Cheesy Taco Rice Skillet is a delicious and easy-to-make meal that brings together the flavors of tacos and cheesy goodness in a single skillet. This dish is perfect for busy weeknights or when you want to impress your family with minimal effort. With a mix of ground beef, beans, corn, cheese, and rice, it’s a one-pan wonder that everyone will love.
Why Make This Recipe
You should make Cheesy Taco Rice Skillet because it’s quick, easy, and packed with flavor. It’s a complete meal that doesn’t require a lot of time or dishes to clean up. Plus, it’s customizable—add your favorite toppings or change up the ingredients to suit your tastes. It’s perfect for feeding a family or for meal prep for the week ahead!
How to Make Cheesy Taco Rice Skillet
Making Cheesy Taco Rice Skillet is simple and straightforward. Follow these easy steps to create a delicious dish that will have everyone coming back for seconds.
Ingredients
- 1 lb lean ground beef
- ½ medium onion (diced)
- 3 tbsp taco seasoning
- ½ cup prepared salsa (store-bought or homemade)
- 15 oz can black beans (drained and rinsed)
- 15 oz can sweet corn (not drained)
- 10 oz can diced tomatoes and green chiles
- 8.5 oz bag Ready Rice (microwaved according to package directions)
- 4 oz Colby Jack cheese (shredded from the block)
- Optional garnishes: fresh cilantro, sliced avocado, sour cream, crushed tortilla chips
Directions
- Heat a large oven-safe skillet over medium heat and spray with avocado oil spray (or olive oil).
- Add the ground beef and onions to the skillet. Cook for 8-10 minutes until the meat is no longer pink and the onions are soft.
- Preheat the oven to Broil and place the rack in the middle setting.
- Add the taco seasoning and salsa to the cooked ground beef and onions. Stir well to combine.
- Stir in the drained black beans, undrained corn, and undrained diced tomatoes. Let them simmer for 5-6 minutes until most of the liquid has cooked down.
- Mix in the cooked rice and top the skillet with shredded cheese.
- Broil the skillet, watching carefully, until the cheese is bubbly (about a minute or so).
- Garnish as desired and serve hot.
How to Serve Cheesy Taco Rice Skillet
Serve Cheesy Taco Rice Skillet straight from the pan for a fun and casual meal. Garnish with fresh cilantro, sliced avocado, a dollop of sour cream, or sprinkle with crushed tortilla chips to add extra flavor and crunch. Enjoy it with a side of your favorite chips or a simple salad if you like!
How to Store Cheesy Taco Rice Skillet
To store leftovers, let the Cheesy Taco Rice Skillet cool completely. Then, place it in an airtight container and store it in the refrigerator. It will last for up to 3-4 days. You can reheat it in the microwave or on the stovetop until heated through.
Tips to Make Cheesy Taco Rice Skillet
- Use ground turkey or chicken instead of beef for a leaner option.
- For a vegetarian version, replace the meat with extra beans or lentils.
- Feel free to adjust the spice level by using mild or hot salsa and adding jalapeños, if you like.
- Experiment with different cheeses or add some pepperjack for a spicy kick!
Variation
You can add your favorite vegetables to the skillet, such as bell peppers or zucchini, for added nutrition and flavor. If you want to make it a little bit different, try serving it as a taco filling in tortillas or lettuce wraps.
FAQs
1. Can I use brown rice instead of Ready Rice?
Yes, you can use brown rice. Make sure to cook it according to the package instructions before adding it to the skillet.
2. Is it possible to make this dish ahead of time?
Absolutely! You can prepare everything except for the cheese, cover it, and store it in the refrigerator for a day. When ready to eat, simply add cheese and broil.
3. What toppings can I use on Cheesy Taco Rice Skillet?
You can use a variety of toppings like chopped green onions, diced tomatoes, shredded lettuce, or any of your favorite taco toppings!
Cheesy Taco Rice Skillet
Ingredients
Main Ingredients
- 1 lb lean ground beef
- ½ medium onion onion (diced)
- 3 tbsp taco seasoning
- ½ cup prepared salsa store-bought or homemade
- 15 oz black beans can (drained and rinsed)
- 15 oz sweet corn can (not drained)
- 10 oz diced tomatoes and green chiles can
- 8.5 oz Ready Rice microwaved according to package directions
- 4 oz Colby Jack cheese shredded from the block
Optional Garnishes
- fresh cilantro sliced avocado, sour cream, crushed tortilla chips
Instructions
Cooking
- Heat a large oven-safe skillet over medium heat and spray with avocado oil spray (or olive oil).
- Add the ground beef and onions to the skillet. Cook for 8-10 minutes until the meat is no longer pink and the onions are soft.
- Preheat the oven to Broil and place the rack in the middle setting.
- Add the taco seasoning and salsa to the cooked ground beef and onions. Stir well to combine.
- Stir in the drained black beans, undrained corn, and undrained diced tomatoes. Let them simmer for 5-6 minutes until most of the liquid has cooked down.
- Mix in the cooked rice and top the skillet with shredded cheese.
- Broil the skillet, watching carefully, until the cheese is bubbly (about a minute or so).
- Garnish as desired and serve hot.
