Mexican Taco Rice Skillet

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.

5 from 6 votes

Mexican Taco Rice Skillet

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

Cook Time25

Course: Dinner

Cuisine: Mexican

Keyword: cheesy Mexican taco beef and rice, Mexican beef and rice, mexican taco rice skillet

Servings:

Author: Modern Honey® - www.modernhoney.com

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 *

Get Recipe Ingredients

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

Topping Ideas:

Homemade Salsa
Pico de Gallo
Homemade Guacamole

Nutrition