Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mexican Taco Rice Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 23 reviews

This Mexican Taco Rice Skillet is a flavorful, one-pan meal combining seasoned ground beef, rice, tomatoes, and cheese. Perfect for a quick and hearty dinner, this dish features classic Mexican spices and fresh toppings like cilantro and sour cream to create a comforting yet vibrant meal in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Meat and Vegetables

  • 1 lb. Lean Ground Beef (85% lean)
  • 1 large Onion, finely diced
  • 1 Jalapeno, diced (optional)

Seasonings and Sauces

  • 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

Grains and Dairy

  • 1 cup Uncooked Rice
  • 2 cups Cheddar Cheese or Mexican Cheese blend, shredded

Garnishes and Extras

  • Cilantro, chopped
  • Sour Cream
  • Pico de Gallo
  • Salsa
  • Guacamole

Instructions

  1. Brown the Meat and Vegetables: Heat a large, deep skillet over medium-high heat. Add the ground beef, finely diced onion, diced jalapeno (if using), salt, and pepper. Cook until the beef is fully browned with no pink remaining and the onions are softened. Drain any excess grease. Stir in the taco seasoning and garlic powder thoroughly.
  2. Add Liquids and Rice: Pour in the tomato sauce, canned diced tomatoes with green chilies, and beef broth. Add the uncooked rice, stirring so that the rice is fully submerged in the mixture.
  3. Simmer the Rice: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it cook for 18 to 20 minutes, or longer if brown rice is used. Check periodically to make sure the skillet doesn’t run dry, adding a splash more beef broth if necessary.
  4. Melt the Cheese: Once the rice is tender and cooked through, sprinkle the shredded cheese evenly over the top. Cover again for 1 to 2 minutes until the cheese melts completely.
  5. Finish and Serve: Sprinkle chopped cilantro over the melted cheese. Serve the skillet warm, accompanied by sour cream, pico de gallo, salsa, and guacamole as desired.

Notes

  • For a spicier version, keep the seeds in the jalapeno or add extra diced jalapenos.
  • If using brown rice, increase the simmering time and the amount of beef broth slightly, as brown rice takes longer to cook.
  • Substitute ground turkey or chicken for a leaner protein option.
  • To make this dish gluten-free, ensure the taco seasoning and broth do not contain gluten.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated on the stovetop or microwave.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/mexican-taco-rice-skillet-recipe/