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Cheesy Taco Rice Skillet

Cheesy taco rice skillet with seasoned taco beef and fluffy long-grain rice simmered in a smoky tomato sauce. Shredded Mexican cheese melts into a bubbly golden blanket for an easy one-pan weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Cheesy taco rice skillet base
  • 1 lb ground beef
  • 1 onion small, diced
  • 3 garlic cloves, minced
  • 1.5 cup long-grain white rice uncooked
  • 2 cup beef broth
  • 1 cup salsa
  • 1 can (10 oz) Rotel diced tomatoes
  • 2 tsp taco seasoning
  • 1 salt to taste
  • 1 pepper to taste
  • 1.5 cup shredded Mexican cheese blend
  • 1 sour cream for serving
  • 1 jalapeños for serving
  • 1 cilantro for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown the taco beef
  1. Brown ground beef with diced onion in a large deep skillet over medium-high heat, then drain excess fat. Stir in minced garlic and taco seasoning and cook for 1 minute, until fragrant and evenly coated.
Simmer the rice in sauce
  1. Stir in long-grain white rice, beef broth, salsa, and Rotel diced tomatoes. Bring the mixture to a boil, then season with salt and pepper to taste.
  2. Reduce heat to low, cover, and cook for 18–20 minutes until the rice is tender and the liquid is absorbed. Keep the lid on during cooking for best texture.
Melt the cheese and serve
  1. Fluff with a fork, then top evenly with shredded Mexican cheese blend. Cover and cook for 2 more minutes until the cheese melts into a bubbly golden layer.
  2. Serve immediately with sour cream, jalapeños, and cilantro for topping.

Notes

For fluffy rice, keep the skillet covered while it cooks on low and avoid stirring during the 18–20 minute simmer. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat in a skillet with a splash of broth or water. Freezing is not recommended because the rice texture can soften after thawing. For a lighter option, use lean ground beef (or swap in ground turkey) and choose a reduced-fat Mexican cheese blend.