Description
This Mexican Taco Rice Skillet is a comforting and flavorful one-pan meal combining seasoned ground beef, rice, tomatoes, and cheese. Ready in just 30 minutes, it’s perfect for a quick family dinner or meal prep, delivering classic taco flavors with the convenience of a skillet-cooked rice dish.
Ingredients
Scale
Meat and Vegetables
- 1 lb. Lean Ground Beef (85% lean)
- 1 large Onion (finely diced)
- 1 Jalapeno (diced, OPTIONAL)
Seasonings
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 3 Tablespoons Taco Seasoning
- 1/4 teaspoon Garlic Powder
Liquids and Canned Goods
- 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
Grains and Dairy
- 1 cup Uncooked Rice
- 2 cups Cheddar Cheese or Mexican Cheese blend (shredded)
Garnish
- Cilantro (chopped)
Instructions
- Prepare Skillet: Heat a large, deep skillet over medium-high heat to ensure it’s hot enough for cooking the ground beef and vegetables evenly.
- Cook Ground Beef: Add ground beef, finely diced onion, diced jalapeno (optional), salt, and pepper to the skillet. Brown the beef thoroughly and soften the onions, stirring occasionally. Once cooked, drain any excess grease from the skillet.
- Add Seasonings: Stir in the taco seasoning and garlic powder, mixing well to coat the meat and onion mixture evenly with the spices.
- Combine Ingredients: Add the tomato sauce, Rotel tomatoes (with their juices), beef broth, and uncooked rice to the skillet. Stir gently to combine all ingredients and 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 the liquid.
- Melt Cheese: Sprinkle the shredded cheddar or Mexican cheese blend evenly over the cooked rice and beef mixture. Cover the skillet again and let the cheese melt for a few minutes.
- Serve: Remove the skillet from heat, garnish with freshly chopped cilantro, and serve hot. Enjoy with your favorite taco toppings if desired.
Notes
- For a spicier dish, leave the jalapeno seeds in or add extra diced jalapenos.
- Use chicken broth instead of beef broth for a lighter flavor variation.
- Try substituting ground turkey or chicken for a leaner protein option.
- Make sure the rice is fully submerged in liquid to prevent burning and ensure even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
