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
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave.
