Cheesy Fiesta Taco Rice Skillet

Name: Cheesy Fiesta Taco Rice Skillet (One-Pan)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 1 lb ground beef; 1 medium onion, diced; 2 tbsp taco seasoning; 1 tbsp minced garlic; 1 cup long-grain white rice, rinsed; 1 (15 oz) can corn, drained; 1 (15 oz) can black beans, rinsed and drained; 1 (10 oz) can diced tomatoes with green chiles; 1 (8 oz) can tomato sauce; 2 cups chicken broth; 4 cups shredded Colby Jack cheese, divided; Fresh cilantro, for garnish; Sour cream, for serving; Taco sauce, for serving; Lime wedges, for serving; Tortilla chips, for serving

Cheesy Fiesta Taco Rice Skillet is a one-pan Mexican-inspired dinner combining seasoned ground beef, long-grain rice, beans, corn, and tomatoes, topped with melted cheese. It comes together in under 30 minutes and yields hearty leftovers.

🌍Mexican-inspired 🏷️Taco rice 🏷️Skillet meal 🏷️One-pan 🏷️Ground beef Cheesy

🏷️

-0:00

cookinginthemidwestonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

1 lb ground beef
1 medium onion, diced
2 tbsp taco seasoning
1 tbsp minced garlic
1 cup long-grain white rice, rinsed
1 (15 oz) can corn, drained
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can diced tomatoes with green chiles
1 (8 oz) can tomato sauce
2 cups chicken broth
4 cups shredded Colby Jack cheese, divided
Fresh cilantro, for garnishoptional
Sour cream, for servingoptional
Taco sauce, for servingoptional
Lime wedges, for servingoptional
Tortilla chips, for servingoptional

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Instructions

1
Heat a large, oven-safe skillet over medium heat.
2
Add the ground beef, diced onion, and taco seasoning to the skillet. Cook, breaking up the meat, until the beef is browned and the onion is softened.
3
Stir in the minced garlic and cook for about 30 seconds until fragrant.
4
Add the rinsed rice, corn, black beans, diced tomatoes with green chiles, tomato sauce, and chicken broth to the skillet.
5
Stir everything together to combine, then bring the mixture to a simmer.
6
Cover the skillet with a lid, reduce the heat, and let it cook for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
7
Remove the skillet from the heat. Stir in about half of the shredded cheese until it's melted and incorporated.
8
Top the skillet with the remaining shredded cheese.
9
Place the skillet in the oven for a few minutes to melt the cheese on top. (Oven temperature not specified, a brief broil would work).
10
Remove from the oven and garnish with fresh cilantro, if desired.
11
Serve warm with optional toppings like sour cream, taco sauce, lime wedges, and tortilla chips.

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Tips & Notes

Pro tips

Rinse the rice before adding to remove excess starch, which prevents the grains from sticking together during simmering.
Brown the ground beef thoroughly and drain excess fat before adding aromatics—this ensures the beef stays crumbly rather than clumping in the finished dish.
Let the cheese melt uncovered over medium heat for 2–3 minutes after adding so it adheres to the rice without scorching the bottom.
Measure the liquid carefully—too much broth results in mushy rice; too little leaves it undercooked. Use a 1:1 ratio of rice to chicken broth as a guide.

Substitutions

ground turkey or ground chicken → ground beef (reduces fat; add 1–2 tbsp oil if mixture seems dry)
long-grain white rice → brown rice (increase cooking time to 20–25 minutes and add ½ cup extra broth)
canned black beans → pinto beans or kidney beans (drainage and rinsing steps remain the same)
chicken broth → vegetable broth or beef broth (flavor profile shifts slightly but cooking time stays the same)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat or in the microwave, adding a splash of broth to restore moisture. Freezing is not recommended due to rice texture degradation.

Equipment

10–12 inch skillet with a lid · large spoon or spatula for stirring

Common Questions

Can I make this recipe ahead of time?

Yes. Prepare the skillet through simmering, cool completely, cover, and refrigerate for up to 3 days. Reheat on the stovetop over medium heat with a splash of broth, or microwave covered until hot.

What type of rice works best for this skillet?

Long-grain white rice is ideal because it stays separate and doesn't become mushy when simmered in the broth. Rinsing removes excess starch and prevents clumping.

Can I use a different type of beans?

Yes. Pinto beans, kidney beans, or refried beans work well. If using refried beans, stir in gently near the end to avoid breaking down the rice.

How do I know when the rice is done?

The rice is ready when it has absorbed the broth and is tender but not mushy, typically 15–18 minutes after bringing to a simmer. All liquid should be absorbed.

What cheese melts best on top?

Shredded cheddar, Monterey Jack, or a Mexican blend cheese melt quickly and evenly. Avoid pre-sliced cheese, which contains anti-caking agents and won't melt as smoothly.