Easy Cheesy Taco Rice Skillet

Cheesy Taco Rice Skillet is the recipe I turn to on those busy weeknights when everyone is hungry and I have about 30 minutes to get dinner on the table. I started making this one-pan meal a couple of years ago after I got tired of spending forever in the kitchen on Tuesdays, and now it shows up on our weekly menu at least twice a month. My family requests it by name, and honestly, I never get tired of making it. It comes together fast, uses simple pantry staples, and feeds a crowd without any fuss.

This cheesy taco rice skillet recipe combines seasoned ground beef, long grain white rice, diced tomatoes and green chilies, canned black beans, and freshly shredded cheddar cheese all in one skillet. The whole thing cooks down together so the rice soaks up every bit of that savory beef broth and taco seasoning blend. It reminds me of the taco nights Grandma used to pull together when I was little, and it pairs perfectly with dishes like my Cheesy Ground Beef Potato Casserole and Ground Turkey and Peppers. Whether you’re meal prepping for the week or need a quick one-pan weeknight dinner the whole family will love, this easy cheesy taco rice skillet delivers every single time.

Why You’ll Love This Cheesy Taco Rice Skillet

• Let me tell you why this recipe has earned a permanent spot in my dinner rotation. First off, everything cooks in one skillet. One. That means fewer dishes, less cleanup, and more time sitting down with the people you love. On a Wednesday night after a long day, that matters more than you think.
• The ground beef gets perfectly browned and coated in taco seasoning, and then the rice cooks right in the same pan, absorbing all that rich, savory flavor from the beef broth and Rotel tomatoes. When you pull the lid off and see that bubbly, melted cheese stretching across the top with black beans and sweet corn peeking through, your whole kitchen just fills up with warmth. It feels like a hug in skillet form.

Ingredients for Cheesy Taco Rice Skillet

Every ingredient in this taco rice skillet recipe pulls its weight. There is nothing extra and nothing missing. Here is what you will need to grab before you start cooking.

What You’ll Need

• Lean Ground Beef: the protein base for this entire skillet. I use 90/10 lean ground beef because it gives you great flavor without leaving a pool of grease in the pan. You can also use ground turkey if you want a lighter option, but brown it with a little olive oil since turkey is leaner and can stick.
• Taco Seasoning Blend: this is where all that classic taco flavor comes from. I keep a homemade blend in my pantry, but store-bought packets work just fine. One full packet seasons the whole skillet perfectly. If you are watching sodium, look for a low-sodium version or make your own with chili powder, cumin, garlic powder, onion powder, and smoked paprika.
• Long Grain White Rice: the rice cooks right in the skillet with the beef broth, which means it absorbs all that incredible flavor. I use standard long grain white rice, not instant or minute rice. If you want to use minute rice, add it later in the cooking process and reduce the broth by about a quarter cup since it cooks faster and needs less liquid.
• Rotel Diced Tomatoes and Green Chilies: this is the secret weapon. Rotel adds a mild heat and tangy tomato flavor that you just cannot get from plain diced tomatoes alone. I use the original variety, but if your family likes more kick, grab the hot version. You can also swap in a can of fire-roasted diced tomatoes if you cannot find Rotel at your store.
• Tomato Sauce: a small can of tomato sauce brings everything together and gives the rice enough liquid to cook through evenly. It adds a smooth, rich background flavor that rounds out the spices. Plain tomato sauce works best here, nothing fancy needed.
• Savory Beef Broth: the cooking liquid that makes this rice taste unbelievable. The rice simmers in beef broth instead of water, and that is a game changer. Use low-sodium beef broth so you can control the salt level. Chicken broth works in a pinch, but beef broth gives you that deeper, heartier flavor that matches the ground beef.
• Canned Black Beans: I add a full can of black beans (drained and rinsed) for extra protein and fiber. They hold their shape beautifully during cooking and add a creamy texture that plays off the rice really well. If you prefer pinto beans or kidney beans, those work too. My Creamy Chicken Noodle Soup uses a similar base-building technique with beans and broth that you might love.
• Frozen Corn Kernels: sweet corn adds little pops of brightness throughout the skillet. I use frozen corn straight from the bag, no need to thaw it first. Canned corn works too, just drain it well. The corn balances out the savory beef and spicy tomatoes perfectly.
• Minced Garlic: fresh garlic makes everything better, and this recipe is no exception. I use about three cloves, minced fine so they melt into the sauce. Jarred minced garlic works if you are short on time, but fresh gives you a stronger, more rounded flavor.
• Freshly Shredded Cheddar Cheese: please, please shred your own cheese for this. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. A block of sharp cheddar or a Mexican cheese blend, freshly shredded, melts into that gorgeous, stretchy, golden layer on top. I use about two cups, but if you are a cheese lover like me, go ahead and add more.
• Fresh Cilantro: chopped cilantro on top adds a fresh, herby finish that brightens the whole dish. If you are one of those people who thinks cilantro tastes like soap (no judgment, it is genetic!), swap it for thinly sliced green onions instead.
• Olive Oil: just a drizzle to start cooking the beef. It prevents sticking and helps the garlic bloom without burning. Any neutral cooking oil works here.

