Go Back

Cheesy Taco Rice Skillet

Cheesy taco rice skillet with smoky tomato sauce and fluffy long-grain rice, cooked in one pan with seasoned ground beef. Shredded Mexican cheese melts over the top into a bubbly golden blanket for an easy weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and aromatics
  • 1 lb ground beef
  • 1 onion small, diced
  • 3 clove garlic minced
Rice and sauce
  • 1.5 cup long-grain white rice uncooked
  • 2 cup beef broth
  • 1 cup salsa
  • 1 can (10 oz) Rotel diced tomatoes
  • 2 tsp taco seasoning
  • 0.25 salt to taste
  • 0.25 pepper to taste
Cheese and toppings
  • 1.5 cup shredded Mexican cheese blend
  • 0.25 sour cream for serving
  • 0.25 jalapeños for serving
  • 0.25 cilantro for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown the taco beef
  1. Heat a large deep skillet over medium-high heat and brown the ground beef with the diced onion, stirring until the beef is cooked through. Drain excess fat, then add the minced garlic and taco seasoning and cook 1 minute.
Cook the taco rice
  1. Stir in the uncooked long-grain white rice, beef broth, salsa, and Rotel diced tomatoes, then bring the mixture to a boil. Reduce heat to low, cover, and cook 18–20 minutes until the rice is tender and the liquid is absorbed.
Melt the cheese
  1. Fluff the rice with a fork, then top evenly with the shredded Mexican cheese blend. Cover and cook 2 more minutes over low heat until the cheese melts and turns bubbly on top.
Serve
  1. Serve the cheesy taco rice skillet immediately with sour cream, jalapeños, and cilantro on top.

Notes

Pro tip: Keep the skillet covered during the 18–20 minute simmer so the rice steams evenly and absorbs the liquid. Refrigerate leftovers in a covered container for up to 4 days; reheat in a skillet over medium heat with a splash of broth if needed. Freezing is not recommended because the rice can soften after thawing. For a gluten-free option, use a taco seasoning labeled gluten-free and ensure your salsa and Rotel are gluten-free.