This post may contain affiliate links. Please read our disclosure policy.
This Cheesy Taco Rice Skillet is a hearty, one-pan meal that brings all your favorite Tex-Mex flavors together in under 30 minutes. This Mexican Taco Skillet is loaded with seasoned ground beef, uncooked rice, and diced tomatoes—then simmered in a savory blend of beef broth and spices until perfectly tender and topped with melted cheese. A total crowd-pleaser for families and busy weeknights.
I have been in the kitchen cranking out a lot of quick and easy weeknight meals that I can share with you. Every evening, the age old question…“What’s for dinner?”…echoes through countless households, leaving many scrambling to find a quick, satisfying meal that everyone will actually enjoy and EAT.
It can feel like an endless cycle of trying to balance nutrition, taste, and convenience, all while juggling a busy schedule. You might have one family member who despises vegetables and a picky eater who won’t touch anything remotely “new.” In an effort to keep the peace (and your own sanity), you often resort to the same tried-and-true dishes — only to tire of them yourself.
I love easy, one-skillet, under 30-minute dinner ideas that have a balance of protein, carbs, and some vegetables for nutrition. This easy Mexican Beef Taco Rice Skillet has a balance of all of those things and is super easy to throw together and to customize.
When I first recipe tested this, my husband wanted more spice. He’s a big spice guy. So, I diced up some jalapenos and threw them in with the ground beef the next time and he loved it. Since he loves spice, I make sure to add a generous drizzle of hot sauce and diced pickled jalapenos on top of his dish. The toppings can make a dish even better!
Cheesy Taco Ground Beef and Rice Ingredients:
- Ground Beef: I like to use lean ground beef, about 85%, so I don’t have much grease. The leaner the meat, the drier it can be so I like to stay around 85%.
- Salt and Pepper: I like to start off with a small amount of salt and pepper since taco seasoning has a lot of salt and then add more salt at the end, if needed.
- Taco Seasoning: This is a combination of Mexican spices to bring warmth and spice to the Mexican beef and rice.
- Onion: This is sauteed with the ground beef to incorporate more flavor.
- Garlic Powder
- Rotel Tomatoes (optional with Green Chilies): This is simmered with the rice. If you want even finer diced tomatoes, I suggest using petite diced tomatoes.
- Tomato Sauce: This is what thickens the sauce and brings richness to the dish. *Choose tomato sauce with no flavorings added.
- Beef Broth: This helps to infuse flavor into the rice instead of using just water. You can use just water if you don’t have beef broth.
- Rice: Use your favorite type of uncooked rice. My favorite rice to use is jasmine rice but you can use long grain white rice or even brown rice. Just a note that brown rice does take longer to cook.
- Cheddar Cheese or Mexican Cheese Blend: Use freshly shredded cheddar cheese, pepper jack, or a mix of Mexican cheeses.
- Pickled Jalapenos (optional)
What is taco seasoning made of?
Taco seasoning is a blend of common Mexican-inspired. While typical ingredients include chili powder, cumin, garlic powder, onion powder, paprika, Mexican oregano, salt and pepper. Other possible additions are cayenne, red pepper flakes, and even sugar.
TOPPING IDEAS:
- Sour Cream or Mexican Crema
- Cilantro
- Hot Sauce
- Pico de Gallo or Homemade Salsa
- Homemade Guacamole
If you want to make it spicier, add fresh or pickled jalapenos and dice saute with the ground beef. Also, stir in hot sauce or drizzle right on top before serving.
How to make Cheesy Taco Rice Skillet:
- Heat a large, deep skillet over medium-high heat. Add the ground beef, onion, salt, and pepper and brown the ground beef until fully cooked and no longer pink and the onions are softened. Drain any excess grease if needed. Stir in taco seasonings.
- Pour in the tomato sauce, canned diced tomatoes, and beef broth.
- Add the uncooked rice, stirring so the rice is fully submerged.
- Bring the mixture to a gentle boil, then reduce heat to low.
- Cover and let cook for 18–20 minutes (longer if using brown rice). Check periodically to ensure the skillet doesn’t run dry. Add a splash more broth if needed.
- Once the rice is tender, sprinkle shredded cheese on top. Cover for another minute or two, until cheese melts. Sprinkle with chopped cilantro.
- Serve with sour cream or Mexican crema, hot sauce, salsa or pico de Gallo, and even guacamole.
How Long Does the Rice Take to Cook?
White Rice typically takes around 18–20 minutes to cook in the simmering sauce and broth.
Check for tenderness: if the grains are still firm, continue cooking in 2–3 minute increments, adding more liquid if needed.
Substitutions and Variations:
Ground Turkey or Ground Chicken: Swap out ground beef for a lighter option.
Vegetarian Version: Use black beans or crumbled tofu instead of meat, and veggie broth instead of beef broth.
Add Veggies: Stir in corn or bell peppers for extra color and nutrition.
Mexican Taco Skillet Frequently Asked Questions (FAQ’s):
Can I use pre-cooked rice?
It’s possible, but you’ll need less liquid since the rice won’t absorb as much. Adjust by reducing broth and tomato sauce, and cook just until everything’s heated.
What if the liquid evaporates before the rice is done cooking?
Simply add a bit more broth or water if you notice the rice hasn’t cooked fully but the liquid is gone.
Can I freeze this Mexican Taco Skillet?
Yes, you can freeze leftovers. The rice might soften slightly upon reheating, but it still tastes great.
How can I prevent soggy rice?
Stick to the recommended ratio of rice to liquid and simmer on low. Don’t stir too often, as that can break down the rice grains.
Mexican Dessert Recipes:
Are you looking for some authentic Mexican dessert recipes to serve with a Mexican dinner? Here are some of my favorites…
More Mexican Dinner Recipes:
Pin this now to find it later
Pin It
Mexican Taco Rice Skillet
Ingredients
- 1 lb. Lean Ground Beef (85% lean)
- 1 large Onion (finely diced)
- 1 Jalapeno (diced, OPTIONAL)
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 3 Tablespoons Taco Seasoning
- 1/4 teaspoon Garlic Powder
- (1) 10-ounce can Rotel Tomatoes (with green chilies or petite diced tomatoes)
- (1) 8-ounce can Tomato Sauce
- 1 1/2 cups Beef Broth
- 1 cup Uncooked Rice
- 2 cups Cheddar Cheese or Mexican Cheese blend (shredded)
- Cilantro (chopped)
Toppings:
- Sour Cream, Pico de Gallo, Salsa, Guacamole *
Instructions
- Heat a large, deep skillet over medium-high heat. Add the ground beef, onion, jalapeno (if using), salt, and pepper, and brown the ground beef until fully cooked and no longer pink and the onions are softened. Drain any excess grease if needed. Stir in taco seasoning and garlic powder.
- Pour in the tomato sauce, canned diced tomatoes, and beef broth. Add the uncooked rice, stirring so the rice is fully submerged.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and let cook for 18–20 minutes (longer if using brown rice). Check periodically to ensure the skillet doesn’t run dry. Add a splash more broth if needed.
- Once the rice is tender, sprinkle shredded cheese on top. Cover for another minute or two, until cheese melts. Sprinkle with chopped cilantro. Serve with sour cream or Mexican crema, hot sauce, salsa or pico de Gallo, and even guacamole.
- Sprinkle with chopped cilantro. Serve with sour cream or Mexican crema, hot sauce, salsa or pico de Gallo, and even guacamole.
Notes
Pico de Gallo
Homemade Guacamole
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
