Cheesy Taco Rice Skillet Dinner

Why You’ll Love This Recipe

I love how this recipe combines all the best parts of taco night into one skillet. It’s got the bold spices I crave, the cheesy comfort I need, and a fresh topping that keeps it from feeling too heavy. The rice absorbs all that flavor from the beef, broth, and tomatoes, making every bite delicious. Plus, since it all cooks in one pan, cleanup is quick and easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

→ Main Ingredients

• 1 lb ground beef

• ½ tsp salt

• ½ tsp black pepper

• ¼ tsp cayenne pepper

• 2 tsp chili powder

• 1 tsp cumin

• 1 tsp dried cilantro

• 1 diced onion

• 1 tbsp minced garlic

• 1 (10 oz) can Rotel (diced tomatoes with green chilies)

• 1 (8 oz) can tomato sauce

• 1½ cups beef broth

• 1 cup uncooked long-grain white rice

• 2 cups shredded cheddar cheese

→ Toppings

• 4 small diced tomatoes

• ½ diced onion

• 1 diced jalapeño

• ½ bunch fresh cilantro, chopped

• Juice of 2 limes

• Salt and pepper, to taste

Directions

1. I start by browning the ground beef in a large skillet over medium-high heat. Once it’s mostly cooked, I add salt, pepper, cayenne, chili powder, cumin, dried cilantro, and diced onion. I let everything cook together until the beef is fully browned and the onions are soft.

2. I take the skillet off the heat and carefully drain any excess grease.

3. Next, I stir in the Rotel, tomato sauce, minced garlic, beef broth, and uncooked rice. I mix everything well so the flavors distribute evenly.

4. I cover the skillet with a lid and let it simmer on medium-low heat for 15–20 minutes, or until the rice is fully cooked and tender.

5. Once the rice is done, I sprinkle the shredded cheddar cheese generously over the top. I usually let it melt right in the skillet, or if I want a bubbly golden top, I place it under the broiler for a minute or two.

6. While everything cooks, I prepare the pico de gallo by combining chopped tomatoes, onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. I refrigerate it until serving time.

7. I serve the skillet hot, topped with a scoop of the fresh pico de gallo and a handful of tortilla chips on the side.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

If I want to change it up, I sometimes use ground turkey instead of beef, or swap in brown rice—just adjusting the cooking time. For a vegetarian version, I skip the meat and add black beans and corn instead. I’ve also added chopped bell peppers or spinach to the skillet for extra veggies.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat them on the stove over low heat or in the microwave, adding a splash of broth if it looks dry. The pico de gallo is best fresh but can be stored in the fridge for up to a day.

FAQs

Can I use instant rice?

I prefer using long-grain rice because it absorbs the flavors better, but if I’m in a hurry, I’ve used instant rice. I reduce the liquid slightly and adjust the cook time to prevent overcooking.

Is this dish spicy?

It has a mild to moderate kick from the cayenne and jalapeño. I adjust the heat by leaving out the cayenne or using mild Rotel and a seeded jalapeño.

Can I prep this ahead of time?

Yes, I often brown the beef and mix in the spices ahead of time. I just store the cooked beef in the fridge and finish the dish when I’m ready to serve.

What cheese works best?

I love sharp cheddar for its flavor and melt, but I’ve also used Monterey Jack or a taco blend when I want something extra gooey.

Can I make this in the oven?

Yes, after browning the beef and mixing in the rice and liquids, I cover the skillet and bake it at 375°F for about 25–30 minutes, then top with cheese and broil briefly.

Conclusion

This Cheesy Taco Rice Skillet Dinner is a one-pan wonder that delivers big flavor and comfort in every bite. With seasoned beef, melty cheese, and zesty pico de gallo, it’s everything I want in a satisfying weeknight meal—and cleanup is a breeze. It’s become one of my go-to dinners for when I want something easy, hearty, and full of Tex-Mex flair.

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