This One Pan Taco Rice Skillet is exactly what I want on a busy night when I don’t have the energy to deal with a sink full of dishes! Seasoned ground beef, rice, corn, and melty cheese all cook together in one skillet, soaking up plenty of bold taco flavor. It’s hearty, kid-friendly, and ready in about 30 minutes with just one pan to clean!
I don’t know about your house, but taco night is basically sacred in mine. The problem is that on a lot of weeknights, I don’t have the energy for a full taco spread with all the fixings and dishes that go with it. That’s exactly why this skillet became a regular on our dinner rotation.
The first time I made it, I was mostly just trying to use up a half bag of shredded cheese and a can of Rotel that had been sitting in my pantry. What came out of that skillet surprised me. It tasted just like taco night, but somehow easier and cozier, like a cross between taco soup and a cheesy rice casserole.
Now it’s one of those recipes I make when I want big flavor without a big mess, and I have a feeling it’s about to become one of your go-tos too.
Why I LOVE this recipe!
- One-pan wonder – Everything cooks in a single skillet, so cleanup is a breeze.
- Ready in about 30 minutes – Perfect for busy weeknights when you need dinner on the table fast.
- Family-friendly flavor – It has all the taco flavor your family already loves, in an easy scoopable form that even picky eaters go for.
- Endlessly customizable – Swap the protein, the toppings, or the spice level to make it your own every time.
Recipe Notes
This Taco Rice recipe is as simple as promised! The beef, veggies, rice, and seasonings all cook together in one pan, so the rice actually absorbs all that seasoned, saucy flavor instead of being an afterthought. It’s a genuinely family-friendly dinner that comes together with pantry staples and a handful of fresh ingredients.
In this section I am going to go through a few tips and tricks I use for how to make a one-pan taco rice skillet to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Lean ground beef – Keeps the dish hearty without being greasy. Ground turkey or ground chicken both work great as lighter swaps.
- Onion & green bell pepper – Add texture and savory depth. Feel free to swap the green pepper for red or yellow if that’s what you have on hand.
- Taco seasoning – The backbone of the flavor here. Use a store-bought packet for convenience, or my homemade taco seasoning if you want to control the salt and spice level.
- Tomato sauce & tomatoes with green chiles – These build the saucy base that the rice cooks in. Rotel is my go-to for the diced tomatoes, and you can go mild or spicy depending on your preference.
- Mexican or Southwest style corn – Adds a pop of sweetness and color. Regular canned or frozen corn works fine if that’s what you have.
- White rice – Cooks right in the skillet and soaks up all the flavor. Stick with regular long-grain white rice for the timing in this recipe to work as written.
- Chicken broth – Cooks the rice and adds savory flavor. Low-sodium is a good idea since the taco seasoning already brings plenty of salt. Feel free to swap beef broth if you prefer.
- Shredded cheddar cheese – Melts into gooey perfection on top. For an extra decadent spin, try pouring warm queso cheese sauce over the top instead of shredded cheese.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Swap the protein – Ground turkey, ground chicken, or shredded rotisserie chicken all work beautifully in place of the ground beef.
- Make it spicier – Use a hot Rotel and add diced jalapeños for a kick, or stir in a spoonful of chipotle in adobo.
- Go tex-mex loaded – Stir in a can of drained black beans or pinto beans to stretch the recipe and add extra fiber.
- Change up the cheese – Try pepper jack for some heat, or go all-in with warm queso cheese sauce poured over the top!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Taco Rice.
Heat a large skillet over medium high heat. Once hot add the ground beef, onion and bell pepper. Cook the ground beef, breaking it up until you go until it is browned. Drain any excess grease.
Add taco seasoning, tomato sauce, diced tomatoes, corn and rice and mix. Pour broth over the top and bring to a boil.
Cover, reduce heat to low, and simmer for 15 minutes. Stir then sprinkle the top with cheese, recover and simmer for 5 more minutes- or until the rice is tender.
Garnish the top of the melted cheese with cilantro (optional) and serve warm. Enjoy!
Recipe Tips
- Don’t fully cook the beef at first –The beef doesn’t need to cook all the way through in the first step. It will continue cooking along with the rice, so you can move on to the next step as soon as it’s browned.
- Keep the lid on while it simmers – Resist the urge to peek too often. Keeping the lid on traps the steam needed to cook the rice evenly in the specified time.
- Drain excess grease before adding rice – This keeps the finished skillet from turning greasy and helps the rice absorb flavor instead of oil!
