Cheesy Taco Rice Skillet (15-Minute Dinner)
This Cheesy Taco Rice Skillet is a quick, flavorful one-pan meal loaded with taco-seasoned beef, veggies, rice, and melty cheddar cheese.
Equipment
- Large Skillet or Sauté Pan
- Measuring cups and spoons
- Wooden spoon or spatula
- Knife and cutting board
- Lid for skillet
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 packet taco seasoning
- 1 cup uncooked rice
- 2 cups beef broth
- 1 cup corn kernels drained
- 1 cup shredded cheddar cheese
- 1 cup black beans drained and rinsed
- salt and pepper to taste
- chopped cilantro for garnish
Instructions
- Heat the olive oil in your large skillet over medium-high heat. Add the diced onion and bell pepper, cooking until softened and fragrant, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds until aromatic.
- Add the ground beef, breaking it apart with your spoon. Cook until browned and no longer pink, about 5 minutes. Drain any excess fat if desired.
- Sprinkle the taco seasoning over the browned beef mixture and stir to coat evenly.
- Pour in the uncooked rice, stirring to combine and toast the rice slightly for 1-2 minutes with the meat and veggies.
- Pour in the beef broth, then add the drained corn kernels and rinsed black beans. Stir everything together and bring to a boil.
- Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the skillet from heat and sprinkle the shredded cheddar cheese evenly over the top. Cover again for a few minutes to allow the cheese to melt into the warm rice mixture.
- Once melted, stir gently to incorporate the cheese throughout the skillet.
- Sprinkle chopped cilantro over the skillet for a fresh pop of color and flavor. Serve warm straight from the pan for a comforting, cheesy taco-inspired meal.
Notes
- Leftover skillet can be stored in an airtight container in the fridge for 3-4 days.
- Reheat with a splash of broth or water to loosen rice and maintain moisture.
- Freeze portions for up to 2 months; thaw overnight before reheating.