If you’re craving a dinner that’s bursting with flavor, comes together in one pan, and always gets rave reviews at the table, you’re in luck: the One-Pot Taco Rice Skillet has it all! This Tex-Mex inspired classic is as fun to make as it is to devour, marrying tender seasoned meat, fluffy rice, colorful veggies, and melty cheese into one irresistible meal. It’s the type Main Course.
Ingredients You’ll Need
There’s something so reassuring about a short ingredients list that delivers big on flavor. Every component in the One-Pot Taco Rice Skillet is chosen for maximum taste, vibrant color, and perfect texture—making each bite unforgettable.
- Ground beef or ground turkey: Both bring savory richness and heartiness; pick your favorite or go leaner with turkey.
- Onion (1 small, diced): Adds sweetness and depth while melting into the dish for extra savory notes.
- Garlic (2 cloves, minced): For that unmistakable aromatic kick that brings the Tex-Mex vibes to life.
- Taco seasoning (1 packet): The star flavor-maker, full of bold spices that instantly make this skillet taste like your favorite taco night.
- Long-grain white rice (1 cup): Creates a fluffy, satisfying base that soaks up every bit of flavor.
- Diced tomatoes (1 can, 14.5 oz, undrained): Juicy and tangy, they help create that saucy, flavorful magic.
- Beef or chicken broth (2 cups): Adds savory depth and ensures the rice cooks up tender and tasty.
- Black beans (1 cup, canned, drained and rinsed): Offers a creamy contrast, extra protein, and gorgeous color in every bite.
- Corn kernels (1 cup, fresh, frozen, or canned): Bursts of sweetness and golden color—like sunshine in your skillet!
- Cheddar or Mexican blend cheese (1 cup, shredded): For that melty, gooey finish everyone looks forward to.
- Salt and black pepper to taste: Fine-tune your seasoning at the end for a perfectly balanced bite.
- Optional toppings: Diced tomatoes, avocado, cilantro, sour cream, and jalapeños help everyone make their bowl their own special creation.
How to Make One-Pot Taco Rice Skillet
Step 1: Brown the Meat and Onion
Start by heating a large skillet over medium heat. Add the ground beef or turkey, along with the diced onion, and let them cook together until the meat is beautifully browned and the onions are tender—this usually takes about 5 to 6 minutes. If your meat has rendered extra fat, give it a quick drain, but leave just enough to keep things flavorful.
Step 2: Add Garlic and Taco Seasoning
Next, toss in your minced garlic and let it sizzle for a minute, just long enough to become fragrant (but not burned!). Sprinkle in your packet of taco seasoning and give everything a thorough stir, letting those spices toast a bit and stick to the meat for deeper flavor.
Step 3: Stir in Rice, Tomatoes, Broth, Beans, and Corn
This is where the One-Pot Taco Rice Skillet magic begins! Add long-grain white rice, undrained diced tomatoes, broth, black beans, and corn all at once. Stir to combine—the mixture should look hearty and colorful. Bring it up to a boil over medium-high heat, then immediately reduce the heat to low, clamp on the lid, and let it all simmer away.
Step 4: Simmer Until Rice is Perfectly Tender
Let the skillet simmer, covered, for 18 to 20 minutes. This is the perfect window for the rice to soak up all those luscious juices and spices, becoming fluffy and tender. If you want a bit of extra flavor, sneak in a few tablespoons of salsa or some chopped green chilies right now!
Step 5: Add Cheese and Melt
Once the rice has absorbed the liquid and is tender, remove the skillet from heat. Sprinkle an even layer of shredded cheese over the top, cover again, and let things rest for 2 to 3 minutes. The residual heat will melt the cheese into gooey, stretchy deliciousness—just the way we like it.
How to Serve One-Pot Taco Rice Skillet
Garnishes
This dish is basically a blank canvas for all your favorite taco toppings. Think diced fresh tomatoes for extra brightness, cooling avocado slices, a scoop of sour cream, zingy jalapeño rings, or a sprinkle of chopped cilantro to finish. Let everyone at the table build their own bowl just the way they like it!
Side Dishes
One-Pot Taco Rice Skillet is hearty enough to stand tall on its own, but it also pairs perfectly with simple sides. Try it with crisp tortilla chips, a leafy green salad with lime vinaigrette, or a classic side of refried beans or sautéed veggies for a full-fledged Tex-Mex feast.
