One-pan busy-night dinner
One-Pan Cheesy Taco Rice Skillet
Ground beef, rice, beans, corn, tomatoes, taco seasoning, and melty cheese come together in one skillet for an easy dinner with minimal cleanup.
It is pantry-friendly, customizable, ready in about 30 minutes, and the leftovers can turn into another meal later in the week.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup uncooked rice
- 2 cups beef broth
- 1 cup corn, canned and drained or frozen
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes, drained
- 1 cup shredded cheese
Directions
- Brown the ground beef in a large skillet over medium heat.
- Stir in the taco seasoning.
- Add the rice, beef broth, corn, black beans, and tomatoes.
- Bring to a boil, then reduce the heat, cover, and simmer for 15–20 minutes, or until the rice is tender.
- Sprinkle cheese over the top, cover for a few minutes, and let it melt.
Optional Toppings
Avocado or guacamole, salsa, sour cream, cilantro, jalapeños, or crushed tortilla chips.
Melanie’s Tips 💜
- Use microwave rice or leftover cooked rice to cut the cooking time. If using cooked rice, reduce the broth by about ½ cup.
- Swap the ground beef for ground turkey or chicken.
- Add diced peppers and onions—or use frozen to save prep time.
- This doubles easily. Turn leftovers into tacos, burrito bowls, or wraps later in the week.
One pan now can mean dinner is partly handled again later. That is the kind of shortcut that makes busy weeks easier.
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