Cheesy Taco Rice Skillet Recipe
Introduction
Cheesy Taco Rice Skillet is a quick and flavorful one-pan meal that combines seasoned ground beef, rice, beans, and melted cheese. It’s perfect for busy weeknights when you want something comforting and satisfying with minimal cleanup.
Ingredients
- 1 lb lean ground beef
- ½ medium onion, diced
- 3 tbsp taco seasoning
- ½ cup prepared salsa (storebought or homemade, not thick and chunky)
- 15 oz can black beans, drained and rinsed
- 15 oz can sweet corn, not drained
- 10 oz can diced tomatoes and green chiles, not drained
- 8.5 oz bag Ready Rice, microwaved according to package directions (such as Uncle Ben’s Spicy Mexican style rice)
- 4 oz Colby Jack cheese, shredded
- Optional garnishes: fresh cilantro, sliced avocado, sour cream, crushed tortilla chips
Instructions
- Step 1: Heat a large oven-safe skillet over medium heat and spray with avocado oil spray or olive oil.
- Step 2: Add the ground beef and diced onions. Cook for 8-10 minutes until the meat is no longer pink and the onions are soft.
- Step 3: Preheat your oven to Broil and position the rack in the middle setting.
- Step 4: Stir in the taco seasoning and salsa with the cooked beef and onions until well combined.
- Step 5: Add the drained black beans, undrained corn, and undrained diced tomatoes and green chiles to the skillet. Stir and simmer for 5-6 minutes until most of the liquid reduces.
- Step 6: Mix in the cooked rice thoroughly. Spread the shredded cheese evenly over the top.
- Step 7: Place the skillet under the broiler, watching carefully, and broil until the cheese is bubbly and slightly browned, about 1 minute. Garnish as desired and serve immediately.
Tips & Variations
- For extra spice, add a diced jalapeño with the onions or use a spicier salsa.
- Swap Colby Jack for cheddar or a Mexican cheese blend for different flavor profiles.
- If you don’t have Ready Rice, use cooked white or brown rice, about 1 ½ cups.
- Add additional vegetables like bell peppers or zucchini for more color and nutrition.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat, adding a splash of water to keep it moist. Avoid broiling again to prevent overcooking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your taco seasoning and salsa do not contain gluten. Always check labels to be sure.
Can I prepare this ahead of time?
You can cook the beef and combine the ingredients, then refrigerate before adding cheese and broiling. For best results, broil just before serving to keep the cheese bubbly and fresh.
PrintCheesy Taco Rice Skillet Recipe
This Cheesy Taco Rice Skillet is a flavorful and easy one-pan meal combining seasoned ground beef, black beans, corn, diced tomatoes, and spicy Mexican-style rice, all topped with melted Colby Jack cheese. Perfect for a quick weeknight dinner, it brings together Tex-Mex favorites in a comforting, cheesy skillet dish that’s both satisfying and simple to prepare.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop with Broiling
- Cuisine: Tex-Mex
Ingredients
Meat and Vegetables
- 1 lb lean ground beef
- ½ medium onion, diced
Seasonings and Condiments
- 3 tbsp taco seasoning
- ½ cup prepared salsa (storebought or homemade, smooth consistency preferred)
Canned Goods
- 15 oz can black beans, drained and rinsed
- 15 oz can sweet corn, not drained
- 10 oz can diced tomatoes and green chiles, not drained
Grains and Cheese
- 8.5 oz bag Ready Rice (microwaved according to package directions; e.g., Uncle Ben’s Spicy Mexican style rice)
- 4 oz Colby Jack cheese, shredded
Optional Garnishes
- Fresh cilantro
- Sliced avocado
- Sour cream
- Crushed tortilla chips
Instructions
- Heat the Skillet: Heat a large oven-safe skillet over medium heat and spray it with avocado oil spray or olive oil to prevent sticking.
- Cook Beef and Onions: Add the ground beef and diced onions to the skillet. Cook for 8-10 minutes, stirring occasionally, until the beef is no longer pink and the onions have softened.
- Preheat Oven Broiler: While the beef cooks, preheat the oven to Broil and position the oven rack in the middle setting.
- Add Seasonings and Salsa: Stir in the taco seasoning and salsa with the cooked beef and onions until well combined.
- Add Beans, Corn, and Tomatoes: Pour in the drained black beans, undrained corn, and undrained diced tomatoes and green chiles. Stir to mix, then reduce heat to low and simmer for 5-6 minutes, allowing most of the liquid to evaporate.
- Incorporate Rice and Cheese: Add the microwaved ready rice to the skillet and stir everything together evenly. Sprinkle the shredded Colby Jack cheese evenly over the top.
- Broil the Cheese: Place the skillet in the preheated oven under the broiler. Watch closely and broil for about one minute until the cheese is bubbly and melted.
- Garnish and Serve: Remove the skillet from the oven, garnish with fresh cilantro, sliced avocado, sour cream, and crushed tortilla chips if desired, then serve hot.
Notes
- Use any mild to medium spicy taco seasoning to control heat level.
- Store-bought salsa should not be super thick or chunky for best consistency.
- Microwaving the rice ahead of time ensures quick and easy meal prep.
- Keep a close watch when broiling the cheese to prevent burning.
- Leftovers can be refrigerated and reheated in a skillet or microwave.
Keywords: Cheesy taco rice skillet, one-pan Tex-Mex dinner, ground beef skillet, easy taco rice recipe, cheese-topped Mexican rice
