This Cheesy Taco Rice Skillet is a hearty, one-pan, under 30 minute meal. 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.
Prep Time5 minutesmins
Cook Time25 minutesmins
Course: Dinner
Cuisine: Mexican
Keyword: cheesy Mexican taco beef and rice, Mexican beef and rice, mexican taco rice skillet
Servings: 6
Author: Modern Honey® - www.modernhoney.com
Ingredients
1lb.Lean Ground Beef(85% lean)
1largeOnion(finely diced)
1Jalapeno(diced, OPTIONAL)
1/2teaspoonSalt
1/2teaspoonPepper
3TablespoonsTaco Seasoning
1/4teaspoonGarlic Powder
(1)10-ounce canRotel Tomatoes (with green chilies or petite diced tomatoes)
(1)8-ounce can Tomato Sauce
1 1/2cupsBeef Broth
1cupUncooked Rice
2cupsCheddar Cheese or Mexican Cheese blend(shredded)
Cilantro(chopped)
Toppings:
Sour Cream, Pico de Gallo, Salsa, Guacamole *
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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.