Looking for a fast and flavorful dinner? This Cheesy Taco Rice Skillet brings all the deliciousness of taco night into one easy, protein-packed dish that comes together in just 30 minutes! With lean ground beef, black beans, corn, spicy Mexican rice, and gooey melted cheese, this meal is both satisfying and super simple to make. Plus, it’s perfect for busy weeknights when you want something comforting without all the fuss.
Why You’ll Love This Recipe:
- One-pan meal: Everything cooks in one skillet, saving you time and cleanup.
- Ready in 30 minutes: A quick dinner that doesn’t skimp on flavor.
- Customizable toppings: Add your favorite toppings like avocado, cilantro, or sour cream for extra flair.
- Family-friendly: A meal that both kids and adults will love, and you can easily modify it to meet dietary needs.
Ingredients:
- Ground Beef: Lean ground beef is ideal, but you can use ground turkey or chicken for a lighter option.
- Onion: Any type of onion works, but yellow onions are commonly used for their flavor and sweetness.
- Taco Seasoning: Use your favorite taco seasoning blend or make your own with chili powder, cumin, and garlic powder.
- Salsa: Choose a smooth, mild salsa (homemade or store-bought).
- Black Beans: Canned black beans, drained and rinsed, add texture and protein.
- Sweet Corn: Canned corn adds a sweet pop of flavor; don’t drain it!
- Diced Tomatoes & Green Chilies: Canned tomatoes with green chilies (like Ro-tel) give this dish a little heat and extra flavor.
- Ready Rice: Pre-cooked rice like Uncle Ben’s Spicy Mexican-style rice makes the meal even faster.
- Cheese: Shredded Colby Jack cheese (or cheddar or Mexican blend) adds the perfect melty, creamy finish.
- Toppings: Fresh cilantro, sliced avocado, sour cream, and tortilla chips are great additions!
How to Make This Cheesy Taco Rice Skillet:
- Cook the Ground Beef and Onion: Heat a large oven-safe skillet over medium heat and spray with oil. Add the ground beef and onions, cooking until the beef is browned and the onions are soft.
- Simmer the Ingredients: Stir in taco seasoning and salsa, then add black beans, corn, and diced tomatoes (undrained). Let it simmer for a few minutes until the liquid cooks down.
- Add the Rice and Cheese: Stir in the cooked rice and top with shredded cheese. Place the skillet under the broiler for 1-2 minutes until the cheese is bubbly and golden.
- Garnish and Serve: Add fresh cilantro, avocado slices, sour cream, and tortilla chips. Serve hot and enjoy!
Recipe Tips:
- Shred Your Own Cheese: For the best melting quality, shred cheese from the block rather than using pre-shredded.
- Spice It Up: Add diced jalapeños or use a spicier salsa to increase the heat.
- Vegetarian Version: Swap out the beef for more beans or a meat substitute like crumbled tofu or soy crumbles.
Serving Suggestions:
Serve this dish with warm tortillas, extra chips, or a side of pico de gallo and lime wedges for extra flavor. The cheesy taco rice is also perfect for a casual dinner with friends and family!
Storing and Reheating:
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Freezer: Store in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
FAQ:
- Can I make this ahead of time? Yes, you can prep the taco beef and rice mixture and store it in the fridge. When ready to serve, add cheese and broil to melt.
- Is this recipe gluten-free? Yes, as long as you use gluten-free taco seasoning and ensure all canned ingredients are gluten-free.
Whether you’re making taco night easier or need a quick dinner for the family, this Cheesy Taco Rice Skillet is a delicious, satisfying choice!