Cheesy Taco Rice Skillet is a fun and filling one-pan meal that’s packed with bold taco flavors and gooey melted cheese. It’s got seasoned ground beef or turkey, tender rice, and plenty of melted cheese binding everything together, making every bite a little celebration of tastes and textures.
I love making this dish on busy weeknights because it’s quick, comforting, and everyone in my family asks for seconds. The best part is how simple it is to customize—add some black beans, fresh salsa, or a dollop of sour cream on top to make it your own. I like tossing in a handful of chopped cilantro at the end to give it a fresh kick.
When I serve this skillet meal, I usually scoop it straight from the pan onto plates and watch smiles light up the table. It’s one of those easy dinners that brings warmth and togetherness without much fuss, perfect for sharing stories over a cheesy, tasty meal everyone loves.
Key Ingredients & Substitutions
Ground beef: This adds rich flavor and protein. For a leaner option, ground turkey or chicken work well. Veggie lovers can swap with plant-based crumbles for a tasty twist.
Rice: Long-grain white rice cooks nicely and soaks up flavors well. You can use brown rice, but add extra cooking time and liquid. Instant rice isn’t ideal here since it might get mushy.
Taco seasoning: This gives the dish its classic taco taste. If you don’t have a packet, mix chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of salt. Adjust to your spice preference.
Cheese: Cheddar is a must for the gooey, cheesy topping. Monterey Jack adds creaminess but is optional. Feel free to try pepper jack if you want a bit more kick!
Black beans: These add texture and protein. You can substitute canned pinto beans or skip beans for a simpler version.
How Do You Get Perfectly Cooked Rice Without It Getting Mushy?
Cooking rice right in the skillet with the beef and liquids needs attention to avoid mushiness or undercooking. Here’s how I do it:
- Use exact measurements of broth and water for the rice. Too much liquid makes it mushy, too little leaves it hard.
- Bring all the ingredients to a quick boil first, then immediately reduce to low heat and cover the skillet tightly to trap steam.
- Avoid stirring the rice while it cooks — this can break the grains and make it sticky.
- Check toward the end of cooking. If rice is tender but liquid remains, just drain excess or cook uncovered a few minutes.
- Once rice is cooked, add beans and cheese on top. Cover again for a few minutes to melt cheese without overcooking the rice.
Patience and letting the rice steam fully under the lid are the keys to fluffy grains that soak up the taco flavors perfectly.
Equipment You’ll Need
- Large oven-safe skillet – I recommend a cast-iron or non-stick skillet because it evenly cooks everything and is easy to go from stovetop to oven.
- Wooden spoon or spatula – helps stir the ingredients without scratching your skillet.
- Measuring cups and spoons – for precise measurement of liquids and seasonings.
- Knives and cutting board – for chopping onions, garlic, and toppings.
Flavor Variations & Add-Ins
- Swap ground beef for shredded chicken or plant-based protein to suit your taste or dietary needs.
- Add chopped bell peppers, jalapeños, or corn for extra color and crunch.
- Mix in a splash of hot sauce or a pinch of smoked paprika to give it a spicy or smoky twist.
- Top with sour cream, avocado slices, or sliced jalapeños for more flavor and texture.
Cheesy Taco Rice Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 1 cup beef broth (or chicken broth)
- 1 cup water
- 1 (10 oz) can diced tomatoes with green chilies (or plain diced tomatoes)
- 1 (15 oz) can black beans, drained and rinsed
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese (optional)
- 2 tbsp olive oil or vegetable oil
- Salt and pepper, to taste
For Garnish and Toppings:
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeño (optional)
- Diced tomatoes (optional)
- Sour cream (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and about 25 minutes to cook. In roughly 35 minutes, you’ll have a full, cheesy, and delicious taco rice skillet ready to enjoy!
Step-by-Step Instructions:
1. Cook the Aromatics and Meat:
Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook until soft, about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef, breaking it apart with a spoon, and cook until browned and no longer pink. Drain any excess fat if needed. Stir in the taco seasoning to coat the meat well.
2. Add Rice and Liquids:
Mix the uncooked rice into the skillet with the meat and onions. Pour in the beef broth, water, and diced tomatoes with their juices. Stir everything together well.
3. Simmer the Rice:
Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the skillet and cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
4. Add Beans and Cheese:
Stir in the drained black beans. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top. Cover the skillet again, and let it sit on low heat for 3-5 minutes to melt the cheese.
5. Garnish and Serve:
Sprinkle chopped fresh cilantro over the skillet. Add optional toppings like sliced jalapeño, diced tomatoes, and sour cream if you like. Serve hot, scooping generous portions straight from the skillet.
Can I Use Frozen Ground Meat for This Recipe?
Yes, but be sure to thaw it completely before cooking. Thaw overnight in the fridge or use the defrost function on your microwave. This helps the meat cook evenly and prevents excess moisture in the skillet.
Can I Make This Skillet Vegetarian?
Absolutely! Replace the ground beef with extra black beans, corn, or a plant-based ground meat substitute. Increase the seasoning slightly to boost flavor, and you’ll still get a hearty, delicious meal.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. If the rice seems dry, add a splash of water or broth before reheating.
Can I Prepare This Dish in Advance?
Yes! You can prepare the beef mixture and cook the rice ahead of time, then assemble and melt the cheese just before serving. This makes it convenient for busy weeknights or meal prep.