Looking for a dinner that combines the zesty flavors of tacos with the comfort of a one-pot meal? This Cheesy Taco Rice Skillet Dinner is exactly what your weeknight needs! It brings together seasoned ground beef, fluffy rice, and gooey cheese in a skillet that’s ready to serve in just 45 minutes.
I created this recipe on a busy Tuesday when I wanted something that would satisfy my family’s taco cravings without the fuss of individual taco assembly. The result was this crowd-pleasing skillet that’s become a regular in our dinner rotation.
Why You’ll Love This
- One-pan wonder means minimal cleanup after dinner
- Customizable with your favorite taco toppings
- Kid-friendly flavors that adults will enjoy too
- Makes excellent leftovers for lunch the next day
- More economical than takeout but just as satisfying
Ingredients
- 1 pound ground beef
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 1 can (10 oz) Rotel diced tomatoes with chilies
- 1 can (8 oz) tomato sauce
- 1½ cups beef broth
- 1 cup long-grain white rice, uncooked
- 2 cups sharp cheddar cheese, shredded
- 4 small tomatoes, diced
- ½ medium onion, finely diced
- 1 jalapeño, seeded and diced
- ½ bunch fresh cilantro, chopped
- 2 limes, juiced
- Salt and pepper to taste
Instructions
- Dice the tomatoes, onion, and jalapeño. In a bowl, combine with chopped cilantro, lime juice, salt, and pepper. Refrigerate until ready to serve – this can be made ahead of time.
- In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Season with salt, pepper, cayenne, chili powder, cumin, and dried cilantro.
- Add the diced onion to the beef and cook until the beef is cooked through and the onions have softened, about 5-7 minutes. Drain any excess grease from the skillet.
- Add the Rotel, tomato sauce, minced garlic, beef broth, and uncooked rice to the skillet. Stir well to combine all ingredients.
- Cover the skillet with a lid and reduce heat to medium-low. Cook for 15-20 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
- Remove from heat and top with the shredded cheddar cheese. Either let it melt from the residual heat or place under the broiler for 2-3 minutes until bubbly and golden.
- Serve immediately topped with the fresh pico de gallo and tortilla chips on the side. Enjoy this complete one-pan taco dinner!
Tips & Variations
- Substitute ground turkey or chicken for a leaner option
- Use brown rice instead of white rice (note: cooking time will increase by about 15 minutes)
- Make it vegetarian by omitting the meat and using vegetable broth instead of beef broth
- Add a diced bell pepper with the onion for extra vegetables
- Spice it up with a diced jalapeño or a dash of hot sauce
- For a creamier version, stir in 1/4 cup of cream cheese before adding the shredded cheese
Serving Suggestions
Serve this cheesy skillet with a simple side salad dressed with lime vinaigrette for a complete meal. Set out additional toppings like sliced green onions, diced tomatoes, shredded lettuce, and crushed tortilla chips so everyone can customize their portion.
For a fun presentation, serve with warm flour tortillas on the side so family members can make impromptu burritos with the skillet mixture.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or in a skillet with a splash of broth to prevent drying out.
- The rice should be tender but not mushy when done; if needed, add an extra 1/4 cup of broth if it seems dry during cooking.
- This dish freezes well for up to 2 months – perfect for meal prep!
FAQs
Can I make this ahead of time?
Yes! You can prepare everything up to the point of adding the cheese. Refrigerate, then reheat on the stove and add cheese just before serving.
My family doesn’t like black beans. What can I substitute?
Pinto beans work great as a substitute, or you can simply omit them and add extra corn or another vegetable your family enjoys.
Is this recipe gluten-free?
It can be! Just make sure your taco seasoning and broth are certified gluten-free, as some brands may contain gluten additives.
Can I use instant rice to make this quicker?
Yes, you can use instant rice, but you’ll need to adjust the liquid amount and cooking time according to the package directions for your specific instant rice.
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