Quick Cheesy Taco Rice Skillet: My Weeknight Win (Print Version)
This cheesy taco rice skillet dinner is a weeknight lifesaver! Hearty, flavorful, and so easy for busy evenings. My family loves this simple meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Meat, Dairy
# Ingredients:
→ Base Ingredients
01 -
1 lb ground beef
02 -
1 medium yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1 (10 oz) can diced tomatoes, undrained
05 -
1 cup chicken broth
06 -
3 cups cooked white rice (day-old is best)
→ Flavor Builders
07 -
1 (1 oz) packet taco seasoning
08 -
Salt and freshly ground black pepper, to taste
→ Dairy & Toppings
09 -
2 cups shredded cheddar cheese, divided
10 -
1/2 cup sour cream, for serving
11 -
1/4 cup fresh cilantro, chopped, for garnish
→ Optional Extras
12 -
1/2 cup canned black beans, rinsed and drained
13 -
1/2 cup frozen corn
14 -
Sliced jalapeños, for a kick
# Instructions:
01 -
Alright, get your biggest skillet out, hon. Heat it over medium-high heat. Toss in that ground beef and break it up with a spoon. You want it browned and crumbled, no pink bits left! This is where all that amazing flavor starts for our Cheesy Taco Rice Skillet. Drain off any excess grease – I always forget to do this thoroughly, and then I’m scrambling later, oops!
02 -
Once the beef is browned, reduce the heat to medium. Add your diced onion and let it soften up, about 3-5 minutes. Then, toss in that glorious minced garlic. Oh, the smell! It’s just heavenly. Let it cook for another minute until fragrant. Don’t let it burn, that’s a mistake I’ve made before, and burnt garlic is just sad.
03 -
Stir in your taco seasoning, the entire packet! Let it cook with the beef and onions for about 30 seconds, really letting those spices bloom. It smells so good already! Then, pour in the diced tomatoes (undrained!) and the chicken broth. Give it a good stir, making sure everything is well combined for your Cheesy Taco Rice Skillet.
04 -
Bring the mixture to a gentle simmer. Let it bubble away for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. This step is crucial for developing that deep, rich taste. Honestly, I often sneak a little taste here to adjust seasoning if needed. A little salt or pepper can go a long way.
05 -
Now for the good stuff! Reduce the heat to low. Stir in your cooked white rice until it’s fully incorporated and warmed through. Then, sprinkle about two-thirds of the shredded cheddar cheese over the top. Stir gently until that cheese is gooey and melted. This is where the magic happens for your Cheesy Taco Rice Skillet!
06 -
Once the cheese is melted and bubbly, remove the skillet from the heat. Sprinkle the remaining cheddar cheese over the top, cover it for a minute or two to let it get extra melty. Garnish with a dollop of sour cream and a generous sprinkle of fresh cilantro. The Cheesy Taco Rice Skillet is ready! It should look vibrant, smell incredible, and be utterly irresistible.
# Notes:
01 -
Always drain the excess fat from the ground beef; a greasy Cheesy Taco Rice Skillet is just not it.
02 -
My Cheesy Taco Rice Skillet keeps well in the fridge for 3-4 days in an airtight container.
03 -
Ground turkey or black beans make a great swap for the beef if you're out or prefer it.
04 -
A dollop of guacamole on top makes this dish extra special for me.
# Tools You'll Need:
01 -
Large skillet (10-12 inch)
02 -
Wooden spoon or spatula
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g