- Let it rest before serving – Once you take the lid off, give the skillet a few minutes to sit before digging in. This lets the rice finish absorbing any remaining liquid so you get perfectly tender (not soupy) bites.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use rotisserie chicken – Swap in a rotisserie chicken instead of browning raw meat, and stir it in with the rice.
- Buy pre-chopped veggies – Pick up pre-diced onion and bell pepper from the produce section to skip the chopping.
- Use a seasoning packet – Use a store-bought packet taco seasoning instead of measuring out individual spices.
- Use pre-shredded cheese – Grab a bag of pre-shredded cheddar instead of shredding a block yourself to save a few minutes.
Freezer Meal Instructions
Making this taco rice skillet recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Brown the ground beef, onion, and bell pepper, and drain the grease as directed.
- Combine the cooked beef mixture with the taco seasoning, tomato sauce, diced tomatoes, corn, and uncooked rice in a freezer-safe bag or container.
- Freeze flat, storing the broth separately in a small container or bag to add in on cooking day.
How to Freeze Taco Rice After Cooking
- Let the finished skillet cool completely before portioning.
- Divide into freezer-safe, airtight containers or bags in meal-sized portions.
- Label with the date and freeze for up to 3 months; thaw overnight in the fridge before reheating.
What to Serve with a One Pan Taco Rice Skillet
Since this protein based dinner has the delicious flavors of taco night, it pairs well with many of your favorite Tex-Mex flavors and side dishes. Don’t forget to top off the skillet with your favorite taco toppings, too!
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Taco Rice Skillet Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Taco Rice Stuffed Peppers – Scoop leftovers into halved bell peppers, top with a little extra cheese, and bake until the peppers are tender.
- Taco Rice Burrito Bowls – Warm up leftovers and pile into a bowl with lettuce, avocado, and a dollop of sour cream for a burrito-bowl remix.
- Taco Rice Quesadillas – Stuff a warmed tortilla with leftovers and extra cheese, then crisp it up in a skillet for a quick handheld meal.
- Taco Rice Soup – Stir leftovers into some extra broth and simmer to thin it out into a quick, cozy taco soup.
Recipe FAQ’s
What kind of rice is best in taco rice skillet?
Regular long-grain white rice works best since it cooks at the same rate as the other ingredients in this recipe’s simmer time. Brown rice or instant rice would need different liquid amounts and cook times, so they’re not a direct swap here.
Is taco rice skillet healthy?
It can fit into a balanced diet, especially if you use lean ground beef or swap in ground turkey and load up on veggies. It’s higher in sodium and calories than a plain rice dish due to the cheese and taco seasoning, but it’s a well-rounded, protein-and-carb meal in moderation.
Is taco rice the same as Mexican rice?
No, they’re different dishes. Mexican rice (or Spanish rice) is a side dish made by toasting rice and simmering it in a tomato-based broth with spices, while taco rice skillet is a full one-pan meal that combines seasoned ground beef, rice, and other taco ingredients together.
Is this recipe spicy?
It has mild warmth from the tomatoes with green chiles and taco seasoning, but it’s not particularly spicy as written. You can easily turn up the heat with red pepper flakes, a hot Rotel or diced jalapenos if you like more kick.
More EASY One Pan Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy one pan recipes here, or see a few of our readers favorite recipes below.
One Pan Taco Rice Skillet
Ingredients
- 1½ pounds lean ground beef
- 1 onion, diced
- 1 green bell pepper , diced
- 1 ounce taco seasoning, (1 packet)
- 8 ounces tomato sauce
- 10 ounce can tomatoes with green chiles, I used Rotel
- 14.25 ounce can Mexican or Southwest style corn, drained
- 1 cup white rice
- 1¾ cups chicken broth
- 1.5 cups shredded cheddar cheese
Instructions
- Heat a large skillet over medium high heat. Once hot add the ground beef, onion and bell pepper. Cook the ground beef, breaking it up until you go until it is browned. Drain any excess grease.Note: The beef doesn't have to completely cook through because it will continue to cook with the rice.
- Ad taco seasoning, tomato sauce, diced tomatoes, corn and rice and mix. Pour broth over the top and bring to a boil.
- Cover, reduce heat to low, and simmer for 15 minutes. Stir then top with cheese, recover and simmer for 5 more minutes- or until the rice is tender.
- Garnish with cilantro (optional) and serve warm. Enjoy!
Recipe Notes
- chopped cilantro
- sliced jalapenos
- Diced avocado
- Sour cream
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