If comfort food had a Tex-Mex twist, Taco Rice Skillet would be it! This one-pan wonder is packed with bold flavor, juicy ground meat, fluffy rice, savory tomatoes with green chilies, sweet corn, hearty black beans, and gooey cheese, all cozied up together for a meal that brings everyone running to the table. Whether you’re feeding a hungry family, meal prepping for the week, or just craving a quick and satisfying dinner, Taco Rice Skillet delivers big taste with minimal fuss and maximum comfort. Trust me, one bite and you’ll understand why this dish is always on repeat in my home!
Ingredients You’ll Need
The beauty of Taco Rice Skillet lies in how each easy ingredient does heavy lifting when it comes to flavor, color, and texture. Here’s what you’ll need—and why every single component matters in the finished dish.
- Olive oil: Gives the ground meat a golden sizzle and helps onions caramelize for deep, savory notes.
- Ground beef or turkey: Adds protein and heartiness; turkey offers a lighter option with just as much flavor.
- Onion: Brings a subtle sweetness and aromatic depth that really rounds out every bite.
- Garlic: Delivers irresistible, punchy flavor—all great Tex-Mex dishes need a little garlic kick!
- Taco seasoning: The magic packet (or your homemade blend) that provides all the smoky, zesty, and herby notes of classic tacos.
- Long-grain white rice: Absorbs the broth and tomato juices, turning each forkful into a dreamy, flavor-infused comfort bite.
- Diced tomatoes with green chilies: Give the skillet bursts of tang, gentle heat, and a vibrant color pop.
- Beef or chicken broth: Makes the rice tender and savory, while infusing everything with rich flavor.
- Canned corn: Adds sweet crunch and beautiful golden color to each scoop.
- Black beans: Bring heartiness and earthy flavor, not to mention extra fiber and plant-based protein.
- Shredded cheddar or Mexican blend cheese: Melts into a gooey, dreamy blanket that ties the whole Taco Rice Skillet together.
- Optional toppings (sour cream, cilantro, avocado, jalapeños): Let everyone customize their bowl for creamy, fresh, or spicy finishes.
How to Make Taco Rice Skillet
Step 1: Brown the Meat and Onion
Start by heating the olive oil in a large skillet over medium heat. Add your ground beef or turkey and diced onion, then cook until the meat is nicely browned and the onions are soft—about 5 to 7 minutes. Browning adds rich, roasty flavor, and the onions help keep the meat juicy. If you see excess grease, go ahead and drain it off; we want the flavors to shine, not overwhelm!
Step 2: Add the Seasonings
Now, toss in your minced garlic and taco seasoning (that all-important flavor packet or homemade blend). Stir everything together and let it cook for about a minute. This helps bloom the spices and garlic, creating those mouthwatering Tex-Mex aromas that make Taco Rice Skillet truly irresistible.
Step 3: Mix In the Rice, Tomatoes, and Broth
Pour in the uncooked long-grain rice, undrained diced tomatoes with green chilies, and your choice of broth. Give it all a good stir to combine. The rice will absorb all the savory, tomato-infused liquid and pack every grain with flavor. Bring the mixture to a gentle boil—that’s your cue to move on to the next step.
Step 4: Simmer Until Rice is Tender
Reduce the heat to low, cover the skillet, and let everything simmer for 18 to 20 minutes. This hands-off cooking time lets the rice get fluffy and soak up all the deliciousness. You’ll know it’s ready when the rice is tender and most of the liquid is absorbed. No peeking—keep that lid on for the best results!
Step 5: Stir in Corn and Black Beans
Once your rice is perfectly cooked, stir in the drained corn and black beans. These last-minute additions keep their lovely texture and color, providing pops of sweetness and heartiness in every bite. Cook for another 2 to 3 minutes, just until everything is heated through.
Step 6: Melt the Cheese
Sprinkle that glorious shredded cheese generously over the top of your hot Taco Rice Skillet. Cover the skillet again for a few minutes, letting the cheese melt into a gooey, irresistible layer. Once it’s all melted and bubbly, you’re ready to serve—unless you want to add your favorite toppings!
How to Serve Taco Rice Skillet
Garnishes
Elevate your Taco Rice Skillet with toppings galore! A dollop of creamy sour cream, a scatter of chopped cilantro, bites of cool diced avocado, or a few spicy jalapeño slices let everyone make their bowl their own. The garnishes add freshness, richness, or spicy zing depending on your mood.
