If you’re craving a dinner that’s bursting with bold flavors, easy to whip up, and comes together in one hearty pan, you’re going to love this Mexican Taco Rice Skillet Recipe. It’s the perfect weeknight meal that combines the smoky spice of seasoned ground beef, the comforting texture of tender rice, and the cheesy goodness all melted into one vibrant dish. Whether you’re feeding a family or meal prepping for the week, this recipe ticks all the boxes for satisfaction and simplicity.
Ingredients You’ll Need
Getting the ingredients right is the first step to nailing this delicious Mexican Taco Rice Skillet Recipe. Each component plays an important role—from the lean ground beef that gives you protein and depth, to the fresh onion and optional jalapeno adding that aromatic spice. The combination of tomatoes, broth, and rice creates a luscious base, while shredded cheese and cilantro bring the perfect finish.
- 1 lb. Lean Ground Beef (85% lean): Choose lean beef to keep the skillet flavorful but not greasy.
- 1 large Onion (finely diced): Adds natural sweetness and a tender texture.
- 1 Jalapeno (diced, OPTIONAL): For that extra kick of heat—skip if you prefer mild flavors.
- 1/2 teaspoon Salt: Enhances all the savory elements in the dish.
- 1/2 teaspoon Pepper: Adds depth with a hint of spiciness.
- 3 Tablespoons Taco Seasoning: Packs the quintessential Mexican spice combo into every bite.
- 1/4 teaspoon Garlic Powder: Infuses a subtle garlicky warmth throughout.
- 1 (10-ounce) can Rotel Tomatoes (with green chilies or petite diced tomatoes): Juicy, slightly spicy tomatoes that bring color and zest.
- 1 (8-ounce) can Tomato Sauce: Thickens and enriches the tomato base.
- 1 1/2 cups Beef Broth: Adds savory liquid and helps cook the rice perfectly.
- 1 cup Uncooked Rice: Absorbs all the tasty juices and makes this recipe comfortably filling.
- 2 cups Cheddar Cheese or Mexican Cheese blend (shredded): Melts on top for creamy, cheesy indulgence.
- Cilantro (chopped): Brightens every bite with fresh herbal notes.
How to Make Mexican Taco Rice Skillet Recipe
Step 1: Heat the Skillet
Begin by heating a large, deep skillet over medium-high heat. This is your foundation for cooking the beef and developing those rich, mouthwatering flavors.
Step 2: Brown the Beef and Sauté Onions
Add the lean ground beef, finely diced onion, diced jalapeno (if using), salt, and pepper to the hot skillet. Cook everything together until the beef is fully browned and the onions become soft and translucent. Make sure to drain any excess grease before moving on to the next step for a less oily dish.
Step 3: Add Taco Seasoning and Garlic Powder
Sprinkle in the taco seasoning and garlic powder, stirring well to coat the meat and onions evenly with those vibrant spices. This seasoning step is where the signature Mexican taco flair starts to blossom.
Step 4: Combine Tomato Sauce, Tomatoes, Broth, and Rice
Pour in the tomato sauce, the can of diced tomatoes with chilies, beef broth, and uncooked rice. Stir to combine, making sure the rice is fully submerged so it cooks perfectly. This mixture will be the heart of your skillet meal.
Step 5: Simmer Until Rice is Tender
Bring the contents to a boil briefly, then reduce the heat to low and cover the skillet. Let everything simmer gently for about 18 to 20 minutes, or until the rice has absorbed the liquid and is tender. This slow simmer is essential for the flavors to meld beautifully.
Step 6: Melt the Cheese on Top
Once the rice is cooked, sprinkle the shredded cheese evenly over the skillet. Cover it again and let the cheese melt completely, creating a luscious, gooey topping that makes this dish absolutely comforting.
Step 7: Garnish and Serve
Finish by sprinkling chopped fresh cilantro over the melted cheese for a fresh herbal note and a pop of green color. Your Mexican Taco Rice Skillet Recipe is ready to enjoy straight from the pan.
How to Serve Mexican Taco Rice Skillet Recipe
Garnishes
Garnishing this skillet with freshly chopped cilantro brings brightness that balances the rich flavors, while a dollop of sour cream adds creamy coolness. You can also toss on some sliced avocado or a squeeze of lime juice for an extra burst of freshness.
Side Dishes
This skillet holds its own as a complete meal but pairs wonderfully with simple sides like a crisp green salad, crunchy tortilla chips, or a classic Mexican street corn salad to round out your plate with extra texture and flavor.
