One Pan Taco Rice Skillet

Spoonful of taco rice skillet on a serving spoon.

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This Taco Rice Skillet combines ground beef, rice, corn, and taco seasoning all cooked together in one pan for a cheesy, weeknight-friendly dinner with minimal cleanup.

Prep Time10

Cook Time20

Total Time30

Servings: Servings

Calories: 474kcal

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!

Notes

Optional toppings:

chopped cilantro
sliced jalapenos
Diced avocado
Sour cream

Substitutions: Ground turkey or chicken can replace the ground beef, and pepper jack or a queso pour-over can stand in for the cheddar.

How to Store: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

How to Freeze: Cool completely, then freeze in an airtight, freezer-safe container for up to 3 months.

How to Reheat: Reheat in the microwave or on the stovetop over medium-low heat, adding a splash of broth to loosen the rice as needed.

How to Scale: This recipe doubles or halves easily, just use a larger or smaller skillet and keep the ingredient ratios the same.

Nutrition