Creative Ways to Present
If you’re feeling playful, use the skillet filling as a stuffing for bell peppers, pile it into warm tortillas for supercharged tacos, or even spoon it over baked potatoes for a twist. This recipe adapts beautifully to whatever mood (or leftovers) you’re working with!
Make Ahead and Storage
Storing Leftovers
One-Pot Taco Rice Skillet stores like a dream! Simply cool any leftovers to room temperature, then scoop them into an airtight container. They’ll keep happily in the fridge for up to 4 days, ready to rescue your lunch or dinner plans in an instant.
Freezing
Want to stretch your efforts? Pop cooled portions into freezer-safe containers, leaving a little space at the top for expansion. This skillet freezes well for up to three months—just leave off any fresh garnishes until serving day for best results.
Reheating
When you’re ready to indulge again, reheat single portions in the microwave, covered, until bubbly hot, stirring partway through. For larger batches, use a skillet over medium-low heat with a splash of broth to keep things moist. Top with extra cheese and fresh herbs for a just-made taste.
FAQs
Can I use brown rice or a different grain?
Absolutely! Brown rice needs a bit more liquid and a longer simmer time (add about 1/2 cup more broth and 10–15 extra minutes). Quinoa also works for a lighter, protein-packed variation—just adjust the liquid as needed.
Is this recipe gluten-free?
It can be! Check your taco seasoning and broth labels to be sure they’re gluten-free. The rest of the ingredients are naturally gluten-free, making the One-Pot Taco Rice Skillet a great choice for all eaters.
Can I make this vegetarian?
Yes! Just skip the meat or replace it with a plant-based crumble, and use vegetable broth. You’ll still get plenty of protein and satisfying flavor from the beans and cheese.
What can I add for extra heat?
If you’re a spice lover, toss in some diced jalapeños or green chilies with the tomatoes, or serve with hot sauce and extra spicy salsa at the table. You can also pick a spicier taco seasoning blend for a bolder kick!
Can I double the recipe?
Double away! Just use a very large, deep skillet or a Dutch oven to ensure everything cooks evenly. You might need a few extra minutes of simmer time, but this dish is made for feeding a crowd.
Final Thoughts
If you’re searching for that perfect weeknight dinner — the one that gets cheers from everyone at the table and saves you a pile of dishes — the One-Pot Taco Rice Skillet is calling your name. Gather your favorite toppings, dig in with friends or family, and make it a regular in your meal rotation. You’ll be amazed at how much joy (and flavor!) a single skillet can bring.
Print
One-Pot Taco Rice Skillet Recipe
- Total Time: 35 minutes
- Yield: 4–6 servings
- Diet: Non-Vegetarian
Description
This One-Pot Taco Rice Skillet is a delicious and easy Tex-Mex inspired dish that combines seasoned ground meat, rice, beans, corn, and cheese for a flavorful one-pan meal.
Ingredients
Ground Beef/Turkey Mixture:
1 lb ground beef or ground turkey;
Onion Mixture:
1 small onion, diced; 2 cloves garlic, minced;
Seasonings:
1 packet taco seasoning;
Rice and Vegetables:
1 cup long-grain white rice; 1 can (14.5 oz) diced tomatoes, undrained; 2 cups beef or chicken broth; 1 cup canned black beans, drained and rinsed; 1 cup corn kernels (fresh, frozen, or canned);
Cheese and Seasonings:
1 cup shredded cheddar or Mexican blend cheese; salt and black pepper to taste;
Optional Toppings:
diced tomatoes, avocado, cilantro, sour cream, jalapeños
Instructions
- Cook Ground Meat: In a large skillet over medium heat, cook ground beef and onion until meat is browned and onion is softened, about 5–6 minutes. Drain excess grease if needed.
- Add Seasonings and Rice: Stir in garlic and cook for 1 minute. Add taco seasoning, rice, diced tomatoes, broth, beans, and corn. Stir to combine.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
- Melt Cheese: Remove from heat, sprinkle cheese evenly over the top, cover again, and let sit for 2–3 minutes until cheese is melted.
Notes
- For extra flavor, stir in a few tablespoons of salsa or green chilies with the tomatoes.
- This dish reheats well and makes great leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex Inspired
Nutrition
- Serving Size: ~1 1/2 cups
- Calories: 380
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 60 mg
