If you’re craving a hearty, comforting dinner that comes together fast and hits every flavor note, this Cheesy Taco Rice Skillet is the answer. With lean ground beef, black beans, sweet corn, and bold taco spices, all tossed together with rice and melted cheese, this dish is the perfect one-skillet wonder.
Whether it’s a busy weeknight or you’re meal prepping for the week ahead, this recipe is quick, protein-packed, and full of Tex-Mex flavor. Plus, it’s easily customizable and family-friendly. The whole thing comes together in under 30 minutes, and cleanup is a breeze!
Why You’ll Love This Recipe
- One-pan convenience: Minimal dishes and super fast cleanup
- Hearty and filling: Packed with protein and fiber
- Quick cook time: Ready in under 30 minutes
- Customizable: Use any salsa, add veggies, or swap meats
- Perfect for meal prep: Great leftovers for lunch the next day
Ingredients
Here’s what you’ll need to make this cheesy taco skillet:
- 1 lb lean ground beef
- ½ medium onion, diced
- 3 tbsp taco seasoning
- ½ cup prepared salsa (store-bought or homemade; avoid chunky varieties)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) sweet corn, not drained
- 1 can (10 oz) diced tomatoes and green chiles, not drained
- 1 bag (8.5 oz) Ready Rice, microwaved (e.g., Uncle Ben’s Spicy Mexican style)
- 4 oz Colby Jack cheese, shredded from the block
- Optional garnishes: Fresh cilantro, avocado slices, sour cream, crushed tortilla chips
Instructions
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Step 1: Cook the Beef and Onions
Heat a large oven-safe skillet over medium heat and spray it with avocado or olive oil. Add the ground beef and diced onion. Cook for 8–10 minutes, breaking up the beef with a spoon, until the meat is browned and the onions are soft.
Step 2: Add Seasoning and Salsa
Stir in the taco seasoning and salsa. Mix until the beef is evenly coated. This adds bold flavor and helps the mixture come together.
Step 3: Mix in the Veggies
Add the black beans, corn (with liquid), and the undrained diced tomatoes with green chiles. Stir everything together and let it simmer for 5–6 minutes. This allows the flavors to meld and reduces some of the excess liquid.
Step 4: Add the Rice and Cheese
Microwave the rice according to the package instructions and add it to the skillet. Stir well to evenly distribute.
Sprinkle the shredded Colby Jack cheese evenly over the top of the mixture.
Step 5: Broil Until Bubbly
Preheat your oven to Broil and set the rack to the middle. Place the skillet under the broiler and cook until the cheese is melted and bubbly—this only takes about a minute, so keep an eye on it!
Step 6: Garnish and Serve
Top your cheesy taco skillet with chopped cilantro, sliced avocado, a dollop of sour cream, or crushed tortilla chips for crunch. Serve hot and enjoy!
Tips and Variations
- Make it vegetarian: Swap ground beef for meatless crumbles or more black beans.
- Spice it up: Add a diced jalapeño with the onions or a splash of hot sauce before broiling.
- Change the cheese: Use cheddar, pepper jack, or a Mexican blend.
- Make it creamy: Stir in a spoonful of sour cream or cream cheese before adding the cheese.
- Double it up: Easily doubled for feeding a crowd or large families.
Serving Suggestions
This dish is perfect on its own, but you can also serve it with:
- Warm tortillas or tortilla chips
- A side of guacamole or pico de gallo
- A light salad with lime vinaigrette
- Cornbread or jalapeño muffins
Storage and Reheating
Store: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat: Microwave in 30-second intervals or reheat on the stove with a splash of water to loosen.
Freeze: Freeze individual portions for up to 3 months. Thaw in the fridge overnight and reheat as needed.
Final Thoughts
This Cheesy Taco Rice Skillet is a must-try for taco night, game day, or any night you need something quick, satisfying, and full of bold flavors. It’s budget-friendly, endlessly adaptable, and guaranteed to be a hit with the whole family.
Once you make this, it just might become your go-to skillet dinner.
Cheesy Taco Rice Skillet
Ingredients
- 1 lb lean ground beef
- ½ medium onion diced
- 3 tbsp taco seasoning
- ½ cup prepared salsa store-bought or homemade; avoid chunky varieties
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz sweet corn, not drained
- 1 can 10 oz diced tomatoes and green chiles, not drained
- 1 bag 8.5 oz Ready Rice, microwaved (e.g., Uncle Ben’s Spicy Mexican style)
- 4 oz Colby Jack cheese shredded from the block
Optional garnishes: Fresh cilantro, avocado slices, sour cream, crushed tortilla chips
Instructions
Step 1: Cook the Beef and Onions
- Heat a large oven-safe skillet over medium heat and spray it with avocado or olive oil. Add the ground beef and diced onion. Cook for 8–10 minutes, breaking up the beef with a spoon, until the meat is browned and the onions are soft.
Step 2: Add Seasoning and Salsa
- Stir in the taco seasoning and salsa. Mix until the beef is evenly coated. This adds bold flavor and helps the mixture come together.
Step 3: Mix in the Veggies
- Add the black beans, corn (with liquid), and the undrained diced tomatoes with green chiles. Stir everything together and let it simmer for 5–6 minutes. This allows the flavors to meld and reduces some of the excess liquid.
Step 4: Add the Rice and Cheese
- Microwave the rice according to the package instructions and add it to the skillet. Stir well to evenly distribute.
- Sprinkle the shredded Colby Jack cheese evenly over the top of the mixture.
Step 5: Broil Until Bubbly
- Preheat your oven to Broil and set the rack to the middle. Place the skillet under the broiler and cook until the cheese is melted and bubbly—this only takes about a minute, so keep an eye on it!
Step 6: Garnish and Serve
- Top your cheesy taco skillet with chopped cilantro, sliced avocado, a dollop of sour cream, or crushed tortilla chips for crunch. Serve hot and enjoy!
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