Cheesy Taco Rice Skillet (Printer-Friendly)
One-pan cheesy taco rice with ground beef, cheddar, and fresh pico for a flavorful dinner.
# What You'll Need:
→ Protein
01 -
1 pound ground beef, preferably with good marbling
→ Spices and Seasonings
02 -
1 teaspoon salt, divided
03 -
1/2 teaspoon black pepper, divided
04 -
1/4 teaspoon cayenne pepper
05 -
1 teaspoon chili powder
06 -
1 teaspoon ground cumin
07 -
1 teaspoon dried cilantro
→ Vegetables
08 -
1 medium yellow onion, diced (about 1 cup)
09 -
1 (10 oz) can Rotel diced tomatoes and green chilies
10 -
2 cloves garlic, minced
11 -
1 cup long grain white rice, uncooked
12 -
1 medium tomato, finely diced (for pico de gallo)
13 -
1/4 cup diced white onion (for pico de gallo)
14 -
1 small jalapeño, seeded and minced
15 -
2 tablespoons fresh cilantro, chopped
→ Liquids
16 -
1 cup low sodium beef broth
17 -
3/4 cup tomato sauce
18 -
1 tablespoon fresh lime juice
→ Cheese
19 -
1 1/2 cups shredded sharp cheddar cheese
# Steps to Follow:
01 -
Heat a large skillet over medium-high heat. Add ground beef and break it apart as it cooks. Sprinkle in half the salt, half the pepper, cayenne, chili powder, cumin, dried cilantro, and diced onion. Sauté for about 10 minutes until beef is browned and onion is soft and translucent.
02 -
Carefully drain excess fat from the skillet to prevent greasiness in the final dish.
03 -
Return skillet to heat. Stir in Rotel tomatoes, minced garlic, tomato sauce, beef broth, uncooked rice, and remaining salt and pepper. Mix thoroughly to ensure rice is fully submerged. Cover with a tight-fitting lid, reduce heat to medium-low, and cook for 15 to 20 minutes, stirring once or twice, until rice is tender and liquid absorbed.
04 -
While rice simmers, combine diced tomato, diced onion, jalapeño, chopped cilantro, lime juice, and a pinch of salt and pepper in a bowl. Mix well and refrigerate until serving.
05 -
Once rice is fluffy, evenly sprinkle shredded cheddar over the top. Cover skillet again for a few minutes or place under broiler briefly until cheese is melted and bubbly. For crispy cheese edges, broil 1–2 minutes more.
06 -
Spoon portions into bowls and top generously with pico de gallo. Serve with tortilla chips for added texture and enjoy warm.
# Extra Suggestions:
01 -
Use a skillet with a tight-fitting lid to achieve perfectly cooked and fluffy rice.
02 -
Draining excess fat after browning beef keeps the dish light and prevents greasiness.
03 -
Shred cheese fresh for better melting and richer flavor.