This Mexican Taco Rice Skillet is one of those magical one-pan dinners that brings all the satisfying flavors of your favorite tacos straight to your kitchen—no tortillas necessary! It’s a cozy, cheesy, and seriously flavorful meal that’s perfect for hectic weeknights, but special enough for a casual dinner with friends. You’ll love how quick, hearty, and customizable this skillet supper is.
Why You’ll Love This Recipe
- All-in-One Wonder: Everything cooks in a single skillet for easy prep and effortless cleanup—no juggling pots and pans!
- Bold Taco Flavors: Every bite packs that classic taco taste with ground beef, zesty seasonings, and a melty blanket of cheese.
- Customizable & Family-Friendly: Add heat, swap proteins, or load it up with your favorite toppings—everyone can make it their own.
- Hearty & Filling: Rice, beef, and cheese create a meal that’s as satisfying as it is delicious, perfect for hungry crowds or meal prep.
Ingredients You’ll Need
This Mexican Taco Rice Skillet uses everyday pantry staples and fresh touches to create layers of flavor and crave-worthy comfort. Each ingredient plays a role, from the juicy beef to the kick of jalapeño, and the gooey melted cheese on top truly seals the deal.
- Lean Ground Beef (85% lean): The hearty base—flavorful and perfect for browning without becoming greasy.
- Large Onion (finely diced): Adds a mellow, aromatic sweetness that balances the spices.
- Jalapeño (diced, optional): For a gentle kick—leave it out for a mild version or add extra for more heat!
- Salt & Pepper: The basics, but essential for awakening all the other flavors.
- Taco Seasoning: Your ticket to taco-night magic—use a favorite blend or homemade for total control.
- Garlic Powder: Savory, earthy, and a little extra punch that infuses the whole dish.
- Canned Rotel Tomatoes (with green chilies): Brings acidity, color, and those signature Tex-Mex notes.
- Tomato Sauce: Gives body and ties all the flavors together into a saucy, satisfying base.
- Beef Broth: Moistens the rice and adds depth—use low-sodium if you’re watching salt.
- Uncooked Rice: Soaks up all that flavor as it cooks—long grain white rice works best here.
- Cheddar or Mexican Cheese Blend (shredded): Ooey-gooey, melty goodness to finish (and who doesn’t love cheese?).
- Cilantro (chopped): A bright, herbaceous sprinkle that wakes up every bite.
- Toppings: Sour Cream, Pico de Gallo, Salsa, Guacamole: The finishing touches—pick your favorites for the ultimate taco vibe!
Variations
One of the best things about this Mexican Taco Rice Skillet is how easy it is to tailor to your own taste or whatever you have tucked away in the pantry. Don’t be shy about making it your own—swap, tweak, or add ingredients to suit everyone around your table!
- Make it Vegetarian: Simply swap the beef for plant-based grounds or black beans for a hearty, meat-free meal with the same bold flavors.
- Change the Protein: Ground turkey or chicken are lighter options that still soak up the taco seasoning beautifully.
- Spice It Up: Add extra jalapeños, chipotle peppers, or even a dash of hot sauce if you love some serious heat.
- Stretch with Veggies: Toss in corn, bell peppers, or zucchini for extra color and nutrition without fuss.
- Use Brown Rice: Boost the fiber by using brown rice—just increase the broth and cooking time to ensure it’s perfectly tender.
How to Make Mexican Taco Rice Skillet
Step 1: Brown the Beef and Aromatics
Start by heating a large, deep skillet over medium-high heat. Add your ground beef, diced onion, jalapeño (if using), salt, and pepper. Cook, breaking up the beef with your spatula, until the meat is fully browned and the onions turn soft and golden. If there’s excess grease, drain it off so your skillet isn’t oily—this sets the stage for perfect texture in your Mexican Taco Rice Skillet.
Step 2: Season and Layer in Flavor
Stir in the taco seasoning and garlic powder, making sure all the beef is evenly coated. Then pour in the tomato sauce, Rotel tomatoes (with their juices!), and beef broth. Add the uncooked rice, and give everything a good mix so the rice is tucked beneath the liquid—this helps the grains cook evenly and soak up all those incredible flavors.
Step 3: Simmer and Melt
Bring your skillet mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 18–20 minutes. Check it a couple of times; if the rice looks too dry, add a splash more broth. Once the rice is fluffy and tender, sprinkle all that glorious shredded cheese over the top. Cover for 2–3 minutes more so the cheese melts into a bubbly, irresistible layer.
Step 4: Garnish and Serve
Sprinkle the finished skillet generously with fresh, chopped cilantro (unless you’re in the “no cilantro” club!). Serve hot, with all your favorite taco toppings on the side—like a big dollop of sour cream, a spoonful of salsa, or a scoop of guac. It’s dinnertime bliss.