Instructions for Making Cheesy Taco Rice Skillet

This is the fun part. Once you have everything prepped, this cheesy taco rice comes together so fast you will wonder why you ever ordered takeout on a weeknight.

Step-by-Step Directions

Step 1: Heat a large oven-safe skillet over medium-high heat and add a drizzle of olive oil. Once the oil shimmers, add the lean ground beef. Break it up with a wooden spoon and cook until browned all the way through, about 5 to 6 minutes. Drain any excess grease if needed.

Step 2: Add the minced garlic to the skillet and stir it into the beef. Cook for about 30 seconds until it gets fragrant. Sprinkle the taco seasoning blend over the beef and stir everything together so the meat is fully coated.

Step 3: Add 1 cup of uncooked rice to the skillet and stir well. Let the rice toast with the beef and seasoning for about one minute. This step helps the grains stay separate and gives the finished dish a slightly nutty flavor.

Step 4: Pour in the Rotel diced tomatoes and green chilies, tomato sauce, and savory beef broth. Stir everything together and bring the liquid to a boil. Once it starts bubbling, add the drained black beans and frozen corn kernels. Give it one more good stir.

Step 5: Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 20 minutes. Do not lift the lid during this time. The rice needs that trapped steam to cook properly. Trust the process.

Step 6: After 20 minutes, remove the lid and fluff the rice with a fork. The liquid should be fully absorbed and the rice should be tender. If it still looks a little wet, cover it again for another 3 to 5 minutes.

Step 7: Sprinkle the freshly shredded cheddar cheese all over the top. Cover the skillet again and let the cheese melt for about 2 minutes, or pop it under the broiler for a minute or two until it gets golden and bubbly.

Step 8: Top with sliced avocado, fresh cilantro, and a squeeze of lime if you want. Serve it straight from the skillet with crunchy tortilla chips on the side.

Hint: Let your skillet heat up fully before adding the oil and beef. A properly preheated pan gives you a better sear on the ground beef, which means more flavor in every bite. If you are using a cast iron skillet, give it a good 2 to 3 minutes over medium-high heat before you start.

My Cheesy Taco Rice Skillet Story

I first made this cheesy taco rice skillet on a night when I had absolutely nothing planned for dinner. The fridge was halfway bare, but I had ground beef in the freezer, rice in the pantry, and a can of Rotel that had been sitting on the shelf for who knows how long. I threw it all in a skillet and hoped for the best.

