Cheesy Taco Rice Skillet

This cheesy taco rice skillet dinner blends hearty seasoned ground beef, tender rice, and creamy melted cheddar all in one pan for an easy and satisfying meal. With a mix of diced onion, Rotel tomatoes, and a blend of spices, every bite delivers bold TexMex flavor without extra fuss. The beef broth cooks the rice perfectly right in the skillet, and the finishing touch of fresh pico de gallo brings a bright, zesty contrast. Ready in under an hour, this recipe is a practical crowd pleaser for busy weeknights or casual family dinners.

I first made this recipe during a very busy workweek and everyone kept coming back for seconds. Now it’s a staple in my rotation and always delivers comfort and satisfaction.

Ingredients

• Ground beef: choose fresh with good marbling for better flavor and juiciness
• Salt and pepper: for balanced seasoning that enhances all components
• Cayenne: adds mild kick without overwhelming the dish
• Chili powder: provides classic taco seasoning character
• Cumin and dried cilantro: offer warm earthy notes that deepen the flavor profile
• Diced yellow onion: for a rich, savory base
• Minced fresh garlic: adds essential depth and aroma that jarred garlic can’t match
• Rotel canned diced tomatoes with green chilies: add brightness and mild heat
• Tomato sauce: rounds out flavors with subtle sweetness and tang
• Low sodium beef broth: so you can control the salt levels perfectly
• Long grain white rice: absorbs all the flavors while cooking in the skillet
• Sharp cheddar cheese: shredded fresh melts beautifully and adds creamy richness
• Ripe firm tomatoes: for fresh pico de gallo vibrant in color and texture
• Extra diced onion: for the pico de gallo adds crunch and brightness
• Jalapeno fresh and firm: for bright heat in the topping
• Fresh cilantro: half a bunch packed with flavor to brighten the pico
• Limes: fresh juice for acidity and zing that awakens the whole dish
• Salt and pepper: to taste used thoughtfully throughout seasoning stages

Instructions

Brown the Beef:

Heat a skillet over medium high heat and add the ground beef, breaking it up as it cooks. Sprinkle in salt, pepper, cayenne, chili powder, cumin, dried cilantro, and diced onion. Sauté for about ten minutes until the meat is fully browned and the onion is soft and translucent. Take your time here to build a rich flavorful base for the dish.

Drain the Skillet:

Carefully drain excess fat from the skillet to prevent greasiness in the finished meal. Removing this step helps the dish stay light and fresh.

Simmer with Rice and Sauce:

Return the skillet to the heat and stir in Rotel, minced garlic, tomato sauce, beef broth, and uncooked long grain rice. Mix everything thoroughly to ensure the rice is submerged and evenly distributed. Cover the skillet with a tight fitting lid, reduce heat to medium low, and cook for 15 to 20 minutes until the rice is tender and has absorbed most of the liquid. Check and stir once or twice to keep the rice from sticking.

Make the Pico de Gallo:

While the rice simmers, finely chop the tomatoes, onion, and jalapeno. Combine these in a mixing bowl with chopped cilantro, fresh lime juice, salt, and pepper. Mix well and refrigerate until serving. Preparing the pico meanwhile lets the flavors meld and saves time.

Melt the Cheese:

When the rice is fluffy and well cooked, sprinkle shredded cheddar evenly over the top. Cover the skillet again for a few minutes or place it briefly under the broiler until the cheese melts and bubbles. For a crispy cheesy surface, pop the skillet in the oven for one or two minutes.

Serve and Top:

Spoon generous portions into bowls and top with a big scoop of pico de gallo. Add tortilla chips on the side for scooping and enjoy this warm, comforting dish right away.

Cheese is my favorite part of this meal. Shredding it fresh makes all the difference, creating that luscious melt and gooey texture that turns the whole skillet irresistible. I always remember my teenagers hovering by the stove waiting impatiently for the cheese to bubble and bubble.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Keep the pico de gallo separate to maintain its fresh crunch. When reheating, warm gently on the stove or microwave with a splash of broth to revive the moisture.

Ingredient Substitutions

Ground turkey or chicken can take the place of beef for a lighter alternative. Brown rice adds a nice nutty texture though it requires extra cooking time. For more veggies, toss in diced bell peppers or corn with the onions. If you don’t have Rotel, regular diced tomatoes with a pinch of chili flakes work well.

Serving Suggestions

Top with sour cream, sliced avocado, or extra jalapenos for a taco night flair. Serve alongside tortilla chips for scooping fun. Leftovers can also fill burritos or be stuffed into baked bell peppers for variety.

This cheesy taco rice skillet is a reliable, flavorful weeknight dinner the whole family will enjoy. It comes together quickly and reheats well for easy leftovers.

Common Questions About Recipes

→ Can I use ground turkey instead of beef?

Yes, ground turkey works well as a lighter protein substitute. Just adjust seasonings to keep the flavors balanced.

→ How do I avoid mushy rice in the skillet?

Use long grain white rice and avoid stirring during cooking. Check after 15 minutes to ensure rice is tender but not overcooked.

→ What cheese melts best on top?

Freshly shredded sharp cheddar melts smoothly, but Monterey Jack or a Mexican cheese blend are also excellent choices.

→ Can this dish be prepared ahead of time?

Yes, prepare it in advance and reheat gently before serving. Add fresh pico de gallo and melted cheese last for best results.

→ Is there a vegetarian alternative?

Swap ground beef with black beans or plant-based crumbles and use vegetable broth to adapt the dish for vegetarian preferences.

→ How should leftovers be stored?

Cool completely, then keep in an airtight container in the refrigerator for up to four days. Reheat gently, adding moisture if needed.