Cheesy Taco Rice – A Family Favorite One-Pan Meal
A cheesy, one-pan taco rice skillet packed with seasoned beef, tender rice, sweet corn, and melty cheddar. Perfect for weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
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1 lb ground beef
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1 cup long-grain white rice (uncooked)
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1 small onion, diced
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2 cloves garlic, minced
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1 (8 oz) can tomato sauce
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2 ½ cups beef broth
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1 cup frozen or canned corn
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1 cup canned black beans, rinsed and drained (optional)
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2 tbsp taco seasoning (homemade or store-bought)
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1 ½ cups shredded cheddar cheese
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Salt and pepper, to taste
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1 tbsp olive oil
Instructions
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In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 3–4 minutes. Stir in garlic.
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Add ground beef and cook until browned, about 6–8 minutes. Drain excess fat.
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Stir in taco seasoning and tomato sauce. Cook for 1–2 minutes to blend flavors.
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Add rice, broth, corn, and black beans. Bring to a boil.
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Reduce heat to low, cover, and simmer for 18–20 minutes or until rice is tender.
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Fluff rice with a fork. Sprinkle cheese over top, cover, and let melt for 2–3 minutes.
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Serve hot with optional toppings like sour cream, avocado, or cilantro.
Notes
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Use Monterey Jack for a creamier melt.
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Add bell peppers or zucchini for extra veggies.
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Store leftovers in the fridge up to 4 days or freeze for 2 months.