Cheesy Taco Rice Skillet
A simple, bold dish that combines seasoned beef, beans, corn, salsa, and melted cheese into one pan for big flavor and easy cleanup.
Ingredients
For the base
- 1 pound lean ground beef Can substitute with ground turkey or chicken for a leaner option.
For the mix
- 1 can canned beans (black beans or kidney beans), drained and rinsed Pinto beans can be used for a softer texture.
- 1 cup corn (frozen or canned) Frozen corn adds bite; canned corn saves thaw time.
- 1 packet taco seasoning Use low-sodium or homemade for more control.
- 1 cup salsa (optional) Adds moisture and flavor. Alternatively, use tomato sauce or beef broth.
- 2 cups ready rice Microwaveable or precooked. Can substitute 2 cups cooked rice.
To finish
- 1 cup shredded cheese (cheddar or Mexican blend) Reduced-fat cheese can be used for fewer calories.
- Salt and pepper to taste
- Chopped cilantro for garnish (optional) Substitute green onion if preferred.
Instructions
Preparation
- Heat a large skillet over medium heat. Add 1 pound lean ground beef and break it into pieces. Cook until no pink remains. Drain any excess fat.
- Stir in 1 packet taco seasoning, the drained and rinsed canned beans, 1 cup corn, and 1 cup salsa (if using). Heat together for 2–3 minutes until warmed.
- Add 2 cups ready rice to the skillet and mix until evenly distributed with the beef and veggies. Heat through for 1–2 minutes.
- Sprinkle 1 cup shredded cheese over the top. Cover the skillet and let it rest for 3–5 minutes until the cheese melts.
- Remove the cover, season with salt and pepper to taste, garnish with chopped cilantro (optional), and serve hot.
Notes
Great for meal prep and customizable with toppings. Can be served in bowls, warm tortillas, or with sour cream.