Description
This Cheesy Taco Rice Skillet is a quick and hearty one-pan meal loaded with seasoned beef, beans, corn, rice, and melty cheese. Perfect for busy weeknights, it’s comforting, customizable, and packed with bold taco flavor.
Ingredients
- 1 lb lean ground beef
- 1/2 medium onion, diced
- 3 tbsp taco seasoning
- 1/2 cup prepared salsa
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can sweet corn, not drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (8.5 oz) package cooked Mexican-style ready rice
- 4 oz Colby Jack cheese, freshly shredded
- Optional garnishes: chopped cilantro, sliced avocado, sour cream, crushed tortilla chips
Instructions
- Heat a large oven-safe skillet over medium heat and lightly coat with oil.
- Add ground beef and diced onion. Cook 8–10 minutes, until beef is browned and onion is soft.
- Stir in taco seasoning and salsa. Mix well.
- Add black beans, corn (with liquid), and diced tomatoes with green chilies. Simmer for 5–6 minutes until most of the liquid is reduced.
- Stir in the cooked rice until evenly combined.
- Sprinkle shredded cheese over the top. Place skillet under the broiler for 1 minute, or until cheese is melted and bubbly.
- Remove from oven, add desired garnishes, and serve warm.
Notes
- Use ground turkey or chicken for a lighter version.
- Substitute regular cooked rice for ready rice if preferred.
- Spice it up with jalapeños, cayenne, or spicy salsa.
- For a vegetarian option, omit meat and add extra beans or veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg
