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
Scale
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
