When weeknight dinners need to be both satisfying and simple, my Cheesy Taco Rice Skillet always comes to the rescue. This one-pan wonder combines the bold flavors of taco seasoning with the hearty comfort of rice, all topped with a generous blanket of melted cheese that pulls the dish together beautifully.
I developed this recipe during a particularly busy month when I needed meals that could feed my family without keeping me in the kitchen for hours. The combination of seasoned ground beef, fluffy rice, and Mexican-inspired flavors has since become a regular request at our dinner table.
Why You’ll Love This
- One-pan convenience means minimal cleanup after dinner
- Ready in about 45 minutes from start to finish
- Customizable with your favorite taco toppings
- Kid-friendly flavors that adults will equally enjoy
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 1 lb lean ground beef
- ½ medium onion, diced
- 3 tbsp taco seasoning
- 8.5 oz bag Ready Rice (Uncle Ben’s Spicy Mexican style recommended), prepared
- ½ cup prepared salsa (any non-chunky variety)
- 15 oz can black beans, drained and rinsed
- 15 oz can sweet corn, undrained
- 10 oz can diced tomatoes and green chiles, undrained
- 4 oz Colby Jack cheese, freshly shredded from block
- Fresh cilantro, for garnish
- Sliced avocado, for serving
- Sour cream, for serving
- Crushed tortilla chips, for garnish
Instructions
- Heat a large oven-safe skillet over medium heat and lightly coat with avocado or olive oil spray
- Add ground beef and diced onions to the hot skillet. Cook for 8-10 minutes, stirring occasionally, until beef is no longer pink and onions are soft
- Stir in taco seasoning and salsa until well combined with the meat mixture
- Mix in the drained black beans, corn with its liquid, and the tomatoes with green chiles. Simmer for 5-6 minutes until most liquid reduces
- Stir in the prepared Mexican-style rice until well mixed
- Top with freshly shredded Colby Jack cheese. Broil in the middle rack until cheese gets bubbly, about 1 minute. Watch carefully to prevent burning
- Garnish with your choice of toppings: fresh cilantro, avocado slices, sour cream, or crushed tortilla chips
Tips & Variations
- For a spicier version, add a diced jalapeño with the bell pepper or use pepper jack cheese
- Ground turkey or chicken can be substituted for the beef for a lighter option
- Make it vegetarian by omitting the meat and using vegetable broth instead
- For a creamier texture, stir in ½ cup of sour cream just before adding the cheese
- If you don’t have taco seasoning, make your own with 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, and ½ teaspoon each of garlic powder, onion powder, oregano, and salt
- Add a can of green chiles for extra flavor dimension
Serving Suggestions
This skillet meal is essentially a complete dinner on its own, but I love serving it with a simple side salad dressed with lime vinaigrette for freshness. Set out a spread of taco-inspired toppings like sliced green onions, diced tomatoes, shredded lettuce, and lime wedges so everyone can customize their portion.
For a fun presentation, serve with tortilla chips around the edges of the skillet for scooping, turning this into a hearty dip-style meal that’s perfect for casual gatherings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- The rice will continue to absorb liquid as it sits; add a splash of broth when reheating if needed
- You’ll know the dish is done when the rice is tender and most of the liquid has been absorbed
- For meal prep, the beef and vegetable mixture can be prepared a day ahead and refrigerated
FAQs
Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time by about 15-20 minutes and may need to add an extra ½ cup of broth as brown rice requires more liquid and time to cook.
Can this be made ahead and frozen?
While you can freeze this dish, the texture of the rice may change slightly upon thawing. For best results, freeze in individual portions and thaw overnight in the refrigerator before reheating.
My rice isn’t cooking evenly. What am I doing wrong?
Make sure your heat is low enough for gentle simmering and that your skillet has a tight-fitting lid. If needed, stir once halfway through cooking time, quickly replacing the lid to retain steam.
Can I use pre-cooked rice to make this faster?
Yes! If using pre-cooked rice, reduce the broth to ½ cup and only simmer for about 5 minutes to combine the flavors before adding the cheese.
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