Side Dishes
While Taco Rice Skillet easily stands alone, pairing it with a simple green salad, crunchy tortilla chips, or a bowl of zingy pico de gallo makes for a colorful, complete Tex-Mex spread. For extra comfort, I love to serve it alongside a small bowl of soup, like black bean or tortilla soup.
Creative Ways to Present
Transform this skillet into taco night fun by serving it as a filling for tortillas or taco shells. Pile it onto nachos, stuff bell peppers with it and bake, or even spoon warm servings into lettuce cups for a cool, crunchy twist. You can also use it as a hearty base for burrito bowls, then let everyone build their favorite toppings bar-style!
Make Ahead and Storage
Storing Leftovers
Leftover Taco Rice Skillet keeps like a dream. Let the skillet cool to room temperature, transfer portions to airtight containers, and refrigerate for up to four days. The flavors meld even more overnight, making lunch or a heat-and-eat dinner feel extra special the next day.
Freezing
This recipe is a fantastic candidate for the freezer! Portion cooled leftovers into individual containers or a larger freezer-safe dish. Freeze for up to three months—just be sure to label and date your containers so you can enjoy Taco Rice Skillet even on the busiest of days.
Reheating
Reheat portions of your Taco Rice Skillet in the microwave or on the stovetop over low heat until piping hot, stirring occasionally for even warmth. Add a splash of broth or water if it seems a bit thick. If you’ve frozen it, thaw overnight in the fridge first for best results.
FAQs
Can I make Taco Rice Skillet vegetarian?
Absolutely! Simply swap the ground meat for a plant-based alternative or add extra black beans, pinto beans, or even some sautéed bell peppers and zucchini for a hearty, satisfying meatless version.
Is it possible to use brown rice or quinoa instead of white rice?
Yes—you can use brown rice or even quinoa for a wholesomely nutty twist. Just adjust simmer time and add a bit more broth, since brown rice and quinoa often need more liquid and a longer cooking time.
What’s the best way to spice it up for heat lovers?
To add heat, use hotter diced tomatoes with green chilies, add extra chili powder or cayenne to your taco seasoning, or pile on the pickled or fresh jalapeños as a topping. A squirt of hot sauce at the table works wonders too!
Can I use instant rice in this recipe?
You can, but you’ll want to adjust both the amount of liquid and the cooking times. Add the instant rice after everything else has simmered, then cook just until the rice is tender, usually 5–7 minutes—so keep an eye on it!
Is Taco Rice Skillet gluten-free?
It absolutely can be—just double-check your taco seasoning for hidden gluten or choose a labeled gluten-free blend, and you’re good to go. Everything else in the recipe is naturally gluten-free.
Final Thoughts
I can’t recommend Taco Rice Skillet highly enough—it’s the kind of meal you’ll want to add to your regular dinner rotation. Simple weeknight dinners should taste this lively, colorful, and downright comforting. Gather your family or friends, pile your bowls high, and get ready for happy forks. Give this dish a try and let Taco Rice Skillet become a new staple in your kitchen too!
Print
Taco Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
This Taco Rice Skillet is a flavorful and comforting one-pan meal that’s perfect for busy weeknights. Packed with seasoned ground beef, rice, beans, and cheese, it’s a satisfying Tex-Mex dish the whole family will love.
Ingredients
For the Taco Rice Skillet:
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 cup long-grain white rice
- 1 can (14.5 oz) diced tomatoes with green chilies (undrained)
- 2 cups beef or chicken broth
- 1 cup canned corn (drained)
- 1 cup black beans (rinsed and drained)
- 1½ cups shredded cheddar or Mexican blend cheese
- Optional toppings: sour cream, chopped cilantro, diced avocado, jalapeños
Instructions
- Heat olive oil in a large skillet over medium heat. Add the ground beef and onion, cook until browned, about 5–7 minutes. Drain excess grease if necessary.
- Stir in the garlic and taco seasoning, cook for 1 minute.
- Add the rice, diced tomatoes with green chilies, and broth. Stir to combine and bring to a boil. Reduce heat to low, cover, and simmer for 18–20 minutes or until the rice is tender and liquid is absorbed.
- Stir in corn and black beans, cook for another 2–3 minutes.
- Sprinkle cheese over the top, cover, and let sit for 2–3 minutes until melted.
- Serve with desired toppings.
Notes
- This recipe is easily customizable—use brown rice or quinoa, swap out the beef for ground chicken or plant-based crumbles, or add bell peppers for more veggies.
- Great for meal prep and leftovers reheat well.
Nutrition
- Serving Size: 1½ cups
- Calories: 430
- Sugar: 5g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg
