Description
This Cheesy Taco Rice Skillet is a delicious and easy one-pan dinner that combines seasoned ground beef, rice, beans, corn, and cheese for a comforting and flavorful meal. Perfect for busy weeknights, it’s customizable with your favorite toppings like avocado, sour cream, and tortilla chips.
Ingredients
Scale
Main Ingredients
- 1 lb Lean Ground Beef (or ground turkey or diced chicken)
- 0.5 medium Onion, diced (or shallots for milder taste)
- 3 tbsp Taco Seasoning (store-bought or homemade)
- 0.5 cup Prepared Salsa (fresh or store-bought)
- 15 oz Black Beans, drained and rinsed (or pinto beans)
- 15 oz Sweet Corn, undrained (or frozen corn)
- 10 oz Diced Tomatoes and Green Chiles, undrained (or fresh diced tomatoes)
- 8.5 oz Ready Rice, microwaved (or cooked long-grain/brown rice)
- 4 oz Colby Jack Cheese, shredded (shred from block for best melting)
Toppings
- Fresh Cilantro
- Sliced Avocado
- Sour Cream
- Crushed Tortilla Chips
Instructions
- Cook the Beef and Onions: In a large skillet over medium heat, add the lean ground beef and diced onion. Cook until the beef is fully browned and the onions are tender, stirring occasionally to break up the meat.
- Add Taco Seasoning and Salsa: Stir in the taco seasoning and prepared salsa, allowing the mixture to simmer for a couple of minutes so the flavors blend well.
- Add Beans, Corn, and Tomatoes: Pour in the black beans, sweet corn (with liquid), and diced tomatoes with green chiles along with their juices. Stir everything together and let it cook for 5 minutes so the ingredients are heated through.
- Incorporate Rice: Add the microwaved ready rice to the skillet, mixing thoroughly to combine all ingredients evenly. Cook for another 3-5 minutes to heat the rice through and let the flavors meld.
- Add Cheese and Melt: Sprinkle the shredded Colby Jack cheese over the top of the mixture and cover the skillet. Reduce the heat to low and cook until the cheese is melted and gooey, about 3-4 minutes.
- Garnish and Serve: Remove from heat and garnish with fresh cilantro, sliced avocado, sour cream, and crushed tortilla chips as desired. Serve hot for a satisfying, cheesy taco rice skillet dinner.
Notes
- You can substitute ground turkey or diced chicken for the ground beef for a leaner option.
- Using freshly shredded cheese improves melting compared to pre-shredded varieties.
- Adjust the amount of taco seasoning based on your preferred spice level.
- Leftover skillet can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- If preferred, use homemade salsa or fresh diced tomatoes instead of canned options.
