beef, tender rice, black beans, corn, and diced tomatoes, all topped with melted cheddar cheese. Perfect for a comforting weeknight dinner, it is garnished with fresh cilantro and served with optional sour cream and jalapeños for a spicy kick.

Ingredients

Meat and Base

  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced

Seasoning and Grains

  • 1 packet taco seasoning
  • 1 cup long-grain white rice

Liquids and Vegetables

  • 2 cups beef broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 can (10 oz) diced tomatoes with green chilies

Toppings and Garnishes

  • 2 cups shredded cheddar cheese
  • Fresh cilantro, chopped (for garnish)
  • Sour cream (optional for serving)
  • Sliced jalapeños (optional for serving)

Instructions

  1. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed to keep the dish from becoming oily.
  2. Sauté aromatics: Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion becomes soft and translucent, enhancing the flavor base.
  3. Season the meat: Stir in the taco seasoning packet, mixing well to evenly coat the beef and onion mixture with the spices.
  4. Add rice and liquids: Add the uncooked rice, beef broth, black beans, corn kernels, and the can of diced tomatoes with green chilies into the skillet. Stir everything thoroughly to combine all ingredients.
  5. Simmer the mixture: Bring the skillet contents to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer gently for 18-20 minutes, or until the rice is tender and has absorbed the liquid.
  6. Melt the cheese: Remove the lid and evenly sprinkle the shredded cheddar cheese over the top. Cover again and cook for an additional 2-3 minutes on low heat until the cheese has melted perfectly.
  7. Garnish and serve: Remove from heat, sprinkle chopped fresh cilantro over the skillet. Serve hot with optional sides like sour cream and sliced jalapeños for extra creaminess and heat.

Notes

  • For a spicier version, add more jalapeños or a pinch of cayenne pepper into the seasoning mix.
  • You can substitute ground turkey or chicken for a leaner protein option.
  • If using frozen corn, thaw before adding for even cooking.
  • Make sure to rinse canned black beans to reduce sodium content.
  • Use low-sodium beef broth to make it healthier and control the saltiness.

Find it online: https://dishcooks.com/cheesy-taco-rice-skillet-recipe/