This Cheesy Taco Rice Skillet blends seasoned ground beef, hearty rice, and creamy cheddar in one pan for simple cleanup and crowd-pleasing comfort. Chopped onion, Rotel tomatoes, and a medley of spices come together for bold, vibrant flavor, while beef broth helps the rice cook right in the skillet. The finishing touch is a generous layer of cheddar, melted to gooey perfection, and a quick fresh pico de gallo for brightness. Ready in under an hour, it’s a comforting meal for family taco nights or busy weeknights, offering both convenience and rich Tex-Mex flair. Serve with tortilla chips for added crunch.
This cheesy taco rice skillet dinner is my go to recipe for busy nights when we want something hearty and full of flavor without a lot of fuss. Everything cooks together in one pan from the juicy beef to the perfectly seasoned rice and melty cheese. It is always a crowd pleaser and feels like a hug in a bowl
The first time I made this was during a hectic workweek and everyone kept going back for seconds. Now we always keep the ingredients stocked for spur of the moment taco nights.
Ingredients
- Ground beef: Choose fresh meat with good marbling for flavor
- Salt and pepper: Balances the flavors and brings out the best in the beef
- Cayenne: Adds a bit of kick without overpowering
- Chili powder: Delivers classic taco seasoning vibes
- Cumin and dried cilantro: Warm earthy notes make the dish sing
- Diced onion: Use yellow onion for a deeper savory flavor
- Minced garlic: Fresh garlic adds so much depth compared to jarred
- Rotel: This canned tomato and green chili mix gives zesty brightness
- Tomato sauce: Rounds out the flavors with a sweet tangy note
- Beef broth: Use low sodium for more control over seasoning
- Long grain white rice: Uncooked rice soaks up all the flavors in the pan
- Shredded cheddar cheese: Go for sharp cheddar and shred it yourself for best melt
- Tomatoes: For pico use ripe firm tomatoes when in season
- Onion: A little extra diced onion brightens homemade pico de gallo
- Jalapeno: Adds fresh heat to the topping choose firm unblemished peppers
- Fresh cilantro: Half a bunch goes a long way in the pico topping
- Limes: Fresh juice is key for acidity and zing
- Salt and pepper to taste: Used everywhere for balance so taste as you go
Step by Step Instructions
- Brown the Beef:
- Begin by heating a skillet over medium high heat. Add the ground beef breaking it up as it cooks. Sprinkle in salt pepper cayenne chili powder cumin and dried cilantro along with the diced onion. Sauté for about ten minutes or until the meat is fully browned and the onion is soft and translucent. Take your time here to build a flavorful foundation.
- Drain the Skillet:
- Once the meat and onions are cooked through carefully drain off any excess fat from the skillet to avoid greasiness in your finished dish.
- Simmer with Rice and Sauce:
- Return the skillet to the heat. Stir in the Rotel minced garlic tomato sauce beef broth and uncooked long grain rice. Mix thoroughly to make sure the rice is submerged and evenly distributed. Cover the skillet with a tight fitting lid. Reduce heat to medium low and cook for fifteen to twenty minutes until the rice is tender and has absorbed most of the liquid. Check once or twice to stir and make sure nothing sticks to the bottom.
- Make the Pico de Gallo:
- While the rice simmers chop the tomatoes onion and jalapeno. Add all three to a mixing bowl with chopped cilantro lime juice salt and pepper. Mix well and chill in the refrigerator until ready to use. Prepping the pico while the rice cooks saves time and gives the flavors a chance to blend.
- Melt the Cheese:
- Once the rice is fluffy and the skillet is looking hearty sprinkle the shredded cheddar cheese evenly over the top. Cover again for a few minutes or place the skillet under a broiler briefly until the cheese is melted and bubbling. If you love crispy cheese on top pop it in the oven for just a minute or two.
- Serve and Top:
- Spoon generous servings into bowls. Top with a heap of fresh pico de gallo. I like to add tortilla chips on the side for scooping. Dive in and enjoy every bite while it is hot.
