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Mexican Taco Rice Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 90 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Description

This Mexican Taco Rice Skillet is a flavorful one-pan meal combining seasoned ground beef, rice, and a blend of cheesy Mexican spices. Perfectly cooked on the stovetop, this easy recipe is enhanced with diced tomatoes, taco seasoning, and topped with melted cheddar cheese and fresh cilantro. Serve it with sour cream, pico de gallo, salsa, or guacamole for a vibrant and hearty dish that’s ideal for weeknight dinners or casual gatherings.

Ingredients

Meat and Vegetables

  • 1 lb. Lean Ground Beef (85% lean)
  • 1 large Onion (finely diced)
  • 1 Jalapeno (diced, OPTIONAL)

Seasonings

  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 3 Tablespoons Taco Seasoning
  • 1/4 teaspoon Garlic Powder

Liquids and Base

  • (1) 10-ounce can Rotel Tomatoes (with green chilies or petite diced tomatoes)
  • (1) 8-ounce can Tomato Sauce
  • 1 1/2 cups Beef Broth
  • 1 cup Uncooked Rice

Toppings

  • 2 cups Cheddar Cheese or Mexican Cheese blend (shredded)
  • Cilantro (chopped)
  • Sour Cream, Pico de Gallo, Salsa, Guacamole (for serving)

Instructions

  1. Brown the Meat and Aromatics: Heat a large, deep skillet over medium-high heat. Add the ground beef, finely diced onion, diced jalapeno if using, salt, and pepper. Cook until the beef is fully browned with no pink remaining and the onions are soft. Drain any excess grease if necessary. Stir in the taco seasoning and garlic powder evenly throughout the meat mixture.
  2. Add Tomatoes, Sauce, Broth, and Rice: Pour in the tomato sauce, the canned diced tomatoes with chilies, and beef broth into the skillet. Add the uncooked rice, stirring well to ensure the rice is fully submerged in the liquid to promote even cooking.
  3. Simmer and Cook Rice: Bring the entire mixture to a gentle boil, then reduce the heat to low. Cover the skillet tightly and let it cook for 18 to 20 minutes, or longer if using brown rice, until the rice is tender. Check occasionally to ensure the mixture does not dry out; add a little more beef broth if necessary to maintain moisture.
  4. Melt the Cheese: Once the rice is cooked through and tender, evenly sprinkle the shredded cheddar or Mexican cheese blend over the top of the skillet. Cover again and allow the cheese to melt for 1 to 2 minutes until gooey and warm.
  5. Garnish and Serve: Remove the skillet from heat and sprinkle chopped cilantro over the melted cheese. Serve hot with optional sides such as sour cream, Mexican crema, hot sauce, salsa, pico de gallo, or guacamole, allowing guests to customize each serving.

Notes

  • Use white rice for standard cooking time; if substituting brown rice, increase cooking time and check for doneness.
  • Adjust the jalapeno quantity or omit it to control heat level.
  • Taco seasoning can be store-bought or homemade for a fresher flavor.
  • If the skillet looks dry before rice is fully cooked, add broth in small increments to avoid burning.
  • Serve immediately for best texture and flavor, as the cheese is best melted fresh.

Find it online: https://slsrecipes.com/mexican-taco-rice-skillet-recipe/