Cheesy Taco Rice Skillet
A quick and comforting one-pan dish combining all the flavors of tacos, perfect for busy weeknights and family dinners.
Ingredients
Main ingredients
- 1 lb lean ground beef Use lean ground beef to make the dish lighter.
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups ready rice (like instant rice or pre-cooked rice) If you don't have ready rice, cook regular rice as per package instructions.
- 1 cup shredded cheese (cheddar or Mexican blend) Add more cheese for an even cheesier dish!
- 1 packet taco seasoning
- 1 cup salsa For more heat, add jalapeños or spicy salsa.
- to taste Salt and pepper
- to taste Chopped cilantro for garnish (optional)
Instructions
Preparation
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Stir in the taco seasoning, salsa, black beans, and corn.
- Add the ready rice and mix well.
Cooking
- Sprinkle cheese over the top, cover, and reduce the heat to low.
- Let it sit until the cheese is melted, about 5 minutes.
Serving
- Garnish with cilantro if desired and serve hot.
Notes
Leftovers can be stored in the fridge for 3 to 4 days. To reheat, microwave until hot. Add a splash of water or broth if rice has absorbed too much moisture. This recipe can be made ahead, stored in the fridge, and reheated. It can also be frozen for up to 2 months.