Description
Cheesy Taco Rice Skillet is a flavorful and hearty one-pan dinner perfect for a busy weeknight. This dish combines ground beef, taco seasoning, beans, corn, diced tomatoes, and rice, all topped with melted Colby Jack cheese and fresh toppings like cilantro, avocado, and sour cream. Easy to prepare and packed with Tex-Mex flavors, it’s a crowd-pleaser that requires minimal cleanup.
Ingredients
Scale
Proteins and Vegetables
- 1 lb Lean Ground Beef (or ground turkey or diced chicken)
- 0.5 medium Onion, diced (or shallots for milder taste)
- 15 oz Black Beans, drained and rinsed (or pinto beans)
- 15 oz Sweet Corn, undrained (or frozen corn)
- 10 oz Diced Tomatoes and Green Chiles, undrained (or fresh diced tomatoes)
Dry and Seasonings
- 3 tbsp Taco Seasoning (store-bought or homemade)
Grains and Dairy
- 8.5 oz Ready Rice, microwaved (or cooked long-grain/brown rice)
- 4 oz Colby Jack Cheese, shredded (shred from block for best melting)
Toppings
- Fresh Cilantro
- Sliced Avocado
- Sour Cream
- Crushed Tortilla Chips
- 0.5 cup Prepared Salsa (fresh or store-bought)
Instructions
- Cook the meat and onions: In a large skillet over medium heat, add the lean ground beef and diced onion. Cook, stirring occasionally, until the beef is browned and the onions are softened, about 6-8 minutes. Drain any excess fat.
- Add seasoning and salsa: Stir in the taco seasoning and prepared salsa, mixing well to evenly coat the meat mixture. Cook for 2 minutes to let the flavors meld.
- Combine beans, corn, and tomatoes: Add the drained black beans, undrained sweet corn, and diced tomatoes with green chiles into the skillet. Stir to combine and heat through for about 5 minutes.
- Mix in the rice: Add the microwaved ready rice (or pre-cooked rice) to the skillet and stir until everything is evenly incorporated and heated.
- Add cheese and melt: Sprinkle the shredded Colby Jack cheese evenly over the skillet mixture. Cover the skillet with a lid and cook for 2-3 minutes on low heat until the cheese melts thoroughly.
- Garnish and serve: Remove the skillet from heat. Top with fresh cilantro, sliced avocado, a dollop of sour cream, and crushed tortilla chips for added texture and flavor. Serve immediately and enjoy your one-pan cheesy taco rice skillet!
Notes
- You can substitute ground beef with ground turkey or diced chicken for a lighter option.
- Make your own taco seasoning blend by combining chili powder, cumin, garlic powder, onion powder, paprika, oregano, and salt.
- For a vegetarian version, replace meat with additional beans or vegetarian meat substitutes.
- Use brown rice instead of white rice for added fiber and nutrients.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Add jalapeños or hot sauce for extra heat.
- Adjust the amount of cheese to your preference or try different cheeses such as pepper jack or cheddar for variation.
