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Cheesy Taco Rice Skillet

A quick and flavorful meal inspired by Mexican cuisine, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup uncooked rice (white, brown, or cauliflower rice) Cauliflower rice for a low-carb option.
  • 1 lb ground beef (or ground turkey/chicken) Use ground turkey or chicken for a healthier choice.
  • 1 can black beans Drained and rinsed.
  • 1 cup corn Fresh, frozen, or canned.
  • 1 cup diced tomatoes With green chilies for an extra kick.
  • 1 cup shredded cheese Cheddar, Monterey Jack, or dairy-free alternative.
  • 1 packet taco seasoning Or homemade using cumin, paprika, garlic powder, and onion powder.
Optional Toppings
  • sour cream Can substitute with Greek yogurt.
  • avocado
  • cilantro
  • diced jalapeños

Method
 

Cooking the Rice
  1. Cook your rice according to package directions. If using brown rice, remember it typically takes longer—about 45 minutes, so consider making it ahead of time.
Browning the Meat
  1. In a large skillet over medium heat, add the ground beef. Break it apart with a spatula as it cooks until well-browned.
Combining Ingredients
  1. Once the meat is browned, stir in the taco seasoning, diced tomatoes, black beans, and corn. Mix well and let it simmer for about 5 minutes to combine flavors.
  2. Fold in your cooked rice until well-coated with the meat mixture. Add water if it seems too thick.
Melting the Cheese
  1. Sprinkle the shredded cheese over the top of the skillet, cover, and let it melt for an additional 2-3 minutes.
Serving
  1. Once the cheese is melted, serve hot and top with your choice of garnishes.

Notes

For leftovers or meal prepping, cool the dish and store in airtight containers in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat with a splash of water to keep it moist.