Taco Rice

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This Cheesy Taco Rice skillet recipe is a delicious one-pan meal that combines all your favorite taco flavors into a hearty dish. This easy taco rice recipe is loaded with veggies, beans, rice, tomatoes and your choice of ground meat. Top it with your favorite taco toppings for a family-friendly meal that’s sure to please!

Course Dinner

Cuisine Mexican

Keyword taco rice, taco rice recipe, taco rice skillet

Prep Time 10

Cook Time 28

Total Time 38

Servings servings

Calories 502kcal

Author Trish - Mom On Timeout

Ingredients

1 tablespoon extra virgin olive oilolive oil
1 small yellow onion diced
1 medium bell red pepper diced
1 pound lean ground beef or ground turkey
3 cloves garlic minced
4 teaspoons taco seasoning
½ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
2 cups chicken broth low sodium
10 ounces diced tomatoes and green chiles 1 can, undrained (Rotel)
1 cup long-grain white rice uncooked
15 ounces black beans 1 can, drained and rinsed
1 ½ cups frozen corn kernels
1 ½ cups Colby Jack cheese shredded, about 6 ounces

Taco Topping

diced tomatoes
pico de gallo
sour cream
jalapenos
cheese
avocadoes
guacamole

Instructions

Heat the olive oil in a large skillet over medium heat.
1 tablespoon extra virgin olive oilolive oil
Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
1 small yellow onion, 1 medium bell red pepper
Add the ground beef to the skillet and cook until browned and no longer pink, breaking it up with a spoon as it cooks.
1 pound lean ground beef
Stir in the minced garlic, taco seasoning, salt and black pepper, cooking for 1-2 minutes until fragrant.
3 cloves garlic, 4 teaspoons taco seasoning, ½ teaspoon fine sea salt, ¼ teaspoon fresh ground black pepper
Stir in the chicken broth, diced tomatoes and green chiles (including juice), uncooked rice, black beans, and frozen corn kernels, bringing the mixture to a boil.
2 cups chicken broth, 10 ounces diced tomatoes and green chiles, 1 cup long-grain white rice, 1 ½ cups frozen corn kernels, 15 ounces black beans
Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
Remove the skillet from the heat and sprinkle the shredded cheese over the top. Cover and allow the skillet to sit for a few minutes until the cheese is melted.
1 ½ cups Colby Jack cheese
Serve warm with your favorite taco toppings if desired.
diced tomatoes, pico de gallo, sour cream, jalapenos, cheese, avocadoes, guacamole

Notes

Storage Information

Refrigerator: Store the leftover taco skillet in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until heated through.

Freezer: If you want to keep it longer, you can freeze the taco skillet for up to 3 months. For best results, consume it within 1-2 months for optimal flavor and texture.

Reheating: When reheating, add a splash of chicken broth or water to the skillet to help revive the moisture.

Check out the post above for FAQs, ingredient substitutions, tips and more!

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