Beef Taco Rice Skillet

Name: Beef Taco Rice Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 1 Onion; 1¼ lb Ground Beef; 4 tsp Taco Seasoning; 9 oz White Rice; 16 tbsp Salsa; ¼ tsp Salt; 1 Black Beans; 5½ oz Corn; 3½ oz Cheddar Cheese

By Eatpace

Ground beef, rice, black beans, corn and salsa cook together under a layer of melted cheddar. Everything cooks in one skillet, and leftovers reheat well for lunch.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 833; kcal per serving
Protein: 46g; per serving

Plan this dinner Jump to recipe

Beef taco rice with black beans and corn, topped with melted cheddar in a skillet.

40 min

Method

6 steps 10 min prep · 30 min cook

Cook

Step 1. Heat Olive Oil in a large, deep skillet with a lid over medium heat. Add Onion and cook, stirring, until softened, about 4 minutes.
Step 2. Add Ground Beef and cook over medium-high heat, breaking it up, until browned with no pink remaining, about 6 minutes. Spoon off excess fat if needed.
Step 3. Stir in Taco Seasoning and White Rice until the grains are coated, about 1 minute.
Step 4. Stir in Salsa, Water and Salt, scraping the bottom of the skillet. Bring to a simmer, cover and reduce heat to low. Cook until the rice is nearly tender and most liquid is absorbed, about 18 minutes.
Step 5. Fold in Black Beans and Corn. Cover and cook over low heat until the rice is tender and the beans and corn are hot, about 4 minutes. Add a splash of water if the skillet looks dry before the rice is tender.

Finish & serve

Step 6. Scatter Cheddar Cheese over the skillet. Cover off the heat until melted, about 2 minutes, then serve.

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Tips

Good to know

Ground beef is safely cooked when it reaches 160°F on an instant-read thermometer.

Leftovers

Refrigerate leftovers promptly in shallow containers and reheat until steaming within 3 to 4 days.

Swap it

Use dairy-free shredded cheese for a dairy-free dinner, and check the taco seasoning label.

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