This one-dish taco rice skillet helps you make a hearty, satisfying dinner in one skillet in about 30 minutes. It’s taco night without the shells falling apart on the way to the table. You get seasoned beef, rice, and beans, covered with a layer of gooey cheese that melts right into everything for all the flavor of taco night with a fraction of the cleanup.
What really makes this work is that you build the whole thing in one pan. Just brown the beef, stir in the seasoning, add the rice and beans, then pile on the cheese and let it melt.
My shortcut trick is using rice that’s already cooked, like a microwave packet or leftovers, instead of cooking it from scratch. That’s the difference between a 20-minute dinner and a 45-minute one. The rest of the ingredient list is short and mostly stuff I already keep in the pantry, so I throw this together on nights I haven’t planned.
Reader Review
Made almost exactly as instructed except I used a small can of hot diced Hatch chiles as a substitute for the fresh poblano chile. Great recipe to change up taco Tuesdays. My picky teen liked it. Will make again.
— Bonita
It’s also easy to adjust. Swap ground turkey or chicken for the beef, use black beans or pinto beans, or add zucchini if you want more veggies in there. Everyone can top their own bowl with sour cream, avocado, or hot sauce, so picky eaters get a say without you cooking two dinners.
Keep reading, and I’ll walk you through the ingredients, exactly how to build this in one skillet, and answers on storing leftovers, freezing it, and swapping in what you already have. This taco rice skillet with ground beef earns its spot in the regular rotation because it’s fast, it’s flexible, and everybody actually eats it.
If you like easy one-pan meals, try my Instant Pot Jambalaya, Keto Lasagna Skillet, or Air Fryer Kielbasa with Potatoes next.
Ingredient Notes
For exact amounts needed see the recipe card below
- Rice: Quick-cooking rice is what makes this a 20-minute dinner instead of a 45-minute one. I keep microwavable rice packets in the pantry as a shortcut. Leftover rice works too, and the type doesn’t matter- brown, white, or seasoned, whatever you’ve got on hand.
- Ground beef: I use 93% lean. Ground pork, chicken, or turkey all work here too.
- Onion
- Poblano pepper: I like poblano because it adds a little heat without taking over. Swap in bell pepper to keep it mild, or a jalapeño if you want more kick.
- Taco seasoning: I use a premade packet to keep things quick. Grab mild or spicy, whatever your family prefers.
- Tomato: Fresh or canned both work. Drain canned tomatoes before adding them.
- Frozen corn: It goes in straight from frozen, no need to thaw it first.
- Cheddar cheese: Shredded cheddar or a taco cheese blend both melt well on top.
How to Make Taco Rice Skillet with Ground Beef
- Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. This takes about 10 minutes. I use 93% lean beef, so there’s not much fat to drain. If you use a fattier blend, make sure to drain it off before moving on.
- Add the onion, poblano pepper, and the whole packet of taco seasoning once the beef is mostly browned. Cook for about 5 more minutes. This is where you can adjust the heat; pick a spicier seasoning or stir in a diced jalapeño if your family likes it hot.
- Stir in the tomato and frozen corn. The corn cooks fast enough that you don’t need to thaw it first.
- Heat the rice in the microwave if you’re using a packet, or straight from the fridge if it’s leftover, then stir it into the skillet. Let everything simmer together for about 5 minutes.
- Spread the cheddar over the top and let it melt for a couple of minutes before serving.
Serving Ideas
My favorite way to serve this is straight out of the skillet with sour cream, diced tomatoes, and pickled jalapeños on top, plus a handful of tortilla chips on the side. For a casual get-together, put the skillet out with a bowl of tortilla chips next to it and let people build their own nacho plate instead of a bowl.
One reader, Simone, turns the filling into soft tacos or burritos with heated tortillas and toppings like olives, cheese, and sour cream. She also fries up potatoes in a separate pan and stirs them in when it’s just her and one other person eating, an idea I really like.
How to Store
Leftovers keep in the fridge for 3 to 4 days in a sealed container. This also freezes well for up to 2 to 3 months. To reheat, heat it in a skillet over medium heat or in the microwave, adding a splash of water so the rice doesn’t dry out.
Tips & Tricks
Be sure to check out the step by step instructions
- I use 93% lean ground beef, so I skip draining it. If you use a fattier blend, drain the excess fat after browning.
- Adjust the heat with your taco seasoning. Pick a spicy blend or toss in a diced jalapeno if your family likes it hot.
- The corn goes in frozen, straight from the bag. There’s no need to thaw it first.
- One microwave rice packet makes 2 cups, the exact amount this recipe calls for, so there’s no measuring involved.
- Any rice works here: white, brown, or even a seasoned rice you have leftover in the fridge.
Reader Questions
Yes, that’s actually the whole point. This recipe stirs in rice that’s already cooked, a microwave packet, or leftovers, right at the end instead of simmering raw rice in the skillet. If you’ve run into a taco skillet with rice that turned soggy or undercooked from simmering raw rice in the pan, that’s not a risk here since the rice only needs to heat through and soak up flavor for a few minutes.
Yes. Let it cool, then freeze in a sealed container for up to 2 to 3 months. Reheat it in a skillet or the microwave with a splash of water added so the rice doesn’t dry out.
