Cheesy Taco Rice Skillet
One-pan Cheesy Taco Rice Skillet with beef, beans, and corn—ready in under 30 minutes!
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!