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Beef Taco Rice Skillet: An Easy One-Pan Dinner

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: dinner
Cuisine: American, Mexican-Inspired
Ingredients Method

Ingredients
  

  • ½ onion diced
  • 1 lb 454 g ground beef
  • ¼ cup taco seasoning about 4 Tbsp or 28–32 g depending on the brand
  • 1 can 14 oz/397 g diced tomatoes, undrained
  • 1 cup about 165 g fire-roasted corn kernels, drained
  • ¾ cup about 140 g uncooked white long-grain rice
  • 2 cups 473 ml beef broth
  • 1½ cups about 170 g shredded Colby Jack cheese
  • Sour cream optional for serving
  • Diced avocado optional for serving
  • Sliced black olives optional for serving
  • Chopped cilantro optional for serving
  • Salsa optional for serving

Method
 

  1. Heat the deep 12-inch skillet over medium heat. Cook the diced onion for 1–2 minutes.
  2. Add the ground beef and break it into crumbles. Cook until no pink remains and the beef reaches 160°F (71°C). Drain the excess fat and return the skillet to the heat.
  3. Stir in the taco seasoning, undrained tomatoes, drained corn, uncooked long-grain rice, and beef broth. Bring the mixture to a small boil.
  4. Reduce the heat to a gentle simmer and cover. Cook for 20 minutes, stirring once after 10 minutes. If the rice remains firm, cover and cook for up to five minutes longer.
  5. Stir the mixture and sprinkle the Colby Jack over the top. Cover and cook on low for about three minutes, until the cheese melts. Serve hot with the optional toppings.