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One-Pan Cheesy Taco Rice Skillet

A quick and tasty one-pan meal combining the bold flavors of tacos with cheesy rice, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rice Use white or brown rice, adjust cooking time accordingly.
  • 1 lb ground beef or turkey Choose based on preference.
  • 1 can black beans, drained and rinsed Canned beans for convenience.
  • 1 cup corn, frozen or canned Add flavor and sweetness.
  • 1 packet taco seasoning Can substitute with homemade seasoning.
  • 2 cups chicken or beef broth Adds depth of flavor.
  • 1 cup shredded cheese Choose your favorite cheese.
  • to taste Salt and pepper Adjust to personal preference.
  • Chopped cilantro for garnish Optional, for freshness.

Method
 

Preparation
  1. In a large skillet, brown the ground beef or turkey over medium heat until fully cooked. Drain the excess fat.
  2. Add the rice, black beans, corn, taco seasoning, and broth to the skillet. Stir to combine.
  3. Bring the mixture to a boil, then reduce heat and cover. Simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
  4. Stir in the shredded cheese until melted and well combined.
  5. Season with salt and pepper to taste.
  6. Garnish with chopped cilantro before serving.

Notes

To store leftovers, let the dish cool completely. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 2-3 months. Reheat in the microwave or on the stovetop.