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Cheesy Taco Rice Skillet – Quick, Comforting & Packed with Flavor

This Cheesy Taco Rice Skillet is the ultimate comfort food: tender rice, juicy taco-seasoned ground beef, salsa, and plenty of gooey cheese—all cooked together in one skillet. It’s hearty, satisfying, and ready in 30 minutes for a meal everyone will devour. Top it with your favorite taco fixings for the perfect easy dinner! 🌮🧀
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

🌮 Main Ingredients
  • 1 lb ground beef or ground turkey
  • 1 cup long-grain white rice
  • 1 small onion diced
  • 1 bell pepper diced (any color)
  • 2 cloves garlic minced
  • 1 cup salsa
  • 2 cups beef or chicken broth
  • 1 packet taco seasoning or homemade
  • 1½ cups shredded cheddar or Mexican cheese blend
🌿 Optional Toppings
  • Sour cream
  • Sliced green onions
  • Diced tomatoes
  • Chopped cilantro
  • Jalapeños

Equipment

  • Large skillet with lid
  • Knife & cutting board
  • Wooden spoon or spatula
  • Measuring cups & spoons

Method
 

Step 1: Brown the Beef
  1. Heat a large skillet over medium-high heat.
  2. Add ground beef and cook until browned, breaking it up with a spoon.
  3. Drain excess fat if needed.
Step 2: Sauté the Veggies
  1. Add diced onion, bell pepper, and minced garlic to the skillet; sauté 2–3 minutes until softened.
Step 3: Add Rice & Seasoning
  1. Stir in uncooked rice, taco seasoning, salsa, and broth.
  2. Mix well, scraping up any browned bits from the bottom of the skillet.
Step 4: Simmer
  1. Bring mixture to a boil, then reduce heat to low.
  2. Cover and simmer 18–20 minutes, until rice is tender and liquid is absorbed.
Step 5: Add Cheese & Serve
  1. Sprinkle shredded cheese evenly over the top.
  2. Cover again for 2–3 minutes, until cheese is melted.
  3. Remove from heat and top with your favorite garnishes.

Notes

🥄 Variations
Spicy: Add diced jalapeños or a dash of hot sauce.
Veggie Boost: Stir in corn, black beans, or spinach.
Low-Carb: Replace rice with cauliflower rice (reduce liquid by half).
Chicken Option: Use ground chicken or shredded rotisserie chicken.
🧊 Storage & Reheating
Fridge: Store leftovers in airtight container up to 4 days.
Reheat: Microwave or warm in a skillet over medium heat until hot.
Freezer: Freeze in portions up to 2 months; thaw overnight before reheating.
❓ 10 FAQs
Can I use brown rice?
Yes, but increase broth and cooking time by ~10 minutes.
Is it spicy?
Mild as written—adjust with hot salsa or added chili.
Can I use instant rice?
Not recommended; it can become mushy.
Can I make it vegetarian?
Yes—use plant-based meat or swap with extra veggies and beans.
What cheese works best?
Cheddar, Monterey Jack, or Mexican blend.
Can I double the recipe?
Yes—use a very large skillet or Dutch oven.
Do I have to cover it?
Yes—traps steam to cook rice evenly.
What sides go well?
Salad, tortilla chips, or guacamole.
Can kids eat this?
Absolutely—it’s mild and cheesy.
How do I keep leftovers moist?
Add a splash of broth or water before reheating.
🏁 Conclusion
This Cheesy Taco Rice Skillet is easy, flavorful, and perfect for family dinners—everything you love about tacos in one cheesy, comforting skillet meal! 🌮🧀