Cheesy Taco Rice Skillet With Ground Beef
This cheesy taco rice skillet with ground beef is a hearty, bold, and melty one-pot wonder perfect for weeknight dinners. Quick, delicious, and kid-approved, it's packed with Tex-Mex flavor and topped with gooey cheese.
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
Add black beans or corn with the tomatoes to stretch the dish. For a crispy cheese topping, broil for 2 minutes if using an oven-safe skillet. Leftovers are great in burritos or stuffed peppers.