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Cheesy Taco Rice Skillet

This Cheesy Taco Rice Skillet is a bold, one-pan dinner made with seasoned ground beef, tender rice, tomatoes, corn, and melty cheese. It’s a quick and comforting Mexican skillet dinner that’s perfect for busy weeknights and easy meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning or 2 tablespoons homemade
  • 1 cup long-grain white rice uncooked
  • 2 cups beef broth
  • 1 can 14 oz diced tomatoes, undrained
  • 1 cup corn fresh or frozen
  • 1 ½ cups shredded cheddar or Mexican blend cheese
  • Salt and pepper to taste
  • Optional Toppings
  • Sour cream
  • Chopped cilantro
  • Diced avocado
  • Jalapeños
  • Crushed tortilla chips

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add ground beef and cook until browned, breaking it apart.
  3. Stir in diced onion and garlic. Cook for 2–3 minutes.
  4. Add taco seasoning and mix well.
  5. Stir in uncooked rice, diced tomatoes, corn, and beef broth.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until rice is tender.
  7. Sprinkle shredded cheese over the top. Cover for 2–3 minutes until melted.
  8. Remove from heat and let rest for 5 minutes before serving.

Notes

Rinse rice before cooking for fluffier texture.
Keep heat low while simmering to prevent sticking.
Add extra broth if rice needs more moisture.
Store leftovers in the fridge for up to 4 days.
Freeze for up to 2 months in an airtight container.