This Taco Rice Skillet is a cheesy, one-pan dinner packed with Tex-Mex flavor. It’s made with simple ingredients simmered together for a quick and comforting meal. Perfect for busy weeknights when you need an easy meal that everyone will enjoy.
Should You Make This?
Time: About 45 minutes total — 10 minutes of prep and 35 minutes of cook time.
Ingredients: Mostly pantry staples - ground beef, onion, taco seasoning, diced tomatoes, green chilies, chicken broth, rice, cheese.
Ease: Very easy! Everything cooks in one pan with minimal hands-on time, making it perfect for busy weeknights.
Ingredients & Substitutions
Long-Grain White Rice – This recipe was tested with long-grain white rice. If you use a different type, like instant rice or brown rice, you’ll need to adjust the cook time and the amount of liquid. Use the liquid ratio and cook time listed on the rice package, swapping in chicken broth instead of water.
Ground Beef – I recommend using lean ground beef (90% lean or higher) so you don’t need to drain off much fat.
Taco Seasoning - Use your favorite store-bought packet or Homemade Taco Seasoning.
Chicken Broth- You can also use beef broth, vegetable broth, or water.
Mexican Cheese- Any good melting cheese works! You can also try cheddar, Monterey Jack, or pepper jack, depending on your taste.
Full ingredient list with quantities in the recipe card below
How to Make Taco Rice
Step 1 | Cook the Beef and Onions
In a large skillet, cook the ground beef and diced onion until the beef is browned and the onion is soft.
Step 2 | Add Seasonings and Liquids
Stir in the taco seasoning, diced tomatoes, green chilies, rinsed rice, and chicken broth. Bring everything to a boil.
Step 3 | Simmer
Reduce the heat to low, cover, and simmer for 25–30 minutes, stirring occasionally to prevent sticking. Cook until the rice is tender and most of the liquid is absorbed.
Step 4 | Add Cheese
Stir in 1 cup of the shredded cheese. Sprinkle the remaining 1 cup on top, cover again, and cook for 3–5 more minutes until the cheese is melted.
Tips & Notes
Undercooked rice? If the liquid is gone but the rice is still a little firm, add a few tablespoons of water, cover, and simmer for 3–5 more minutes.
Rinse the rice: Rinsing helps prevent the dish from turning mushy. Use a fine mesh strainer and run cold water over the rice, stirring with your hand until the water runs clear.
Want more heat? Add a diced jalapeño, use hot green chilies, or stir in a pinch of cayenne or crushed red pepper for extra spice
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Cheesy Taco Rice
Ingredients
- 1 pound ground beef 90% lean
- 1 small small onion diced
- 1 packet taco seasoning
- 1 14.5 oz can petite diced tomatoes (undrained)
- 1 4 oz can green chilies (undrained)
- 2 ⅔ cups chicken broth
- 1 ⅓ cups long-grain white rice rinsed
- 1 ½ cups shredded Mexican blend cheese
- chopped cilantro for garnish
Instructions
- In a large, deep skillet or sauté pan over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is soft, about 5–7 minutes. Drain excess fat if needed.
- While the beef is cooking, rinse the rice under cold water until the water runs clear. Add the rinsed rice to the skillet and stir to combine.
- Stir in the taco seasoning, diced tomatoes (with juice), green chilies, and chicken broth. Bring everything to a boil.
- Reduce the heat to low, cover, and simmer for 25–30 minutes, stirring occasionally to prevent sticking. Cook until the rice is tender and most of the liquid is absorbed.If the rice is still firm and the liquid is gone, add 2 tablespoons of water, cover, and cook for another 3–5 minutes.
- Stir in 1 cup of the shredded cheese. Sprinkle the remaining 1 cup on top, cover again, and cook for 3–5 more minutes until the cheese is melted.
- Top with chopped cilantro and serve warm. Add your favorite toppings like sour cream, avocado, or tortilla chips if you’d like.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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Did you make this recipe? Let me know!