Name: Cheesy Taco Rice Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 1 lb ground beef; 1 tbsp olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 cup long-grain rice; 2 tbsp taco seasoning; 1 cup tomato sauce or diced tomatoes; 2 cups beef or chicken broth; 1 1/2 cups shredded cheddar or Mexican-blend cheese; 1/2 tsp salt (or to taste); 1/2 tsp black pepper; 2 tbsp chopped green onions or cilantro (optional)

I love cheesy taco rice skillet because it’s hearty, comforting, and comes together quickly in one pan. I enjoy how the seasoned meat, tender rice, and melted cheese blend into a bold, satisfying meal that feels cozy and effortless.

Why You’ll Love This Recipe

I like this recipe because it’s fast, filling, and perfect for busy days. I enjoy that everything cooks in one skillet, which keeps cleanup simple. I also appreciate how flexible it is, since I can easily adjust the spice level or add extra toppings based on what I have on hand.

Ingredients

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

ground beef
olive oil
onion
garlic
long-grain rice
taco seasoning
tomato sauce or diced tomatoes
beef or chicken broth
shredded cheddar or Mexican-blend cheese
salt
black pepper
optional chopped green onions or cilantro

Directions

I start by heating olive oil in a large skillet over medium heat. I add the ground beef and cook it until browned, breaking it up as it cooks. I stir in the chopped onion and cook until softened, then add the garlic and cook briefly until fragrant.

I sprinkle in the taco seasoning and stir to coat the beef evenly. I add the rice, tomato sauce, and broth, stirring everything together. I bring the mixture to a gentle simmer, then cover the skillet and let it cook until the rice is tender and most of the liquid is absorbed.

Once the rice is cooked, I sprinkle shredded cheese over the top and cover the skillet again until the cheese melts. I finish with chopped green onions or cilantro if I like before serving.

Servings and Timing

I usually get about 4 servings from this recipe.
Prep time takes around 10 minutes, cooking time is about 30 minutes, and the total time comes to roughly 40 minutes.

Variations

I sometimes add black beans or corn for extra texture and flavor. I like using ground turkey instead of beef when I want a lighter option. For more heat, I add diced jalapeños or a pinch of cayenne pepper.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it in a skillet or microwave and add a splash of broth or water if the rice has dried out.

FAQs

Can I use instant rice?

I can use instant rice, but I adjust the liquid and cooking time since it cooks much faster.

Can I make this dish vegetarian?

I replace the ground beef with beans or a plant-based meat alternative and use vegetable broth.

What kind of cheese works best?

I like cheddar or a Mexican-blend cheese because they melt well and add bold flavor.

Can I make this recipe ahead of time?

I often make it ahead and reheat it, since the flavors hold up well.

What can I serve with taco rice skillet?

I like serving it with a simple salad, tortilla chips, or sliced avocado.

Conclusion

I enjoy cheesy taco rice skillet because it’s comforting, flavorful, and incredibly easy to make. I love how it brings bold taco flavors into one simple pan, making it a reliable recipe I turn to whenever I want a quick, satisfying meal.