This recipe is a weeknight winner because it’s simple, fast, and delicious. You only need one skillet, making cleanup a breeze. It’s customizable with your favorite toppings and can easily feed a crowd. Plus, it’s versatile enough to serve on its own, with tortillas, or even as a filling for burritos or lettuce wraps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef (or ground turkey/chicken)
Olive oil
Onion, diced
Garlic, minced
Taco seasoning (store-bought or homemade)
Canned diced tomatoes (with green chilies if preferred)
Black beans, drained and rinsed
Corn kernels (fresh, canned, or frozen)
Long-grain rice (such as jasmine or basmati)
Chicken or beef broth
Shredded cheddar or Mexican blend cheese
Fresh cilantro (optional)
Lime wedges for serving
Directions
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Add diced onion and garlic, cooking until softened.
Stir in taco seasoning, coating the meat and vegetables.
Add diced tomatoes, black beans, corn, rice, and broth. Stir to combine.
Bring the mixture to a simmer, then reduce heat, cover, and cook for about 20 minutes, or until the rice is tender and liquid is absorbed.
Sprinkle cheese over the top, cover for a few minutes to let it melt.
Garnish with fresh cilantro and lime wedges before serving.
Servings and timing
This recipe serves 6 people. Total time is about 30 minutes, with 10 minutes of prep and 20 minutes of cooking.
Variations
Use ground turkey or chicken instead of beef for a lighter option.
Add jalapeños or chili flakes for extra spice.
Swap rice for quinoa or cauliflower rice to make it healthier.
Mix in bell peppers or zucchini for more veggies.
Top with avocado, sour cream, or salsa for added flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat with a splash of broth or water, or microwave until heated through. This dish also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this dish vegetarian?
Yes, just skip the meat and add extra beans or vegetables for a hearty vegetarian version.
Can I use instant rice instead of long-grain rice?
Yes, but reduce the cooking time and broth amount, as instant rice cooks much faster.
Can I make this recipe ahead of time?
Yes, it reheats well, making it perfect for meal prep.
What toppings go well with this skillet?
Avocado, sour cream, shredded lettuce, salsa, and jalapeños are great additions.
Can I double the recipe?
Yes, just make sure you use a large enough skillet to hold everything.
How do I prevent the rice from sticking?
Stir occasionally while cooking and make sure there’s enough broth for the rice to absorb.
Can I use brown rice?
Yes, but it will take longer to cook and may need extra broth.
Can I freeze this taco skillet?
Yes, it freezes well for up to 2 months. Store in freezer-safe containers for easy reheating.
What can I serve with this dish?
It pairs well with tortilla chips, a simple green salad, or warm tortillas.
How spicy is this recipe?
It depends on the taco seasoning and diced tomatoes you use. Adjust the heat by adding or reducing chili flakes or using mild seasoning.
Conclusion
One pot taco skillet is a delicious and easy meal that brings all the flavors of tacos into a single pan. With hearty beef, rice, beans, and cheese, it’s filling, customizable, and perfect for busy weeknights. Whether you enjoy it straight from the skillet or as a filling in tortillas, this recipe is sure to be a hit at your dinner table.
One Pot Taco Skillet is a quick, hearty, and flavorful meal that brings all the best elements of tacos into a single skillet. With seasoned ground beef, rice, beans, and melted cheese, it’s a weeknight-friendly recipe that’s easy to prepare and clean up.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:6 servings
Category:Main Course
Method:One Pot
Cuisine:Mexican-Inspired
Diet:Low Lactose
Ingredients
1 lb ground beef (or ground turkey/chicken)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 tablespoons taco seasoning (store-bought or homemade)
1 can (14.5 oz) diced tomatoes (with green chilies if preferred)
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 cup long-grain white rice (jasmine or basmati)
2 1/2 cups chicken or beef broth
1 1/2 cups shredded cheddar or Mexican blend cheese
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Add diced onion and garlic, and cook for 2–3 minutes until softened.
Stir in taco seasoning and mix well to coat the meat and vegetables.
Add diced tomatoes, black beans, corn, rice, and broth. Stir to combine.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the rice is tender and liquid is absorbed.
Uncover and sprinkle cheese evenly over the top. Cover again for a few minutes until cheese is melted.
Garnish with chopped cilantro and serve with lime wedges and optional toppings.
Notes
Use ground turkey or chicken for a leaner version.Add chopped jalapeños or chili flakes for extra heat.Substitute rice with quinoa or cauliflower rice for a healthier twist.Freeze leftovers in individual portions for quick lunches or dinners.Let it rest a few minutes before serving to allow flavors to settle.