Creative Ways to Present
For a fun twist, serve the Mexican Taco Rice Skillet Recipe inside crispy tortilla bowls or warm flour tortillas for taco night at its finest. You can also spoon it over a bed of greens for a hearty taco salad variation that feels a little lighter but just as satisfying.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Mexican Taco Rice Skillet Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, making it great for quick lunches or dinners.
Freezing
This recipe freezes beautifully. Portion it into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 2 months. Just make sure to thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave, adding a splash of broth or water to keep the rice moist and creamy. Stir occasionally until warmed through and cheese is melted again.
FAQs
Can I use a different type of meat in this Mexican Taco Rice Skillet Recipe?
Absolutely! Ground turkey, chicken, or even plant-based meat substitutes work great if you want a leaner option or prefer a vegetarian twist.
Is it necessary to add jalapeno, or can I skip it?
The jalapeno is optional and adds a nice spicy kick, but you can leave it out if you prefer milder flavors or if you’re cooking for kids.
What kind of rice works best for this recipe?
Long-grain white rice is ideal because it cooks evenly and doesn’t get too sticky, but you can experiment with brown rice if you want a nuttier taste and extra fiber—just increase cooking time and broth accordingly.
Can I make this recipe in advance for meal prep?
Yes! The Mexican Taco Rice Skillet Recipe is a fantastic meal prep option. It reheats well and flavors often deepen after a day or two in the fridge.
How can I make this dish spicier?
To turn up the heat, add more diced jalapeno, include a pinch of cayenne pepper with the taco seasoning, or garnish with pickled jalapenos or hot sauce at the table.
Final Thoughts
This Mexican Taco Rice Skillet Recipe is one of those treasure meals that never fails to delight with its rich flavors and comforting textures. It’s quick enough for busy nights yet special enough to serve guests with confidence. I hope you have as much fun making and eating it as I do sharing it with friends and family. Give it a try—you might just find your new favorite go-to dinner!
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Mexican Taco Rice Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Taco Rice Skillet is a flavorful and hearty one-pan meal featuring seasoned ground beef, rice, tomatoes, and melty cheese. Perfect for busy weeknights, it combines classic taco flavors in a comforting skillet dish that serves six.
Ingredients
Main Ingredients
- 1 lb. Lean Ground Beef (85% lean)
- 1 large Onion (finely diced)
- 1 Jalapeno (diced, optional)
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 3 Tablespoons Taco Seasoning
- 1/4 teaspoon Garlic Powder
- 1 (10-ounce) can Rotel Tomatoes (with green chilies or petite diced tomatoes)
- 1 (8-ounce) can Tomato Sauce
- 1 1/2 cups Beef Broth
- 1 cup Uncooked Rice
- 2 cups Cheddar Cheese or Mexican Cheese blend (shredded)
- Cilantro (chopped, for garnish)
Instructions
- Heat the skillet: Place a large, deep skillet over medium-high heat to preheat for cooking the beef and vegetables.
- Cook the beef and aromatics: Add the ground beef, finely diced onion, diced jalapeno (if using), salt, and pepper to the skillet. Brown the beef thoroughly while softening the onions. Once cooked, drain any excess grease from the skillet to keep the dish from being greasy.
- Add seasonings: Stir in the taco seasoning and garlic powder to evenly coat the beef mixture with flavor.
- Add liquids and rice: Pour in the tomato sauce, diced tomatoes with chilies, beef broth, and uncooked rice. Make sure the rice is fully submerged in the liquid to ensure even cooking.
- Simmer until rice is cooked: Bring the mixture to a boil, then reduce heat to a simmer. Cover the skillet and let cook for 18–20 minutes, or until the rice is tender and has absorbed the liquids.
- Melt the cheese: Sprinkle the shredded cheddar or Mexican cheese blend evenly over the cooked rice mixture. Cover the skillet again and let it sit for a few minutes until the cheese melts completely.
- Garnish and serve: Sprinkle chopped cilantro on top for freshness and vibrant color. Serve the skillet hot with your favorite taco toppings, such as sour cream, avocado, or salsa.
Notes
- Jalapeno is optional; you can omit for less heat or substitute with a milder pepper.
- Using beef broth rather than water adds more rich flavor to the rice.
- Cheese can be substituted with a dairy-free or vegan option if desired.
- Make sure to cover the skillet well during simmering to properly cook the rice.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
