This cheesy taco rice skillet is a quick, one-pan dinner packed with hearty flavor. It's perfect for busy nights when you want something filling, homemade, and ready in minutes.
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There are some nights when I just don't have the energy to make a big, complicated dinner, and that's when a Mexican beef and rice skillet comes to the rescue. It's the kind of meal that feels hearty and satisfying without requiring a pile of dishes. Everything cooks in one pan, which means less time in the kitchen and more time actually enjoying the food.
Sometimes I keep it simple with just beef, taco seasoning, rice, and a little cheese on top, but other times I'll load it up with lettuce, olives, or even a dollop of sour cream. It's easy to customize depending on what I have in the fridge, and everyone at the table can add their favorite toppings. That flexibility makes it a go-to meal in my house.
Ingredients
- Lean ground beef - Provides a hearty, protein-packed base with rich flavor.
- Canned diced tomatoes - Adds tangy sweetness and moisture to the dish.
- Water - Helps cook the rice and blend the flavors together.
- Parboiled white rice - Cooks evenly and absorbs the seasonings for a flavorful base.
- Chili powder - Brings bold, smoky spice to the dish.
- Ground cumin - Adds earthy depth and a warm, savory flavor.
- Sea salt - Enhances and balances all the other flavors.
- Ground black pepper - Gives a subtle kick and sharpness.
- Ground paprika - Adds mild heat and a touch of smokiness.
- Garlic powder - Infuses a savory, aromatic flavor without extra prep.
- Onion powder - Contributes sweetness and depth to the seasoning mix.
- Crushed red pepper flakes - Adds heat and a spicy edge.
- Dried oregano - Provides a hint of herbal flavor for balance.
- Shredded Colby Jack cheese - Melts into a creamy, cheesy topping.
- Shredded lettuce - Brings freshness and crunch to the dish.
- Sliced black olives (optional) - Adds briny, salty flavor as a garnish.
Scroll down to the recipe card for quantities used.
Instructions
Heat a large skillet over medium-high heat. Add the beef, cooking and stirring until the beef is browned, about 5 minutes. Drain any excess grease.
Mix in the tomatoes, water, rice, and seasonings, then bring the mixture to a boil.
Lower the heat to medium-low, cover, and let it simmer for about 25 minutes, or until the rice is tender.
Before serving, sprinkle with a blend of shredded cheese, lettuce, and olives (if using).
Hint: Keep the pan covered while the rice cooks so it absorbs the liquid evenly and stays tender without drying out.
Variations
- Switch up the protein - Use ground turkey, chicken, pork, or even plant-based crumbles instead of beef.
- Replace the water - Try using beef broth instead of water for a stronger beef taste.
- Add extra veggies - Stir in bell peppers, corn, or zucchini for more flavor and nutrition.
- Make it spicier - Increase the red pepper flakes or add green chilies for extra heat.
- Try different cheeses - Swap Colby Jack with cheddar, Monterey Jack, or a Mexican blend.
- Change the toppings - Add sour cream, guacamole, pico de gallo, sliced jalapeños, black beans, salsa, or fresh cilantro for variety.
- Use different rice - Substitute with brown rice, long grain rice, or cauliflower rice (adjusting cook time as needed).
Tips
Top tip: Let the dish rest for 5 minutes after cooking so the rice can finish absorbing any remaining liquid and the flavors can meld together.
- Use a nonstick or well-seasoned skillet to prevent the rice from sticking.
- Taste the mixture before adding toppings and adjust seasonings if needed.
- Keep the lid snug while simmering to trap steam and cook the rice evenly.
- Stir in a little sour cream or cream cheese before serving for a creamier texture.
- Double the recipe in a larger skillet if cooking for a crowd.
Serving suggestions
This quick and easy taco rice is hearty enough to stand on its own, but it also pairs beautifully with fresh sides. A crisp green salad or a bowl of tortilla chips with salsa can balance out the richness of the dish. For something a little more unique, try serving it alongside a mixed berry caprese salad for a refreshing and colorful contrast.
When it comes to toppings, the fun is in letting everyone build their own plate. Set out bowls of baked tortilla strips, sour cream, guacamole, salsa, or jalapeños so your family or guests can customize each serving. It makes dinner feel interactive and ensures that everyone gets exactly what they like on their taco beef and rice.
Of course, every savory meal deserves a sweet finish. This taco skillet recipe pairs perfectly with leche flan which is an easy, portion-friendly option to satisfy your sweet tooth. It's warm, fruity, and just the right amount of satisfaction to end a cozy dinner.
Storage
You can store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When you're ready to enjoy it again, reheat individual portions in the microwave with a splash of water or broth to keep the rice from drying out.
If you prefer stovetop reheating, warm it in a skillet over medium-low heat, stirring occasionally and adding a little liquid as needed until heated through. This keeps the flavors fresh and the texture just as satisfying as when it was first made.
FAQs
Yes! Ground turkey, chicken, or even plant-based crumbles work well as substitutes and still deliver great flavor.
You can, but the cooking time may be longer, and you may need to adjust the liquid slightly to ensure the rice cooks fully.
Yes, you can freeze it in a sealed container for up to 2 months; just thaw overnight in the fridge and reheat with a little liquid to refresh the rice.
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Recipe
Taco Rice Skillet
Ingredients
- 1 pound ground beef
- 14.5 ounces canned diced tomatoes
- 2 cups water
- 1 cup parboiled rice
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- 1 cup shredded Colby Jack cheese
- 1 cup shredded lettuce
- ¼ cup sliced black olives optional
Instructions
- Heat a large skillet over medium heat. Add the beef, cooking and stirring until the beef is browned, about 5 minutes. Drain any excess grease.
- Mix in the tomatoes, water, rice, and seasonings, then bring the mixture to a boil. Lower the heat to medium-low, cover, and let it simmer for about 25 minutes, or until the rice is fully cooked.
- Before serving, sprinkle with a blend of shredded cheese, lettuce, and olives (if using).
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