All the flavor of taco night in one pan, with the rice cooked right in so there’s barely any cleanup. Seasoned ground beef, black beans, corn, tomatoes and fluffy rice simmer together, then get blanketed in melty cheese. Load it up with your favorite taco toppings and scoop it with chips, or spoon it into bowls or tortillas. Thirty minutes, budget-friendly, and the whole family devours it.
Fun fact: the hard-shell taco and seasoned ground-beef “taco” Americans know best were popularized in the 1950s-60s by Glen Bell (of Taco Bell). Traditional Mexican tacos are soft corn tortillas with grilled or braised meats — the spiced ground beef skillet is a Tex-Mex creation all its own.
Why this recipe works
ONE pan, rice cooked in. The rice absorbs all the beefy, spiced liquid — more flavor and fewer dishes.
BLOOM the spices. Cooking the taco seasoning in the beef fat for a minute wakes up the flavor.
MELT the cheese off-heat. Cover and let residual heat melt the cheese so it stays gooey, not greasy.
Ingredients
Serves 5.
Skillet:
1 lb (450 g) ground beef
1 onion, diced
3 cloves garlic, minced
2 tbsp taco seasoning (or 1 packet)
1 cup long-grain white rice
2 cups beef broth
1 can (14 oz) diced tomatoes
1 can (14 oz) black beans, drained
1 cup corn
1/2 tsp salt
Topping:
1.5 cups shredded cheddar or Mexican blend
Diced tomato, jalapeño, green onion, cilantro
Sour cream and avocado, to serve
Instructions
Step 1: Brown the beef
In a large oven-safe skillet over medium-high, brown the ground beef, breaking it up, about 5 minutes. Drain excess fat if needed.
Step 2: Aromatics and spice
Add onion; cook 3 minutes. Stir in garlic and taco seasoning; cook 1 minute until fragrant.
Step 3: Add rice and liquid
Stir in the rice, broth, diced tomatoes (with juice), black beans, corn and salt. Bring to a boil.
Step 4: Simmer
Cover, reduce to low, and simmer 18-20 minutes until the rice is tender and liquid absorbed. Stir once halfway.
Step 5: Cheese
Sprinkle cheese over the top. Cover and let sit off the heat 3-4 minutes until melted (or broil 2 minutes for a golden top).
Step 6: Top and serve
Scatter with tomato, jalapeño, green onion and cilantro. Serve with sour cream, avocado and tortilla chips.
Nutrition information
Calories: 520 kcal per serving
Protein: 30 g
Carbohydrates: 48 g
Fat: 23 g
Saturated Fat: 11 g
Fiber: 6 g
Pro tips for the best cheesy beef taco skillet
Use leaner beef. 85/15 gives flavor without too much grease; drain if you use fattier beef.
Make it spicy. Add diced chipotle in adobo or extra jalapeño to the beef.
Swap the grain. Cauliflower rice (added near the end) makes it low-carb; just reduce the broth.
One-pan note. Use a deep skillet with a lid so the rice steams evenly.
Frequently asked questions
Can I use instant rice?
Yes — stir it in at the end with less broth and simmer just 5 minutes, following package ratios.
Can I make it ahead?
Yes — it reheats well for 4 days. Add a splash of broth when reheating since rice absorbs liquid.
Can I use ground turkey or chicken?
Absolutely — both work; add a tablespoon of oil since they’re leaner.
How do I keep the rice from sticking?
Keep the heat low while it simmers covered, and don’t stir too often — let it steam.
What toppings are best?
Sour cream, avocado, pico de gallo, pickled jalapeños, hot sauce and a squeeze of lime.