Pro Tips for Making Mexican Taco Rice Skillet
- Rice Matters: Use long grain white rice for fluffy, separate grains—shorter grains or sticky rice can give you a mushier texture.
- Keep It Saucy: Don’t be afraid to add an extra splash of broth during simmering, especially if your skillet cooks hot or your rice is extra thirsty.
- Cheese Timing: Wait until the rice is tender before topping it with cheese for the lushest, meltiest finish—don’t rush this glorious step!
- Prep Toppings in Advance: Get your sour cream, salsa, and guac ready while the skillet simmers so you can serve up piping hot and fresh.
How to Serve Mexican Taco Rice Skillet
Garnishes
Pile on your favorite toppings! A sprinkle of chopped cilantro adds freshness, and a dollop of sour cream or a swirl of Mexican crema makes every bite silky and cool. For even more flavor, spoon over salsa, pico de gallo, or creamy guacamole—don’t hold back. This dish is all about creating your perfect bite.
Side Dishes
Although Mexican Taco Rice Skillet is perfectly hearty on its own, it loves good company. Serve with a crisp green salad, some roasted corn, or tortilla chips for scooping. Refried beans or a side of spicy street corn (elote) also make dream-worthy pairings.
Creative Ways to Present
For a fun twist, use the skillet as a filling for bell pepper boats, stuffed burritos, or even taco shells. Hosting a gathering? Spoon the rice mixture into little appetizer cups with different toppings for a crowd-pleasing, build-your-own taco bar vibe. Kids can even help sprinkle on the cheese and toppings!
Make Ahead and Storage
Storing Leftovers
Leftovers of your Mexican Taco Rice Skillet keep beautifully. Just transfer any extras into an airtight container and store in the refrigerator for up to 4 days. The flavors get even better as they mingle overnight—hello, winning lunch!
Freezing
This skillet is freezer-friendly, too. Let it cool completely, then place portions into freezer-safe containers. It’ll keep for up to 2 months—just thaw in the fridge overnight before reheating. Add fresh toppings after warming for best texture.
Reheating
For quick lunches or dinners, reheat leftovers in the microwave (covered, with a splash of broth or water to keep it moist) or gently warm in a skillet over medium-low heat. Add a little extra cheese or fresh cilantro to wake up the flavors!
FAQs
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Can I use brown rice in this Mexican Taco Rice Skillet?
Yes! Brown rice is a great swap, but it requires more liquid and a longer simmer (usually around 35–40 minutes). Check during cooking and add more broth as needed to keep the skillet nice and saucy.
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What’s the best way to keep the rice from sticking or burning?
Make sure there’s enough liquid to fully submerge the rice, keep your heat low once it comes to a simmer, and use a skillet with a heavy bottom if you have one. Stir once or twice during cooking and don’t be shy about adding a splash of broth if things look dry.
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Can I make this recipe ahead of time for meal prep?
Absolutely! Mexican Taco Rice Skillet is ideal for meal prep. Store cooled portions in containers for lunch or dinner throughout the week—just wait to add fresh toppings until you’re ready to eat.
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What should I do if my rice isn’t fully cooked but the liquid is gone?
If your rice is still a bit crunchy, simply add 1/4 cup more broth or water, cover, and let it cook for another 5 minutes. Check again, and continue as needed—every skillet and rice variety is a bit different!
Final Thoughts
I hope this Mexican Taco Rice Skillet becomes one of your favorite go-to comfort meals—just as it is in my kitchen! It’s weeknight friendly, endlessly adaptable, and always a hit. Grab your skillet and give it a try soon—the fiesta of flavors is just too good to miss!
Print
Mexican Taco Rice Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
A delicious and easy one-pan meal, this Mexican Taco Rice Skillet is a flavorful combination of seasoned ground beef, rice, tomatoes, and cheese topped with cilantro. Perfect for a quick weeknight dinner.
Ingredients
Main Dish:
- 1 lb. Lean Ground Beef (85% lean)
- 1 large Onion (finely diced)
- 1 Jalapeno (diced, OPTIONAL)
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 3 Tablespoons Taco Seasoning
- 1/4 teaspoon Garlic Powder
- (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
- 2 cups Cheddar Cheese or Mexican Cheese blend (shredded)
- Cilantro (chopped)
Toppings:
- Sour Cream
- Pico de Gallo
- Salsa
- Guacamole
Instructions
- Prepare the Ground Beef Mixture: Brown the ground beef, onion, jalapeno, salt, and pepper in a skillet. Add taco seasoning and garlic powder.
- Cook the Rice: Stir in tomato sauce, diced tomatoes, beef broth, and uncooked rice. Simmer until rice is tender.
- Melt the Cheese: Sprinkle shredded cheese on top and cover until melted.
- Serve: Top with cilantro and serve with sour cream, salsa, and guacamole.
Notes
- Topping Ideas: Homemade Salsa, Pico de Gallo, Homemade Guacamole
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg
