Hello World KitchenBeta

One-Pan Cheesy Beef Taco Skillet

A quick, kid-friendly weeknight dinner that combines all the flavors of a classic beef taco into one easy-to-clean skillet. Ground beef, rice, savory taco spices, and melted cheese make this a comforting and hearty meal.

Prep 10 min Cook 20 min Total 35 min Level Easy

Serves 5

Ingredients

Base and Meat

1 lb ground beef (85% lean) — or ground turkey
1 medium yellow onion — diced
2 cloves garlic — minced

Seasonings

1 tablespoon chili powder
1.5 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt — adjust to taste
0.5 teaspoon black pepper

Rice and Liquids

1 cup long grain white rice — rinsed
2 cups beef broth — low sodium preferred
10 ounces diced tomatoes with green chiles (e.g., Rotel) — do not drain

Toppings

1.5 cups Mexican blend or cheddar cheese — shredded
0.25 cup fresh cilantro (optional) — chopped
0.5 cup sour cream (optional) — for serving

Instructions

Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat apart with a wooden spoon, until the beef is browned and the onions are softened.
~6 min
Drain excess grease from the pan if using a fattier cut of beef to prevent the dish from becoming too oily.
Add the minced garlic, chili powder, cumin, oregano, salt, and black pepper to the beef. Stir well and cook until fragrant.
~1 min
Toasting the spices briefly in the fat enhances their flavor.
Stir in the uncooked white rice, beef broth, and the undrained can of diced tomatoes with green chiles. Bring the mixture to a boil.
~3 min
Scrape the bottom of the skillet to release any browned bits.
Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer gently. Cook until the rice is tender and has absorbed most of the liquid.
~15 min
Resist the urge to lift the lid too often, as the trapped steam is needed to cook the rice properly.
Remove the lid and fluff the mixture slightly. Sprinkle the shredded cheese evenly over the top. Cover the skillet again and remove from heat. Let it sit until the cheese is completely melted.
~5 min
Uncover and garnish with fresh chopped cilantro. Serve warm with sour cream, avocado, or your favorite taco toppings on the side.

Nutrition

480

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

Cholesterol (mg)

Equipment

large skillet with tight-fitting lid
wooden spoon
measuring cups and spoons

Tips & Storage

If you only have brown rice, you will need to increase the broth by 1/2 cup and extend the simmering time to 40-45 minutes.
For an extra veggie boost, stir in a handful of frozen corn or diced bell peppers when you add the onions.
Make sure your skillet is large enough (at least 10 inches) to hold the liquid when it boils.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water or broth to loosen the rice.