Cheesy Taco Rice Skillet
A quick and satisfying one-pan meal that brings together savory taco flavors with creamy cheese and fluffy rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb lean ground beef Substitute with ground turkey or plant-based meat for a lighter version.
- 1 can beans (black or pinto) Rinsed and drained; adds protein and fiber.
- 1 cup corn (canned or frozen) Adds a sweet crunch; roasted corn can be used for extra flavor.
- 2 cups ready rice (microwaveable) Saves time; leftover rice works as well.
- 1 cup shredded cheese (cheddar or Mexican blend) Look for high-quality cheese for the best creaminess.
- 1 packet taco seasoning Opt for low-sodium if watching salt intake.
- Salt and pepper to taste
- Optional toppings: sour cream, diced tomatoes, fresh cilantro Get creative with toppings!
Instructions
Preparation
- In a large skillet over medium heat, cook the lean ground beef for about 6-8 minutes or until browned, breaking it up with a spatula. Drain any excess fat.
- Lightly season the beef with salt and pepper while cooking for extra flavor.
Cooking
- Stir in the taco seasoning, rinsed beans, corn, and ready rice. Mix until everything is well combined; this should take about 2 minutes.
- Cook for about 5 minutes, stirring occasionally until everything is heated through and flavors meld together.
- Sprinkle shredded cheese evenly over the mixture, cover with a lid, and let it melt for 2-3 minutes.
Serving
- Serve hot, adding your choice of optional toppings if desired. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of water to loosen it up.