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Rolling Sauce

One-Pan Beef and Rice Taco Skillet

Taco-seasoned ground beef simmers with rice, tomatoes, and corn in one pan, then gets topped with melted cheese for an easy build-your-own dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Method Notes

Ingredients
  

For the Skillet
  • - 1 lb 450 g ground beef
  • - 1/2 onion diced
  • - 1 bell pepper diced
  • - 1 tbsp taco seasoning
  • - 1 cup 185 g long-grain white rice, uncooked
  • - 1 can 15 oz / 425 g diced tomatoes
  • - 1.5 cups 360 ml beef broth or water
  • - 1 cup 170 g frozen corn
  • - 1 cup 115 g shredded Monterey Jack or cheddar cheese
For Serving
  • - sour cream
  • - green onions sliced
  • - avocado diced

Method
 

  1. Brown the ground beef with the diced onion and bell pepper in a large skillet over medium-high heat, about 5-6 minutes.
  2. Stir in the taco seasoning, then add the rice, diced tomatoes, and broth.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, until the rice is tender.
  4. Stir in the frozen corn during the last 5 minutes of cooking.
  5. Remove from heat, sprinkle the cheese over the top, cover, and let sit for 2 minutes to melt.
  6. Serve topped with sour cream, green onions, and avocado.

Notes

  • Storage: Keeps in an airtight container in the fridge for up to 4 days.
  • Make ahead: Letting the skillet sit, covered, for a few minutes after cooking helps the rice finish absorbing any extra liquid before serving.
  • Swap: Add a diced jalapeño with the onion for more heat, or stir in black beans with the corn to stretch the recipe further.