The One-Pot Taco Rice Skillet is the answer to your weeknight dinner dreams: hearty, zesty, and bubbling with flavor, this dish combines juicy ground beef, vibrant veggies, and melty cheese—all cooked together in one pan for ultimate convenience. Every bite delivers the comfort of classic tacos with the satisfying heartiness of a loaded rice bowl, all in under 40 minutes and with minimal dishes to wash. If you’re craving a meal that’s equal parts festive and family-friendly, this One-Pot Taco Rice Skillet will become your go-to favorite!
Ingredients You’ll Need
What makes this One-Pot Taco Rice Skillet so special is the way simple pantry staples come together to create something downright crave-worthy. Each ingredient has a job to do: adding a pop of flavor, introducing creamy texture, or providing that irresistible color that gets mouths watering even before the first bite.
- Ground beef (1 pound): The heart of the dish, giving it rich flavor and a tender bite.
- Diced onion (1 small): Brings sweetness and depth that balances out the spices.
- Garlic (2 cloves, minced): Adds a subtle aromatic punch that elevates everything around it.
- Olive oil (1 tablespoon): Helps the aromatics cook up soft and fragrant while preventing sticking.
- Long grain white rice (1 cup): The foundation that soaks up all the flavors, keeping every spoonful hearty.
- Canned diced tomatoes with juices (14.5-ounce): Adds tang, moisture, and little ruby pops of color.
- Black beans (1 can, drained and rinsed): For creamy texture and extra staying power—plus a touch of earthiness.
- Frozen corn (1 cup): Sweet, juicy kernels that brighten up the skillet visually and in taste.
- Beef broth (2 1/4 cups): Infuses everything with savory depth while helping the rice cook to fluffy perfection.
- Taco seasoning (2 tablespoons): The magic flavor packet—spicy, smoky, and unmistakably “taco.”
- Shredded cheddar cheese (1 cup): Melts into gooey rivulets for that perfect cheesy finish.
- Salt and pepper (to taste): Enhance every flavor from the background—don’t skip these!
- Chopped fresh cilantro and lime wedges (for garnish): Add a fresh, zippy finish that wakes up every forkful.
How to Make One-Pot Taco Rice Skillet
Step 1: Sauté Aromatics
Begin by heating the olive oil in a large skillet over medium heat. Once shimmering, toss in the diced onion and let it cook for 2-3 minutes, just until it starts to turn soft and fragrant. Add in the minced garlic and stir for about 30 seconds—just enough for that garlicky aroma to let you know something good is on the way.
Step 2: Brown the Beef
Add the ground beef directly into the skillet, breaking it up as it browns. Stir occasionally until the beef is no longer pink. If there’s extra grease, feel free to drain it off, but leave just a bit for that classic flavor and juiciness in your One-Pot Taco Rice Skillet.
Step 3: Build the Skillet
Now comes the fun part: add the rice, diced tomatoes (with their juices), black beans, corn, beef broth, and the taco seasoning. Stir it all together, making sure every grain and veggie is bathed in that delicious broth. This is where the dish really starts to come alive!
Step 4: Simmer Until Perfect
Bring the mixture just to a boil, then turn the heat down super low and cover the skillet. Let it simmer gently for about 18-20 minutes. When you peek under the lid and see that the rice is tender and most of the liquid has been absorbed, you know it’s ready for the next step.
Step 5: Add the Cheesy Finale
With the skillet off the heat, sprinkle in the shredded cheddar cheese. Give it a gentle stir so the cheese melts into gooey ribbons throughout the pan. Taste and adjust with salt and pepper if needed. It should smell heavenly—and look even better.
Step 6: Garnish and Serve
Right before serving, sprinkle the One-Pot Taco Rice Skillet with fresh cilantro and a squeeze of lime. This brightens the flavors and adds that restaurant-style finish everyone loves.
How to Serve One-Pot Taco Rice Skillet
Garnishes
For the perfect finishing touch, go bold with your garnishes! Try a generous handful of chopped fresh cilantro and a big squeeze of lime juice over the top. If you’re feeling extra fancy, scatter a few sliced jalapeños or a dollop of sour cream. The freshness and zing make the One-Pot Taco Rice Skillet utterly irresistible.
