If you're craving something bold, cheesy, and incredibly satisfying, this skillet is about to become your new favorite. It's packed with savory beef, tender rice, and warm taco spices, all finished with gooey melted cheese.
This Cheesy Taco Rice Skillet is the kind of easy dinner that comes together in one pan and fills your kitchen with the most irresistible aroma. It's quick, family-friendly, and perfect for those busy nights when you still want something homemade and comforting. Let's get cooking!
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Why You'll Love This Recipe
- One-pan meal with easy cleanup
- Ready in about 30 minutes
- Packed with bold taco flavor
- Creamy, cheesy, and comforting
- Perfect for weeknights or meal prep
- Customizable with your favorite toppings
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups beef broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 ½ cups shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Ingredient Notes & Substitutions
- Rice: Long-grain white rice cooks evenly and stays fluffy. Brown rice works, but you'll need extra time and liquid.
- Taco seasoning: Store-bought is quick, but homemade lets you adjust the spice level.
- Diced tomatoes with chilies: These add a gentle heat and extra flavor.
- Cheese: Cheddar melts beautifully, but a Mexican blend works just as well.
If you like a little more heat, a pinch of chili flakes or a dash of hot sauce works beautifully here.
Instructions
- Heat olive oil in a large skillet over medium heat. Add the ground beef and diced onion, cooking until browned and soft. Drain excess fat if needed.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Add the uncooked rice, taco seasoning, diced tomatoes, and beef broth. Stir well to combine everything.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 18-20 minutes, until the rice is tender and has absorbed the liquid.
- Sprinkle the shredded cheese evenly over the top. Cover again for a few minutes until the cheese melts into a gooey layer.
- Remove from heat and let it rest for 5 minutes. The texture will settle and become perfectly creamy.
- Add your favorite toppings and serve warm.
Pro Tips for Success
- Use a large, deep skillet so everything cooks evenly.
- Keep the lid on while the rice cooks to trap moisture.
- Stir gently once or twice to prevent sticking.
- Let the skillet rest before serving for the best texture.
I've made this on weeknights when time feels tight, and it always turns out hearty and satisfying.
Storage and Reheating
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet or microwave with a splash of broth or water.
- Stir gently to bring back that creamy texture.
Make Ahead & Freezing
- Prepare the skillet fully and let it cool before storing.
- Freeze for up to 2 months in a sealed container.
- Thaw overnight and reheat gently on the stove.
Tips and Variations
- Add beans: Black beans or pinto beans make it even heartier.
- Veggie boost: Stir in corn, bell peppers, or zucchini.
- Spicy version: Add jalapeños or extra chili powder.
- Low-carb option: Swap rice for cauliflower rice and reduce liquid.
- Extra cheesy: Add a second layer of cheese before serving.
FAQs
Yes, reduce the broth and simmer time. Just heat everything through.
Add a splash of broth and cook a few more minutes with the lid on.
Simply skip the cheese or use a dairy-free alternative.
📖 Recipe
Cheesy Taco Rice Skillet
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
A quick and easy protein-packed Mexican skillet recipe made with lean ground beef, black beans, corn, diced tomatoes, and shredded cheese. Ready in under 30 minutes.
Ingredients
- 1 lb lean ground beef
- ½ medium onion, diced
- 3 tbsp taco seasoning
- ½ cup prepared salsa
- 15 oz can black beans, drained and rinsed
- 15 oz can sweet corn (not drained)
- 10 oz can diced tomatoes and green chiles
- 8.5 oz ready rice, cooked according to package directions
- 4 oz Colby Jack cheese, shredded
- Optional: fresh cilantro, sliced avocado, sour cream, crushed tortilla chips
Instructions
- Heat a large oven-safe skillet over medium heat and lightly grease with oil.
- Add ground beef and diced onion. Cook for 8-10 minutes until beef is browned and onions are soft.
- Preheat oven to broil and position rack in the middle.
- Add taco seasoning and salsa to the skillet and stir to combine.
- Add black beans, undrained corn, and diced tomatoes with green chiles. Stir and simmer for 5-6 minutes until liquid reduces.
- Add cooked rice and mix well.
- Top with shredded cheese.
- Broil for about 1 minute until cheese is melted and bubbly.
- Garnish as desired and serve immediately.
Notes
Shred your own cheese for best melting. If you don't have an oven-safe skillet, transfer to a baking dish before broiling. Customize with extra spices, jalapeños, or different rice options.
Serving Suggestions
Serve this skillet straight from the pan with fresh toppings like avocado, sour cream, and a squeeze of lime.
It's perfect for casual dinners, cozy weekends, or even sharing with friends. I love how everyone can customize their bowl just the way they like it.
Nutrition & Notes
- Yield: 4-6 servings
- Calories per serving: ~390
- Protein: 22g
- Carbohydrates: 35g
- Fat: 18g
I've tested this recipe a few times to get the rice perfectly tender and the flavors balanced just right.
Reader Reviews or Testimonials
"This was such a fun and easy dinner. The flavors were incredible."
"My family loved it. It's going straight into our weekly rotation."
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