Two things I love about cooking are the delightful aroma of spices wafting through the kitchen and creating comforting, satisfying meals for my family. One of the easiest ways to achieve both is with cheesy taco rice skillet. It’s a one-pan wonder packed with flavor, making weeknight dinners a breeze, with minimal cleanup to boot.
This dish combines tender rice with perfectly seasoned meat, beans, and corn, enveloped in gooey melted cheese. It’s a flavor explosion that appeals to everyone at the table, whether kids or adults. Trust me, once you get a taste, you’ll want to make this skillet meal a regular in your weekly rotation.
Why you’ll love cheesy taco rice skillet
- Quick and easy to prepare.
- Packed with bold flavor.
- Minimal dishes required.
- Perfect for meal prep.
- Family-friendly and customizable.
What ingredients do I need for cheesy taco rice skillet?
- 1 lb ground beef, turkey, or chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken or beef broth
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 packet taco seasoning
- 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- Optional Toppings: Sliced green onions, Chopped fresh cilantro, Sour cream, Sliced avocado, Salsa
Ingredient notes & swaps:
- Any ground meat works well, including plant-based alternatives for a vegetarian option.
- Long-grain rice can be substituted with brown rice, though cooking times may vary.
- Omit cheese for dairy-free diets or use a suitable replacement.
How do I make cheesy taco rice skillet step-by-step?
Making cheesy taco rice skillet is straightforward. You’ll start by browning your chosen meat, then mix in the veggies, rice, and seasonings—all in one pan. Finish it off with melting cheese on top for a comforting meal.
- Heat the olive oil or butter in a large skillet over medium heat.
- Add the ground meat and cook until browned, breaking it up as it cooks.
- Stir in the diced onion and garlic, cooking for another 2-3 minutes until fragrant.
- Add the rice, making sure it’s evenly coated with the meat mixture.
- Pour in the broth, diced tomatoes with green chilies, black beans, corn, and taco seasoning.
- Mix everything well and bring it to a boil.
- Reduce the heat to low, cover the skillet, and let it simmer for about 18-20 minutes, until the rice is tender and the liquid is absorbed, stirring occasionally.
- Once the rice is cooked, sprinkle the shredded cheese evenly over the skillet.
- Cover and cook for 2-3 minutes, or until the cheese is melted and bubbly.
- Remove the skillet from heat and let it rest for a few minutes.
- Garnish with optional toppings and serve warm, perhaps with tortilla chips or as taco fillings.
Pro Tip: For an extra kick, consider adding sliced jalapeños or chopped bell peppers during the cooking process.
How should I serve it?
Serve your cheesy taco rice skillet in warm bowls, garnished with sliced green onions and fresh cilantro for a burst of color and flavor. It pairs beautifully with tortilla chips or as a filling for soft tortillas, making it a perfect centerpiece for family taco night.
Can I make it ahead? How do I store and reheat it?
Absolutely! Cheesy taco rice skillet can be stored in the refrigerator for up to 4 days. When you’re ready to enjoy it again, simply reheat in the microwave or on the stovetop, adding a splash of broth to maintain moisture. You can also freeze leftovers for up to 3 months.
How do I fix common issues?
If your rice comes out dry, ensure you’re measuring the liquid correctly next time. Adding a little more broth during cooking can help. If it’s bland, don’t hesitate to sprinkle extra taco seasoning or salt. For soggy rice, reduce the cooking time or uncover it for a few minutes to let excess moisture escape.
What variations can I try?
Feel free to mix and match the ingredients! Swap the black beans for pinto or kidney beans, use quinoa instead of rice for a different texture, or toss in your favorite vegetables like spinach or zucchini for added nutrition. You can even use a blend of cheeses for a gourmet touch.
FAQs
Can I use brown rice instead of white?
Yes! However, brown rice usually requires a longer cooking time and more liquid, so adjust accordingly.
What if I don’t have taco seasoning?
You can make a quick substitute using a blend of cumin, chili powder, and paprika.
Can I make this dish in advance?
Absolutely! You can prepare it ahead of time and store it in the refrigerator for later.
Is this dish spicy?
The spice level depends on the brand of diced tomatoes and taco seasoning you use. If you prefer milder flavors, look for mild options or reduce the amount of seasoning.
What can I use as a topping?
Popular options include sliced avocado, sour cream, salsa, and chopped fresh cilantro. Feel free to get creative!
Cheesy Taco Rice Skillet
Ingredients
Method
- Heat the olive oil or butter in a large skillet over medium heat.
- Add the ground meat and cook until browned, breaking it up as it cooks.
- Stir in the diced onion and garlic, cooking for another 2-3 minutes until fragrant.
- Add the rice, making sure it’s evenly coated with the meat mixture.
- Pour in the broth, diced tomatoes with green chilies, black beans, corn, and taco seasoning.
- Mix everything well and bring it to a boil.
- Reduce the heat to low, cover the skillet, and let it simmer for about 18-20 minutes, until the rice is tender and the liquid is absorbed, stirring occasionally.
- Once the rice is cooked, sprinkle the shredded cheese evenly over the skillet.
- Cover and cook for 2-3 minutes, or until the cheese is melted and bubbly.
- Remove the skillet from heat and let it rest for a few minutes.
- Garnish with optional toppings and serve warm, perhaps with tortilla chips or as taco fillings.