Skip the taco shells and whip up this 30-minute Cheesy Taco Rice Skillet for an easy, one-pan dinner packed with bold Mexican flavor! This satisfying skillet casserole is loaded with lean ground beef, canned black beans, sweet corn, ready rice, melty cheese, and zesty salsa. It’s the perfect protein-packed alternative to traditional taco night.
Why You’ll Love This Taco Rice Skillet:
- Quick and easy: Ready in under 30 minutes with minimal prep.
- One skillet: Less mess, easy cleanup.
- Family-friendly: Kid-approved and endlessly customizable.
Ingredients:
- 1 lb lean ground beef
- 1/2 medium onion, diced
- 3 tbsp taco seasoning
- 1/2 cup restaurant-style salsa (mild, medium, or hot)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can sweet corn, not drained
- 1 (10 oz) can diced tomatoes with green chiles
- 1 (8.5 oz) package ready Mexican-style rice, cooked according to package directions
- 4 oz Colby Jack cheese, shredded from the block
- Optional garnishes: chopped cilantro, avocado slices, sour cream, crushed tortilla chips
Instructions:
- Cook beef and onions: In a large oven-safe skillet over medium heat, spray with oil and cook the ground beef and onions until browned and softened, about 8-10 minutes.
- Add flavor: Stir in taco seasoning and salsa.
- Simmer the mix: Add black beans, corn (with liquid), and tomatoes with chiles. Simmer for 5-6 minutes until most liquid is absorbed.
- Add rice and cheese: Stir in the cooked rice. Top with shredded cheese.
- Broil: Place under the broiler for 1-2 minutes until cheese is bubbly.
- Garnish and serve: Add fresh cilantro, avocado, sour cream, or chips as desired.
Recipe Tips & Variations:
- Cheese tip: Shred your cheese from the block for the best melt.
- No oven-safe skillet? Transfer to a baking dish before broiling.
- Want more veggies? Add bell peppers or minced garlic while sautéing the onion.
- Make it spicy: Add diced jalapeños or hot sauce.
- Rice options: Use cooked long-grain rice, brown rice, or cauliflower rice.
Storage:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions:
Serve this cheesy taco rice skillet with tortilla chips, fresh lime wedges, and a scoop of pico de gallo for a fiesta-worthy meal any night of the week!