Side Dishes
This is a hearty, meal-in-one dish, but you can round out your table with some crunchy tortilla chips, a bowl of guacamole, or a side salad with crisp lettuce and radishes. Light and fresh sides balance the rich, cheesy skillet beautifully.
Creative Ways to Present
Scoop the One-Pot Taco Rice Skillet into colorful bowls and top each one with different fixings—chopped tomatoes, avocado, jalapeños, a sprinkle of more cheese, or even crushed tortilla chips for crunch. You can even spoon it inside warm flour tortillas for makeshift burritos or serve as a festive taco rice bar for a party.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature, then transfer them into airtight containers. The One-Pot Taco Rice Skillet stays fresh in the fridge for up to 4 days—making it a fantastic option for lunch meal prep or quick weeknight dinners.
Freezing
Want to enjoy the flavors beyond the week? Scoop cooled portions of the One-Pot Taco Rice Skillet into freezer bags or containers. Freeze for up to 2 months. Just keep in mind that rice may soften a little after thawing, but the flavors remain spot on.
Reheating
To reheat, add a splash of water or broth to your portion and microwave in 1-minute bursts, stirring between, until piping hot. For larger batches, a skillet over low heat works great—again, add a little liquid to bring back the skillet’s signature sauciness.
FAQs
Can I use brown rice instead of white?
You sure can! Just keep in mind that brown rice takes longer to cook and will require a little extra broth. Taste as you go and add liquid if the mixture seems too dry.
Is One-Pot Taco Rice Skillet spicy?
The base recipe is flavorful but not overly spicy, which makes it great for the whole family. For extra heat, toss in some chopped jalapeños, a dash of hot sauce, or use a spicy taco seasoning blend.
Can I make this vegetarian?
Absolutely! Swap the ground beef for extra beans or crumbled tofu, use vegetable broth, and the One-Pot Taco Rice Skillet becomes a hearty meatless favorite that even carnivores will love.
What if I don’t have cheddar cheese?
Feel free to get creative! Monterey Jack, pepper jack, or a Mexican blend cheese all work beautifully, giving you a slightly different but equally creamy finish.
Can I double the recipe for a crowd?
Definitely! Use the biggest skillet or a Dutch oven, and make sure to stir occasionally as it simmers. Doubling makes the One-Pot Taco Rice Skillet perfect for parties, potlucks, or family gatherings.
Final Thoughts
If you’re searching for a comforting, crowd-pleasing dinner that’s as easy as it is delicious, the One-Pot Taco Rice Skillet will win you over with its bold flavors and fuss-free cleanup. Give it a try—you might just find yourself making it again and again!
Print
One-Pot Taco Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This One-Pot Taco Rice Skillet is a flavorful and easy weeknight dinner that combines seasoned ground beef, rice, beans, and corn in a cheesy, comforting skillet meal.
Ingredients
Ground Beef Mixture:
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Rice and Beans:
- 1 cup long grain white rice
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 1/4 cups beef broth
- 2 tablespoons taco seasoning
Finishing Touches:
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Chopped fresh cilantro and lime wedges for garnish
Instructions
- Prepare Ground Beef Mixture: In a large skillet, heat olive oil over medium heat. Sauté diced onion until softened. Add garlic and cook briefly. Brown ground beef in the skillet, breaking it up as it cooks.
- Add Rice and Beans: Stir in rice, diced tomatoes, black beans, corn, beef broth, and taco seasoning. Bring to a boil, then cover, reduce heat to low, and simmer for 18-20 minutes until rice is tender.
- Finish and Serve: Remove skillet from heat and stir in shredded cheese until melted. Season with salt and pepper to taste. Garnish with cilantro and lime wedges before serving.
Notes
- For a spicier dish, consider adding chopped jalapeños or hot sauce.
- Ground turkey or chicken can be substituted for beef.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 4g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 55mg
