Cheesy Taco Rice Skillet

This Cheesy Taco Rice Skillet Dinner combines seasoned ground beef with rice and melty cheddar for a cozy, all in one meal. The dish layers bold taco spices with savory onions and a zesty tomato mix, while the beef broth helps the rice absorb every bit of flavor. Topped with fresh pico de gallo, it’s a family favorite that’s simple to make and perfect for busy weeknights or casual get togethers.

I first made this during a crazy workweek and it quickly became a go to in our house. The ground beef simmers with the rice making it incredibly flavorful and the melted cheese on top always gets everyone excited to eat.

Ingredients

• Ground beef: fresh with good marbling for juicy, flavorful meat
• Salt and pepper: to bring out the best in every ingredient
• Cayenne: brings a gentle kick without overwhelming the dish
• Chili powder: adds classic taco seasoning character
• Cumin and dried cilantro: give warm earthy notes that make this stand out
• Diced yellow onion: for deep savory flavor and sweetness
• Minced garlic: fresh for extra aroma and rich depth
• Rotel: canned tomatoes and green chilis for bright, zesty flavor
• Tomato sauce: adds a subtle sweet tang balancing the spices
• Beef broth: use low sodium to control salt levels easily
• Long grain white rice: uncooked so it absorbs all the savory juices
• Shredded cheddar: sharp cheddar shredded yourself melts best
• Tomatoes: ripe and firm for fresh, vibrant pico de gallo
• Onion: more diced for pico brightens the topping
• Jalapeno: firm and unblemished peppers add fresh heat to the pico
• Fresh cilantro: half a bunch really lifts the freshness in the pico
• Limes: fresh juice brings essential acidity and brightness
• Salt and pepper: used throughout to balance and adjust the flavors

Instructions

Brown the Beef:

Heat a skillet over mediumhigh heat and add the ground beef. Break it into small pieces as it cooks. Sprinkle in salt, pepper, cayenne, chili powder, cumin, dried cilantro, and diced onion. Cook for about ten minutes, stirring occasionally, until the beef is fully browned and the onions are soft and translucent. Taking your time here builds a flavorful foundation for the entire dish.

Drain the Skillet:

Once everything is cooked through, carefully drain off any excess fat from the skillet. This step keeps the dish from becoming greasy and helps maintain the right texture.

Simmer with Rice and Sauce:

Return the skillet to the stove. Stir in the Rotel tomatoes, minced garlic, tomato sauce, beef broth, and uncooked rice. Mix everything thoroughly so the rice is submerged evenly. Cover the skillet tightly with a lid. Lower the heat to mediumlow and cook for about fifteen to twenty minutes until the rice is tender and has absorbed most of the liquid. Check once or twice to stir gently and prevent sticking on the bottom.

Make the Pico de Gallo:

While the rice is cooking, chop the tomatoes, onion, and jalapeno finely. Combine them in a bowl with fresh cilantro, lime juice, salt, and pepper. Mix well and refrigerate until ready to serve. Preparing the pico while the rice simmers saves time and lets the flavors mingle nicely.

Melt the Cheese:

Once the rice is fluffy, sprinkle shredded cheddar evenly over the top of the skillet. Cover the pan again for a few minutes to melt the cheese slowly, or place it briefly under a broiler until the cheese is bubbly and golden. For those who like a crispy cheesy crust, a minute or two under the broiler does the trick.

Serve and Top:

Spoon generous portions into bowls and crown with fresh pico de gallo. Serving tortilla chips on the side is a great way to add crunch and make every bite fun. Enjoy this hearty dish hot for the best flavor and texture.

Cheese is always the star for me. Shredding it fresh definitely makes a huge difference in melt and taste. I still remember my teenagers hovering by the stove, eyes locked on the bubbling cheese, eagerly waiting for it to be ready.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Keep the pico in a separate container to keep it fresh and vibrant. When reheating, warm gently on the stove or microwave with a splash of broth to revive moisture.

Ingredient Substitutions

You can swap ground turkey or chicken to lighten it up, though seasoning may need adjusting. Brown rice can be used but expect a longer cooking time and nuttier texture. When Rotel is unavailable, regular diced tomatoes with a pinch of chili flakes work well too. Add diced bell peppers or corn alongside the onions for more vegetables.

Serving Suggestions

Add dollops of sour cream, slices of creamy avocado, or extra jalapenos to kick up the heat. A big bowl of tortilla chips on the side is perfect for scooping. Leftovers can also be used to fill burritos or stuffed into baked bell peppers for a different presentation.

Enjoy this hearty dish hot for the best flavor and texture. Leftovers reheat well for quick meals.

Common Recipe Questions

→ Can I use ground turkey instead of beef?

Yes, ground turkey works well as a lighter alternative. Ensure to season it thoroughly for a rich flavor.

→ How do I avoid mushy rice in the skillet?

Use long grain white rice and avoid stirring frequently while cooking. Check doneness after about 15 minutes.

→ What's the best cheese for melting on top?

Freshly shredded sharp cheddar melts smoothly, though Monterey Jack or Mexican cheese blends are great options too.

→ Can I prepare this dish ahead of time?

Yes, cook the skillet in advance and reheat gently. Add fresh pico de gallo and cheese just before serving for best results.

→ Is a vegetarian version possible?

Substitute ground beef with black beans or plant-based crumbles and use vegetable broth to maintain a hearty texture and flavor.

→ How should leftovers be stored?

Cool completely, place in an airtight container, and refrigerate for up to 3-4 days. Reheat gently, adding broth if needed.