Grandma happened to be over that evening. She watched me scrambling around the kitchen, tossing things in the pan with no real recipe, and she just laughed. She said, “Jazzy, some of the best meals I ever made came from having nothing and making something.” Then she walked over, grabbed the cheese out of the fridge, and shredded the entire block on top before I could even measure it. She did not measure anything. She never does.

That night, my whole family cleaned their plates. My husband asked me to “make that taco skillet thing again,” and it has been in our rotation ever since. Grandma still takes credit for the extra cheese, and honestly, she deserves it. That night taught me that the best recipes do not always come from cookbooks. Sometimes they come from an almost-empty kitchen and a Grandma who knows that more cheese is always the right answer.

Substitutions for Cheesy Taco Rice Skillet

I have made this recipe enough times to know what swaps work and what does not. Here are substitutions I have actually tested in my own kitchen.

Ground Beef: If you want a lighter version, swap the lean ground beef for ground turkey or ground chicken. Both work well, but cook them with a tablespoon of olive oil since they are leaner and tend to dry out. I use ground turkey in my Ground Turkey and Peppers recipe, and the technique is the same here.

Rice: Long grain white rice is my go-to, but you can use jasmine rice or basmati rice for a slightly different texture. If you only have minute rice, add it about 10 minutes into the cooking time instead of at the beginning, and use a quarter cup less broth. Brown rice works too, but you will need to increase the broth and cook time by about 15 minutes.

Cheese: Sharp cheddar is my favorite, but a Mexican cheese blend, Monterey Jack, or pepper jack all melt beautifully. For a dairy-free version, use your favorite plant-based shredded cheese. It will not melt exactly the same, but it still adds that cheesy comfort factor.

Beans: Black beans are my first choice, but pinto beans, kidney beans, or cannellini beans all work. You can also skip the beans entirely if someone in your house is not a fan. The recipe still holds up without them.

Vegetarian: Skip the beef entirely and double the black beans. Add an extra can of corn and a diced bell pepper for more substance. Use vegetable broth instead of beef broth and you have a fully vegetarian taco rice skillet that is just as satisfying.

Rotel: If you cannot find Rotel or want less heat, use a can of plain diced tomatoes with a small can of mild green chilies. For more heat, use the Rotel Hot variety or add a diced jalapeno when you cook the garlic.

Variations on Cheesy Taco Rice Skillet

One of the best things about this recipe is how easy it is to switch things up. Here are three of my favorite ways to change it depending on who is sitting at the table.

Spicy: Add a diced jalapeno when you cook the garlic, and sprinkle chili pepper flakes over the top before adding the cheese. You can also stir in a spoonful of chipotle peppers in adobo sauce for a smoky heat that builds with every bite. My husband loves this version, and it honestly tastes like something from a restaurant.

Deluxe: Take this taco rice skillet over the top by adding sliced avocado, a big dollop of sour cream, homemade pico de gallo, pickled jalapenos, and crispy tortilla strips. Basically, build a taco bowl right out of the skillet. If you love loaded meals, this is the move. It turns a weeknight dinner into something that feels special.

Kid-Friendly: Keep the taco seasoning mild (or use half a packet), skip the Rotel and use plain diced tomatoes instead, and let the kids crush tortilla chips on top. My niece loves when I put out little bowls of toppings and let her build her own plate. Crushed Doritos on top? Yes, she went there, and honestly it was kind of genius.

Equipment for Cheesy Taco Rice Skillet

The right skillet makes a real difference with this recipe. Here is what I use and why it matters.

Large 12-Inch Skillet: You need a big skillet for this one. A 12-inch pan gives you enough room for the beef, rice, beans, corn, and all the liquid without it overflowing. If your skillet is too small, the rice will not cook evenly because it gets too crowded. I use a nonstick 12-inch skillet with a matching lid, and it works perfectly every time.

Tight-Fitting Lid: This is non-negotiable. The rice cooks by absorbing the steam, so you need a lid that fits snugly. If your skillet does not have a lid, use a large piece of aluminum foil pressed tightly around the edges. It does the same job.

