Cheesy Taco Rice Skillet

Why You’ll Love This Recipe

• One-pan convenience: Minimal cleanup—everything is cooked in one skillet.
• Flavor-packed: Taco seasoning, salsa, and tomatoes combine for a zesty base, while the cheese brings everything together.
• Customizable: Add your favorite toppings like avocado, sour cream, or tortilla chips for extra texture and flavor.
• Quick and easy: Ready in about 30 minutes, making it perfect for busy weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

▢ 1 lb lean ground beef
▢ ½ medium onion, diced
▢ 3 tbsp taco seasoning
▢ ½ cup prepared salsa (store-bought or homemade)
▢ 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 bag Ready Rice (microwaved according to package directions)
▢ 4 oz Colby Jack cheese, shredded from the block

Optional garnishes
▢ Fresh cilantro
▢ Sliced avocado
▢ Sour cream
▢ Crushed tortilla chips

Directions

1. Cook the beef: In a large skillet, cook the ground beef and diced onion over medium heat for about 5–7 minutes, or until the beef is browned and the onion is softened. Drain any excess fat.
2. Season the beef: Stir in taco seasoning and salsa. Cook for 1–2 minutes to allow the flavors to meld.
3. Add beans and veggies: Add the black beans, sweet corn (with liquid), and diced tomatoes with green chiles. Stir to combine.
4. Add the rice: Stir in the cooked rice (microwave according to package instructions) and mix everything together.
5. Melt the cheese: Sprinkle the shredded Colby Jack cheese over the top. Cover the skillet and cook for an additional 2–3 minutes, or until the cheese is melted and bubbly.
6. Garnish and serve: Remove from heat, then top with optional garnishes like fresh cilantro, sliced avocado, sour cream, or crushed tortilla chips. Serve immediately!

Servings and timing

Servings: About 4–6 servings
Timing:

• Prep time: 10 minutes
• Cook time: 15–20 minutes
• Total time: About 30 minutes

Variations

• Vegetarian: Swap the ground beef for plant-based ground meat or extra beans like kidney or pinto beans.
• Spicy kick: Add sliced jalapeños, hot sauce, or use spicy salsa to bring more heat.
• Cheese variety: Try Monterey Jack, cheddar, or a Mexican cheese blend for different cheese flavors.
• Extra veggies: Add diced bell peppers, zucchini, or spinach for extra veggies.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Reheating: Reheat in the microwave or on the stovetop, adding a splash of water or broth to keep it moist.
• Freezing: This skillet freezes well for up to 2 months. Let it cool completely, then store in an airtight container and reheat when ready to serve.

FAQs

1. Can I use regular rice instead of the Ready Rice?

Yes, you can use any cooked rice. Just be sure to cook it separately beforehand and add it to the skillet when the other ingredients are ready.

2. What if I don’t have Colby Jack cheese?

You can use any cheese that melts well, such as cheddar, Monterey Jack, or a Mexican cheese blend.

3. Can I make this ahead of time?

Yes! You can prepare the entire dish, let it cool, and store it in the fridge. Reheat when ready to serve, then top with cheese and garnishes.

4. Can I make it spicier?

Absolutely! Use spicy salsa, add jalapeños, or even toss in some hot sauce when cooking the beef.

5. What can I serve with this dish?

Serve with a side of chips, a simple green salad, or some homemade guacamole for extra flavor.

6. Can I use different beans?

Yes, feel free to swap black beans with pinto beans, kidney beans, or even refried beans.

7. Can I make this dish in advance for meal prep?

Yes, this skillet makes a great meal prep option. Portion it out into containers, and store in the fridge for 3–4 days.

Conclusion

Cheesy Taco Rice Skillet is the ultimate one-pan meal: flavorful, satisfying, and quick to make. Whether you’re cooking for the family or meal prepping for the week, this dish is sure to become a regular favorite!

Print