It can be gluten-free if you use a taco seasoning labeled gluten-free, since some blends include gluten as a filler; check the label. For a vegetarian version, one reader, Rebecca, cooks diced zucchini the same way you’d cook the ground beef and serves it separately so vegetarians and meat-eaters can build their own bowl from the same skillet. She’s also tried swapping in cauliflower rice for the regular rice.
Yes, canned chiles will work fine in this recipe, and at least one reader in the comments mentions doing that.
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Taco Rice Skillet Recipe
Ingredients
- 2 cups rice microwave rice or leftover rice
- 1 pound ground beef
- ½ onion diced
- 1 poblano pepper diced
- 1 package taco seasoning 1 ounce
- 1 cup frozen corn kernels
- 1 tomato
- ¾ cup cheddar cheese shredded
Instructions
- Heat a large skillet over medium heat. Add the ground beef and stir to break up. Cook, stirring, until no longer pink, about 10 minutes.1 pound ground beef
- While the ground beef cooks, dice the onion and poblano pepper. Add them to the ground beef along with the packet of taco seasoning once most of the pink is gone and cook, stirring, for 5 minutes.½ onion, 1 poblano pepper, 1 package taco seasoning
- Add the corn and tomato to the skillet and stir to mix well. If using leftover rice, add it now; otherwise, let the mixture continue to cook while you make the rice.1 cup frozen corn kernels, 1 tomato
- Follow the package directions and microwave the rice for 90 seconds.2 cups rice
- Add the heated rice to the skillet and stir to mix it all. Let it simmer for 5 minutes.
- Put the cheese on top of the skillet and cook for 2 minutes to let the cheese melt.¾ cup cheddar cheese
- Serve the taco rice skillet as is or add any taco toppings you like – sour cream, guacamole, pickled jalapenos, olives and tomatoes are all delicious.
Notes
- I use 93% lean ground beef, so I skip draining it. If you use a fattier blend, drain the excess fat after browning.
- Adjust the heat with your taco seasoning. Pick a spicy blend or toss in a diced jalapeno if your family likes it hot.
- The corn goes in frozen, straight from the bag. There’s no need to thaw it first.
- One microwave rice packet makes 2 cups, the exact amount this recipe calls for, so there’s no measuring involved.
- Any rice works here: white, brown, or even a seasoned rice you have leftover in the fridge.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
Taco Rice Skillet Recipe
Ingredients
- 2 cups rice microwave rice or leftover rice
- 1 pound ground beef
- ½ onion
- 1 poblano pepper
- 1 package taco seasoning 1 ounce
- 1 cup frozen corn kernels
- 1 medium tomato
- ¾ cup cheddar cheese shredded
Instructions
- Heat a large skillet over medium heat. Add the ground beef and stir to break up. Cook, stirring, until no longer pink, about 10 minutes.1 pound ground beef
- While the ground beef cooks dice the onion and poblano pepper. Add them to the ground beef along with the packet of taco seasoning once most of the pink is gone and cook, stirring, for 5 minutes.½ onion, 1 poblano pepper, 1 package taco seasoning
- Add the corn and tomato to the skillet and stir to mix well. If using leftover rice add it now, otherwise let the mixture continue to cook while you make the rice.1 cup frozen corn kernels, 1 medium tomato, 2 cups rice
- Follow the package directions and nake the rice in the microwave for 90 seconds.
- Add the heated rice to the skillet and stir to mix it all together. Let it simmer for 5 minutes.
- Put the cheese on top of the skillet and cook for 2 minutes to let the cheese melts.¾ cup cheddar cheese
- Serve the taco rice skillet as is or add any taco toppings you like – sour cream, guacamole, pickled jalapenos, olives and tomatoes are all delicious.
Video
Notes
- I use 93% lean ground beef, so I skip draining it. If you use a fattier blend, drain the excess fat after browning.
- Adjust the heat with your taco seasoning. Pick a spicy blend or toss in a diced jalapeno if your family likes it hot.
- The corn goes in frozen, straight from the bag. There’s no need to thaw it first.
- One microwave rice packet makes 2 cups, the exact amount this recipe calls for, so there’s no measuring involved.
- Any rice works here: white, brown, or even a seasoned rice you have leftover in the fridge.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
I fried potatoes, onions in separate skillet and set aside. When the taco rice skillet was done I heated some flour & corn tortillas. I then let my family build themselves burritos. I had olives,cheese,chive,sour cream and shredded lettuce.
Also, when just the two of us I use the recipe above and crumble cheese Doritos on top and add condiments. If I am in a hurry I just scoop a serving and use the Doritos and eat like a dip.
Sounds delicious! I like the idea of adding potatoes.
1-2 small zucchini are my favorite sneaky vegetables on taco night. They suck up that taco flavor and everybody sucks dinner down. (If you have any vegetarians/ vegans, you can just make zucchini the same way you make the ground beef and serve separately. Also good for a Meatless Monday entree)
I’m going to try to substitute cauliflower rice for regular rice in this recipe because my son says he doesnt like rice.
Delicious!!!!
Made almost exactly as instructed except I used a small can of hot diced Hatch chiles as a substitute for the fresh poblano chile. Great recipe to change up taco Tuesdays.
My picky teen liked it ,
Will make again.