Description
This Mexican Taco Rice Skillet is a flavorful and comforting one-pan meal combining seasoned ground beef, rice, tomatoes, and melted cheese. Ready in just 30 minutes, it’s a perfect weeknight dinner that packs all the classic taco flavors into a hearty skillet dish that’s easy to prepare and serves six people.
Ingredients
Scale
Main Ingredients
- 1 lb. Lean Ground Beef (85% lean)
- 1 large Onion (finely diced)
- 1 Jalapeno (diced, OPTIONAL)
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 3 Tablespoons Taco Seasoning
- 1/4 teaspoon Garlic Powder
- 1 (10-ounce) can Rotel Tomatoes (with green chilies or petite diced tomatoes)
- 1 (8-ounce) can Tomato Sauce
- 1 1/2 cups Beef Broth
- 1 cup Uncooked Rice
- 2 cups Cheddar Cheese or Mexican Cheese blend (shredded)
- Cilantro (chopped, for garnish)
Instructions
- Prepare Skillet: Heat a large, deep skillet over medium-high heat to get it ready for cooking the beef and vegetables.
- Cook Ground Beef: Add ground beef, finely diced onion, diced jalapeno (if using), salt, and pepper to the skillet. Brown the beef thoroughly while softening the onions, then drain off any excess grease to keep the dish from being too oily.
- Add Seasonings: Stir in taco seasoning and garlic powder evenly into the beef mixture to infuse it with classic taco spices.
- Combine Ingredients: Pour in tomato sauce, diced tomatoes with green chilies, beef broth, and uncooked rice. Stir gently to make sure the rice is fully submerged in the liquid for even cooking.
- Cook: Bring the mixture to a boil, then reduce heat to low and cover the skillet. Let it simmer gently for 18–20 minutes or until the rice is tender and has absorbed most of the liquid.
- Melt Cheese: Sprinkle shredded cheddar or Mexican cheese blend evenly over the top of the cooked mixture. Cover the skillet again and let the cheese melt completely, about 2-3 minutes.
- Serve: Garnish with chopped cilantro and serve the taco rice skillet hot, optionally with additional desired toppings like sour cream, avocado, or salsa.
Notes
- For a spicier dish, include the jalapeno; omit it for milder flavor.
- Use a deep skillet with a lid to prevent splattering and to ensure the rice cooks evenly.
- You can substitute ground turkey for beef for a leaner alternative.
- If you prefer, use instant rice but reduce the simmer time accordingly and monitor closely.
- This dish reheats well and can be stored in the fridge for up to 3 days.
