Cheesy Taco Rice Skillet is a weeknight warrior, offering a complete, satisfying meal in one pan for ultimate convenience and flavor. This easy recipe simplifies taco night, transforming common pantry staples into a crowd-pleasing, flavorful fiesta.
Key Ingredients for Cheesy Taco Rice Skillet
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey, chicken, or plant-based crumbles)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 ½ cups cooked white or brown rice (about ½ cup uncooked)
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 cup beef broth or chicken broth (or vegetable broth)
- 1 ½ cups shredded cheddar cheese (or a Mexican blend)
- Optional toppings: sour cream, shredded lettuce, diced tomatoes, chopped cilantro, sliced jalapeños, avocado, salsa
How to Make Cheesy Taco Rice Skillet
This Cheesy Taco Rice Skillet is a marvel of one-pan cooking, delivering a wonderfully satisfying meal in under 30 minutes with minimal fuss. Its inherent simplicity, combined with the rich, savory flavors and creamy, cheesy finish, makes it an instant family favorite. Get ready for a taste explosion without the kitchen cleanup hassle! Preparation Time: Approximately 25 minutes.
Step-by-Step Instructions
- Brown the Meat and Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef (or your chosen protein) and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion to the skillet and cook with the beef for 5-7 minutes, or until the onion is softened and translucent. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Incorporate Seasoning and Rice: Sprinkle the taco seasoning over the meat and onion mixture. Stir well to coat everything evenly. Add the cooked rice to the skillet and stir it in to combine with the seasoned beef.
- Add Liquids and Beans: Pour in the undrained diced tomatoes, the rinsed and drained black beans, and the undrained Rotel diced tomatoes and green chilies. Stir everything together to distribute the ingredients.
- Simmer the Mixture: Pour in the beef broth (or your chosen broth). Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet, and let it cook for 10-15 minutes. This simmering time allows the flavors to meld together beautifully and for the liquid to reduce slightly, creating a wonderfully saucy base. Stir occasionally to prevent sticking.
- Melt the Cheese: Once the rice mixture has simmered and thickened to your liking, remove the lid. Sprinkle the shredded cheddar cheese (or Mexican blend) evenly over the top of the skillet. Cover the skillet again for 2-3 minutes, or until the cheese is completely melted and gooey. For an extra melty finish, you can briefly place the skillet under a broiler for 1-2 minutes, watching very carefully to prevent burning.
- Serve and Garnish: Remove the skillet from the heat. Serve the Cheesy Taco Rice Skillet hot, directly from the skillet, or spoon it into bowls. Garnish generously with your favorite taco toppings like shredded lettuce, diced tomatoes, fresh cilantro, a dollop of sour cream, or some sliced jalapeños.
Why You’ll Love This Cheesy Taco Rice Skillet
You’ll fall head over heels for this Cheesy Taco Rice Skillet, primarily for its incredibly creamy, cheesy texture that coats every grain of rice and piece of seasoned beef. It’s a budget-friendly triumph, transforming simple pantry staples like rice, beans, and canned tomatoes into a hearty, flavorful meal that rivals any takeout order, saving you money with every bite. The magic of taco seasoning, combined with the zing of Rotel and the sheer comfort of melted cheese, creates a taste sensation that’s both familiar and exciting, far surpassing a basic taco salad.
This dish is the ultimate weeknight savior, offering a complete and satisfying meal in just one pan. Think of it as a deconstructed taco in a super-convenient, comforting format, perfect for those busy evenings when you crave something delicious but don’t have hours to spare. Don’t just read about it; grab your skillet and get ready to experience the joy of this amazing, easy-to-make Cheesy Taco Rice Skillet!
Storing and Reheating Tips
Leftovers of your delicious Cheesy Taco Rice Skillet can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the dish has cooled completely before sealing the container for optimal freshness.
To reheat, you have a few options:
- Stovetop: The best method for maintaining texture is to reheat in a skillet over medium-low heat, stirring occasionally, until heated through. You may need to add a tablespoon or two of water or broth to loosen it up.
- Microwave: For a quicker reheat, place a portion in a microwave-safe dish and heat on medium power in 30-second intervals, stirring in between, until hot.
- Freezing for Future Meals: You can also freeze portions of the Cheesy Taco Rice Skillet. Allow the dish to cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It will keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop or microwave method.
Final Thoughts
This Cheesy Taco Rice Skillet is a testament to how simple ingredients can create extraordinary flavor and satisfaction. It’s the perfect recipe for a busy weeknight or a casual family dinner, offering warmth, comfort, and a burst of deliciousness in every bite. Give it a try – we promise you won’t be disappointed!
Cheesy Taco Rice Skillet
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef (or your chosen protein) and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion to the skillet and cook with the beef for 5-7 minutes, or until the onion is softened and translucent. Stir in the minced garlic and cook for 1 minute more until fragrant.1 tablespoon olive oil, 1 pound ground beef, 1 medium yellow onion, 2 cloves garlic
- Sprinkle the taco seasoning over the meat and onion mixture. Stir well to coat everything evenly. Add the cooked rice to the skillet and stir it in to combine with the seasoned beef.1 packet (1 ounce) taco seasoning, 1 ½ cups cooked white or brown rice
- Pour in the undrained diced tomatoes, the rinsed and drained black beans, and the undrained Rotel diced tomatoes and green chilies. Stir everything together to distribute the ingredients.1 (15-ounce) can diced tomatoes, 1 (15-ounce) can black beans, 1 (10-ounce) can Rotel diced tomatoes and green chilies
- Pour in the beef broth (or your chosen broth). Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet, and let it cook for 10-15 minutes. This simmering time allows the flavors to meld together beautifully and for the liquid to reduce slightly, creating a wonderfully saucy base. Stir occasionally to prevent sticking.1 cup beef broth
- Once the rice mixture has simmered and thickened to your liking, remove the lid. Sprinkle the shredded cheddar cheese (or Mexican blend) evenly over the top of the skillet. Cover the skillet again for 2-3 minutes, or until the cheese is completely melted and gooey. For an extra melty finish, you can briefly place the skillet under a broiler for 1-2 minutes, watching very carefully to prevent burning.1 ½ cups shredded cheddar cheese
- Remove the skillet from the heat. Serve the Cheesy Taco Rice Skillet hot, directly from the skillet, or spoon it into bowls. Garnish generously with your favorite taco toppings like shredded lettuce, diced tomatoes, fresh cilantro, a dollop of sour cream, or some sliced jalapeños.sour cream, shredded lettuce, diced tomatoes, chopped cilantro, sliced jalapeños, avocado, salsa