If you’re staring into your fridge wondering what on earth to do with that pack of ground beef, honey, you just found your answer. This cheesy taco rice skillet with ground beef is everything you want in a weeknight dinner. It’s hearty, bold, melty, and comes together in one pot like magic. Whether you’re cooking for your family, your roommates, or just yourself and a hungry appetite, this skillet is your new kitchen best friend. Grab a wooden spoon and let’s get to it.
Why This Recipe Works
This dish is made in one pot which means less cleanup and more flavor. Ground beef and taco spices bring bold taste without much fuss. Melty cheese makes every bite creamy and craveable. It’s pantry-friendly and budget-loving. It reheats like a dream for lunch the next day. Kids and picky eaters? They’ll ask for seconds.
Ingredients
Ground beef is our star here. It cooks fast, soaks up taco seasoning, and gives the dish its hearty bite. Go for 80/20 for the most flavor, but you can lean leaner if you prefer.
White rice is our base. It cooks right in the same skillet, soaking up every drop of spiced broth and beefy goodness. Long grain holds its shape well and doesn’t turn mushy.
Onion and garlic build the flavor from the ground up. You’ll sauté them first, and that scent alone will have folks drifting into the kitchen.
Bell peppers add a bit of sweetness and crunch. Use whatever color you’ve got. Red or orange work beautifully here.
Canned diced tomatoes with green chilies bring in that Tex-Mex personality. Tangy, juicy, and just enough heat.
Taco seasoning is the shortcut to big flavor. Use your favorite packet or whip up your own blend if you keep spices stocked.
Beef broth gives the rice something to cook in and brings savory richness to the whole skillet.
Cheddar cheese is what makes this dish truly cheesy. Sharp cheddar melts beautifully and adds a salty finish that balances the spices.
Green onions and sour cream are optional, but they sure add a fresh, cool contrast to all the warm taco spice.
Step by Step Instructions
Start by heating a large, deep skillet over medium heat. Toss in your ground beef and break it up with your spoon. Let it sizzle until it browns up nicely. If there’s too much grease, scoop a little out, but leave a bit for flavor.
Add your chopped onion and bell pepper right into the beef. Cook it all together until the veggies soften, about five minutes. Stir in the garlic and cook just one minute more so it doesn’t burn.
Now, pour in your taco seasoning. Let it toast for a few seconds to wake it up. Then, add the rice straight into the skillet. Give it a good stir to coat the grains in all that seasoned goodness.
Pour in the can of diced tomatoes with green chilies, juice and all, and then the beef broth. Give everything a stir, bring it to a gentle boil, then cover the skillet with a lid and reduce the heat to low.
Let the rice simmer for about twenty minutes. You’ll want to check it around fifteen, give it a gentle stir, and make sure it’s not sticking or drying out. If it looks thirsty, splash in a bit more broth or water.
Once the rice is tender and has soaked up most of the liquid, sprinkle your shredded cheddar cheese all over the top. Turn off the heat and cover the skillet again. Let it sit for five minutes so the cheese gets all melty and gooey.
Now lift the lid and take a deep whiff. That’s the smell of dinner done right. Garnish with green onions or a little sour cream if you like, and serve it straight from the skillet.
Mistakes to Avoid
Don’t rush the browning of the ground beef. Color equals flavor, so give it time. Don’t use uncooked rice without enough liquid; it needs that broth to soak up and soften. Avoid lifting the lid too often while the rice cooks, or you’ll lose steam and slow things down. And most importantly, don’t forget the cheese. It’s what makes this cheesy taco rice skillet with ground beef live up to its name.
Pro Tips
If you want to stretch this dish even further, add a can of black beans or corn right when you pour in the tomatoes. This adds both texture and color, plus a little extra nutrition for good measure. If you’re short on time, use minute rice and cut the liquid and cook time in half, just keep your eye on it. Leftovers make terrific burrito fillings or taco-stuffed bell peppers the next day. You can even toss them into a quesadilla. Want a crispy cheese crust on top? Slide the whole skillet under the broiler for two minutes after adding the cheese. Just be sure your skillet is oven-safe.
Serving Suggestions
This skillet shines all on its own, but if you’re feeling extra, serve it with a side of tortilla chips for scooping or a crisp romaine salad tossed in lime vinaigrette. Warm up some soft flour tortillas and let folks make their own taco wraps at the table. For a cool contrast, slice up avocado or serve with a wedge of lime on the side. And if you’re like me and can never resist a touch of hot sauce, go ahead and give it a drizzle.
Cheesy Taco Rice Skillet With Ground Beef
Equipment
- Large Skillet with Lid
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 preferred
- 1 onion chopped
- 1 bell pepper any color, chopped
- 2 cloves garlic minced
- 1 cup white rice long grain preferred
- 1 packet taco seasoning
- 1 can diced tomatoes with green chilies undrained
- 2 cups beef broth
- 1.5 cups cheddar cheese shredded
Optional Toppings
- green onions sliced
- sour cream for garnish
Instructions
- Heat a large skillet over medium heat. Add ground beef and cook until browned. Drain excess grease if needed, leaving a bit for flavor.
- Add chopped onion and bell pepper. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Stir in taco seasoning and let it toast for a few seconds. Add the rice and stir to coat with seasoning.
- Pour in diced tomatoes with chilies (with juice) and beef broth. Stir to combine and bring to a gentle boil.
- Cover, reduce heat to low, and simmer for 20 minutes. Stir halfway through and add more broth if needed.
- Once rice is tender and liquid is mostly absorbed, sprinkle cheese on top. Cover and let sit off heat for 5 minutes to melt.
- Garnish with green onions and sour cream if desired. Serve hot straight from the skillet.
Notes
Frequently Asked Questions
Why did my rice turn out mushy or undercooked?
This skillet relies on just the right rice-to-liquid ratio. Too much broth and your rice may overcook and go mushy. Too little and it won’t cook through. Stick to the recipe’s measurements and don’t peek under the lid too often while it simmers. That steam is doing all the work.
Can I make this ahead for meal prep?
Yes, this cheesy taco rice skillet holds up well in the fridge for up to four days. Just let it cool completely before storing it in an airtight container. When reheating, add a splash of water or broth and microwave covered until hot. It also freezes well for up to two months.
What can I use instead of ground beef?
Ground turkey, chicken, or even plant-based crumbles work just fine here. You may need a bit of extra oil with leaner proteins to avoid sticking, but the flavor will still shine through. You can also use chopped rotisserie chicken in a pinch.
Is this recipe spicy?
That depends on your taco seasoning and the diced tomatoes with green chilies. Most store-bought blends are mild, but if you’re spice-sensitive, choose mild versions of both or skip the chilies and use plain diced tomatoes instead. You can always add heat later with hot sauce at the table.
Let’s Talk Leftovers
If you’ve got leftovers, you’re already winning. Wrap it up in burrito form with extra cheese and a swipe of sour cream, or spoon it into halved bell peppers and bake until bubbly for a whole new dinner. It even plays nice in a breakfast scramble. This is the kind of dish that keeps on giving.
More Easy Skillet Favorites
Love this one-pot magic? Try my cheesy ground beef and potatoes casserole for another stick-to-your-ribs kind of meal. If you’re craving something with a bit of a Southern hug, the hearty chili macaroni delivers. For a simple take on stir-fry nights, don’t miss the easy beef and broccoli skillet. Or, if you’re eyeing something sandwich-y, those ground beef Philly cheesesteaks hit every comfort note just right.
And for even more ideas, this taco rice recipe from The Kitchn is a great guide to the roots of this flavorful fusion.
