Cheesy Taco Rice Skillet
A delightful one-skillet dish combining taco flavors with cheesy rice, perfect for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 1 lb lean ground beef Can substitute with lean ground turkey or chicken.
- 1 can canned beans (black or pinto)
- 1 cup corn (canned or frozen)
- 3 cups ready rice Regular cooked rice can be used as a substitute.
- 1 cup shredded cheese (cheddar or Mexican blend) Feel free to use your favorite cheese.
- 1 packet taco seasoning Adjust spice level to taste.
- to taste Salt
- to taste Pepper
Optional Toppings
- Sour cream For serving.
- Salsa For serving.
- Avocado For serving.
- Cilantro For serving.
Instructions
Cooking
- In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Stir in the taco seasoning, canned beans, and corn; cook for 2-3 minutes until heated through.
- Add the ready rice and mix well until evenly combined.
- Sprinkle cheese on top and cover the skillet, allowing it to melt for about 3-5 minutes.
- Season with salt and pepper, and top with optional toppings before serving.
Notes
To store leftovers, let the skillet cool completely. Store in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat in the microwave or on the stove until heated through.