Ever find yourself staring into the fridge at 5 p.m., wondering what on earth you can throw together that everyone will actually eat? This Beef Taco Skillet with Rice is your answer. It’s the kind of hearty, all-in-one-pan meal that turns a handful of simple ingredients into something your whole family will cheer for. Think of it as the cozy, comforting love child of a taco night and a classic Spanish rice dish. It’s a complete meal packed with protein, rice, and veggies, all simmered together in a savory, spiced tomato sauce. And the best part? You only have one skillet to wash.
Why You’ll Love This Recipe
This recipe is a weeknight warrior for so many reasons. First, it’s incredibly simple. You don’t need any fancy techniques or hard-to-find ingredients. If you can brown meat and stir, you’ve got this. It’s also a total crowd-pleaser. The familiar, comforting flavors of taco night are a guaranteed hit with both kids and adults. Plus, it’s a complete meal all by itself, but it’s also versatile enough to serve with a simple side salad or some warm tortillas. Honestly, the simplicity and flavor make this one of my go-to recipes when my schedule is packed but I still want to put a wholesome, home-cooked meal on the table. So good.
Ingredients
- 1 tablespoon olive oil: For sautéing our veggies and browning the beef.
- 1 lb lean ground beef: The hearty base of our skillet.
- 1 yellow onion, diced: Adds a sweet, savory depth to the foundation.
- 1 bell pepper, any color, diced: Brings a pop of color and a subtle sweetness.
- 2 cloves garlic, minced: For that essential, aromatic flavor kick.
- 1 packet (1 oz) taco seasoning: Our shortcut to big, bold flavor.
- 1 cup long-grain white rice: Soaks up all the delicious flavors as it cooks.
- 1 can (14.5 oz) diced tomatoes, undrained: Creates the saucy base for our skillet.
- 1 ½ cups beef broth: The liquid that cooks our rice to perfection.
- 1 cup frozen corn kernels: Adds a sweet little crunch and brightens up the dish.
- 1 cup shredded cheddar cheese: For that melty, gooey, irresistible finish.
- Fresh cilantro, chopped: A bright, fresh garnish right at the end.
Step-By-Step Method
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s nicely browned, about 6-8 minutes. Drain off any excess grease.
- Add the diced onion and bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the minced garlic and cook for one more minute, until fragrant.
- Sprinkle the taco seasoning over the beef and vegetable mixture. Give everything a good stir to coat and cook for another minute to wake up those spices.
- Stir in the uncooked rice, diced tomatoes with their juices, beef broth, and frozen corn. Bring the whole mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 18-20 minutes. Don’t peek! This lets the rice steam and absorb all that liquid.
- After 18 minutes, check to see if the rice is tender and the liquid is absorbed. If it’s not quite there, cover and cook for another 2-3 minutes.
- Remove the skillet from the heat. Sprinkle the shredded cheese evenly over the top. If your skillet is oven-safe, you can pop it under the broiler for a minute or two to melt and bubble the cheese. Otherwise, just cover the skillet for a couple of minutes to let the residual heat melt the cheese.
- Garnish with fresh chopped cilantro and serve right from the skillet!
Easy Meals for Busy Weeknights
We’re all looking for those magical dinner ideas that don’t require a huge time investment or a sink full of dishes. This skillet is the epitome of easy weeknight dinners. It comes together in about 30 minutes with minimal prep and maximum flavor. It’s the kind of healthy dinner recipe that feels indulgent but is actually pretty balanced. And because it’s a complete meal, you can skip the stress of planning multiple sides. It’s a practical, satisfying solution for those nights when you need to get a great dinner on the table without any fuss.
Flavor Twists and Substitutions
The beauty of this recipe is how easily you can make it your own. For a leaner option, swap the ground beef for ground turkey or chicken. Not a beef fan? A can of black beans (rinsed and drained) is a fantastic vegetarian alternative—just add them with the corn. Want to turn up the heat? Stir in a diced jalapeño with the bell pepper or add a pinch of crushed red pepper flakes with the taco seasoning. Out of cheddar? Monterey Jack or a Mexican blend cheese works wonderfully. And if you’re looking for more healthy dinner ideas, try stirring in a couple of handfuls of fresh spinach right at the end, just before adding the cheese. It’ll wilt perfectly into the hot rice.
Storage Tips for Leftovers
Leftovers are almost better than the first serving! Let the skillet cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, the microwave is easiest—just splash a tablespoon of water over a portion to keep it from drying out and heat in 60-second intervals, stirring in between. You can also reheat it in a skillet over medium-low heat, stirring occasionally, until warmed through. I don’t recommend freezing this one, as the rice can become a bit mushy when thawed.
Serving Ideas & Pairings
This skillet is a full meal on its own, but it’s also wonderful with a few simple additions. A crisp, green side salad with a tangy lime vinaigrette is my go-to. For a real treat, warm up some flour or corn tortillas and let everyone make little tacos or burritos with the filling. A dollop of cool sour cream or Greek yogurt, some sliced avocado, and a few extra cilantro leaves on top make it feel extra special. It’s the kind of dinner dish that welcomes all your favorite taco toppings.
Doneness Test for Perfect Beef
The key to perfect ground beef is browning, not steaming. You want to see those little browned, crispy bits on the meat—that’s where a ton of flavor comes from. Make sure your skillet is nice and hot before you add the beef. Don’t crowd the pan; if you’re doubling the recipe, brown the beef in two batches. Cook it until there’s no more pink visible and the juices run clear. A good trick is to use the edge of your spoon to break a piece in half to check that it’s cooked all the way through.
FAQs About Beef Taco Skillet
- Can I use brown rice instead of white? You can, but it will change the cooking time. Use instant brown rice and follow the package directions for liquid and time, adding it in place of the white rice. For regular brown rice, you’ll need to simmer it for closer to 45-50 minutes and will likely need to add more broth.
- My rice is still hard after 20 minutes. What happened? This usually means your heat was too low, your lid wasn’t on tight enough, or you peeked too often! The steam is crucial for cooking the rice. If it’s still hard, add a couple more tablespoons of broth, cover tightly, and cook for another 5-10 minutes on low.
- Is this one of those cheap dinners for a family? Absolutely! Ground beef and rice are budget-friendly staples, and the other ingredients are simple and inexpensive. It makes a large amount that can easily feed a family of four with leftovers, making it a very economical choice.
- Can I make this in advance? You can brown the beef and chop the veggies ahead of time and store them separately in the fridge. When you’re ready to cook, just pick up from step 2. It will shave precious minutes off your prep time on a busy night.