Wooden Spoon: I always use a wooden spoon to break up the ground beef and stir the rice. It will not scratch your nonstick coating, and it is sturdy enough to break up the meat into small, even crumbles. Grandma gave me a wooden spoon she has had for over 40 years, and it is still the one I reach for first.

Cheese Grater or Box Grater: Since I always shred my own cheese, a sturdy box grater is essential. The large holes give you the perfect shred size for melting. If you have a food processor with a shredding disc, that works even faster for bigger batches.

Oven Mitts: If you are using the broiler to melt the cheese (which I highly recommend), do not forget that your skillet handle will be screaming hot when it comes out. Use good oven mitts and keep them close by. I learned this the hard way.

Storage Tips for Cheesy Taco Rice Skillet

This recipe stores really well, which is one of the reasons I love it for meal prep. Here is how to keep it fresh.

Refrigerator: Let the skillet cool completely, then transfer leftovers to an airtight container. It keeps in the fridge for 3 to 4 days. When you reheat it, add a splash of beef broth or water to the pan to loosen things up, since the rice absorbs more liquid as it sits. My Chicken Salad Recipe for Meal Prep is another great option if you like prepping meals ahead of time.

Freezer: This cheesy taco rice skillet freezes well for up to 2 months. Portion it into individual freezer-safe containers so you can grab one serving at a time. Thaw overnight in the fridge, then reheat on the stovetop with a little broth. The texture holds up surprisingly well after freezing, especially if you slightly undercook the rice before storing.

Reheating: The stovetop is my preferred method for reheating. Add the leftover taco rice to a skillet over medium-low heat with a couple tablespoons of broth, stir occasionally, and let it warm through for about 5 minutes. You can also microwave it in 60-second intervals, stirring between each one. Add a fresh sprinkle of cheese on top after reheating for that just-made feel.

Toppings: Store any fresh toppings like avocado, sour cream, cilantro, and pico de gallo separately from the skillet. They do not hold up well when stored mixed in. Add them fresh when you serve the leftovers.

Grandma’s Secret for Cheesy Taco Rice Skillet

Grandma has a rule about taco night that I will never forget. She told me once, “Jazzy, the seasoning goes on the meat while it is hot, not after. You have to let the spices wake up in the fat.” And she is absolutely right. When you add the taco seasoning directly to the browned beef while the pan is still sizzling, those spices bloom in the rendered fat. The cumin, chili powder, and garlic powder all release their oils and deepen in flavor. It is a small step, but it is the difference between taco rice that tastes flat and taco rice that has layers of flavor you cannot stop eating.

She also insists that you never skip toasting the rice before adding the liquid. “You toast the rice like you toast bread,” she says. “It changes everything.” That one minute of letting the dry rice sit in the seasoned beef and sizzle gives it a slightly nutty quality and helps each grain stay separate instead of turning mushy. I did not believe her the first time. Now I do it every single time.

Grandma’s other non-negotiable? Always finish with something fresh. A squeeze of lime, some chopped cilantro, a few slices of avocado. She says a hot dish needs a cold friend, and this skillet is proof she is right.

FAQ About Cheesy Taco Rice Skillet

Final Thoughts on This Cheesy Taco Rice Skillet

This cheesy taco rice skillet is the kind of recipe that earns its place in your weekly rotation and never leaves. It is quick, it is comforting, it feeds a crowd, and it makes everyone at the table happy, from the picky eaters to the spice lovers. I have been making this one-pan meal for years now, and it has saved me on more busy weeknights than I can count.

If you try this recipe, I would love to hear how it turned out for you. Tag me, leave a comment, or send me a message. And if you are looking for a cold drink to go with this skillet, I found a really fun Easy Taco Skillet variation on Allrecipes that might give you even more inspiration for your next taco night.

Happy cooking, friends. Grandma and I are rooting for you.

Jazzy