Cheesy Taco Rice Skillet is a one-pan Tex-Mex dinner combining seasoned ground beef, rice, diced tomatoes, and diced tomatoes with green chiles, all topped with melted cheddar cheese. It's a complete meal that cooks entirely in a single skillet and works equally well served with tortilla chips or as a burrito filling.
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In a large oven-safe skillet over medium heat, add the ground beef and diced onion.
Season with taco seasoning and cook, breaking up the meat, until the beef is browned and the onion is soft.
Lower the heat, add the minced garlic, and cook for another minute until fragrant.
Stir in the rinsed rice, diced tomatoes and green chiles, tomato sauce, and beef broth. Mix until everything is well combined and the rice is submerged.
Bring the mixture to a simmer, then cover with a lid. Reduce heat to medium-low and cook for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
Remove the lid and fluff the rice mixture with a spatula.
Top evenly with the shredded cheddar cheese.
Place the skillet in the oven for about a minute, or under the broiler, just until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh cilantro, if desired.
Serve warm with tortilla chips, sour cream, taco sauce, and pico de gallo.
Refrigerate leftovers in an airtight container up to 3 days; reheat on the stovetop over medium-low heat with a splash of broth to restore moisture.
large skillet (10–12 inch) · wooden spoon or spatula
Yes, but increase beef broth to 2 cups and cooking time by 10–15 minutes until rice is tender.
Cook the rice and beef mixture through step before adding cheese, then refrigerate up to 2 days. Reheat gently and add fresh cheese on top.
Use 1 can diced tomatoes plus 1/4 cup diced fresh or canned jalapeños for similar heat and flavor.
Rice should be tender and liquid mostly absorbed, about 20–25 minutes of simmering. If liquid remains, cover and cook 2–3 minutes longer.
Yes; double all ingredients and use a large skillet or Dutch oven. Cooking time remains similar.
