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.
Equipment
- large skillet with tight-fitting lid
- wooden spoon
- measuring cups and spoons
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
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 (opt.) | chopped |
| 0.5 cup | sour cream (opt.) | 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 minDrain 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 minToasting 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 minScrape 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 minResist 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.
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.