Steak Taco Rice Skillet (One-Pan Dinner) | CookOS

Steak Taco Rice Skillet

Name: Steak Taco Rice Skillet (One-Pan Dinner)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 tbsp olive oil; 1/2 yellow onion, diced; 12 oz fully cooked sirloin steak, cubed; 1 10-oz can diced tomatoes with green chiles; 2 cups beef broth; 1 5.4-oz package taco rice mix; 1/4 cup fresh cilantro, chopped; 2 tbsp salsa con queso; 1 cup shredded Chihuahua cheese; 1 tbsp fresh cilantro, for garnish

This Steak Taco Rice Skillet is a quick one-pan dinner that transforms leftover steak, taco rice mix, and fresh tomatoes into a complete Tex-Mex meal topped with melted cheese.

🌍Tex-Mex 🏷️Steak 🏷️Taco rice 🏷️One-pan meal 🏷️Skillet dinner 🏷️Cheesy

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

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Ingredients

1 tbsp olive oil
1/2 yellow onion, diced
12 oz fully cooked sirloin steak, cubed
1 10-oz can diced tomatoes with green chiles
2 cups beef broth
1 5.4-oz package taco rice mix
1/4 cup fresh cilantro, chopped
2 tbsp salsa con quesooptional
1 cup shredded Chihuahua cheese
1 tbsp fresh cilantro, for garnishoptional

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Instructions

1
Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and cook for a couple of minutes until slightly softened.
2
Add the cubed cooked steak to the skillet and stir to combine with the onions. Cook for another couple of minutes to heat through.
3
Pour in the can of diced tomatoes with green chiles, the beef broth, and the entire package of taco rice mix.
4
Add the chopped cilantro and stir everything together until well combined.
5
Bring the mixture to a boil.
6
Once boiling, give it a final stir, cover with a lid, reduce the heat to low, and let it cook for 8 minutes.
7
Remove the lid and continue to cook, stirring occasionally, for another 2-3 minutes until most of the liquid has been absorbed.
8
If using, stir in the salsa con queso until it's incorporated into the rice mixture.
9
Sprinkle the shredded Chihuahua cheese evenly over the top of the rice.
10
Cover the skillet again and let it sit for 2 minutes, or until the cheese is completely melted.
11
Garnish with additional fresh cilantro and serve immediately.

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Tips & Notes

Pro tips

Cube the steak uniformly (about 3/4-inch pieces) so it heats through evenly without overcooking during the final skillet simmer.
Toast the taco rice mix in oil for 1–2 minutes before adding liquid to deepen its flavor and prevent mushiness.
Add cheese in the last 2 minutes off-heat so it melts gently without breaking; stir until just combined.
Use leftover steak at room temperature or slightly chilled; avoid ice-cold steak that will drop the skillet temperature and extend cook time.

Substitutions

Chihuahua cheese → Oaxaca, mozzarella, or sharp cheddar (Chihuahua has a mild, creamy melt; cheddar adds tang)
Beef broth → chicken broth or vegetable broth (neutral swap, slightly lighter flavor)
Diced tomatoes with green chiles → 1 can diced tomatoes + 1 tbsp diced pickled jalapeños (control spice level)
Salsa con queso → salsa roja mixed with cream cheese or omit for less richness

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; reheat gently in the skillet over medium heat with a splash of broth to restore moisture.

Common Questions

Can I use raw steak instead of cooked?

Yes. Cube raw sirloin, sear it in the skillet first over high heat until browned (3–4 min), then proceed with sautéing onions and adding remaining ingredients.

What can I substitute for taco rice mix?

Use 1.5 cups white or brown rice cooked separately, then mix with 2 tbsp store-bought taco seasoning and 1/2 cup beef broth.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in the skillet over medium heat, adding a splash of broth to restore moisture.

Can I make this dairy-free?

Skip the Chihuahua cheese and salsa con queso, or use dairy-free cheese alternative. The dish remains flavorful without them.

How do I scale this recipe?

Proportionally scale all ingredients. For 2× batch, use 2 tbsp oil, 1 full onion, 24 oz steak, 1 can tomatoes, 4 cups broth, 2 packages taco rice, and 2 cups cheese.