Ground Beef Cheesy Taco Rice Skillet (Quick, Protein-Packed Mexican Dinner)
When you need a dinner that’s fast, filling, and doesn’t require a mountain of dishes, this Cheesy Taco Rice Skillet delivers. Lean ground beef, black beans, corn, and diced tomatoes come together with seasoned rice and melted Colby Jack cheese, all cooked in a single skillet in under 30 minutes. It’s a protein-packed, Mexican-inspired dinner that’s easy enough for a busy weeknight but flavorful enough to feel like more effort went into it than actually did.
With 6 servings and only 25 minutes total time, this is the kind of recipe you’ll want on repeat when the week gets away from you.
Ingredients You’ll Need
- Lean ground beef
- Onion, diced
- Taco seasoning
- Prepared salsa (any thin, non-chunky salsa works well)
- Black beans, drained and rinsed
- Sweet corn (canned or frozen)
- Diced tomatoes and green chiles
- Ready Rice (Mexican-style, microwaved according to package directions)
- Colby Jack cheese, shredded from the block
- Optional garnishes: fresh cilantro, sliced avocado, sour cream, crushed tortilla chips
Using a pre-seasoned Mexican-style Ready Rice is a shortcut that adds flavor and saves time, but it can easily be swapped for rice cooked from scratch if you prefer.
How to Make Cheesy Taco Rice Skillet
Step 1: Brown the beef and onions.
Heat a large oven-safe skillet over medium heat and spray with avocado oil or olive oil spray. Add the ground beef and diced onion, cooking for 8–10 minutes until the meat is no longer pink and the onions have softened.
Step 2: Preheat the broiler.
While the beef cooks, preheat your oven to broil and position the rack in the middle setting.
Step 3: Season the beef.
Add the taco seasoning and salsa to the skillet with the beef and onions, stirring well to combine everything evenly.
Step 4: Add the beans, corn, and tomatoes.
Stir in the drained black beans, undrained corn, and undrained diced tomatoes and green chiles. Let the mixture simmer for 5–6 minutes, until most of the liquid has cooked down.
Step 5: Add the rice.
Stir in the cooked rice, mixing well so it’s evenly distributed throughout the skillet.
Step 6: Top with cheese and broil.
Sprinkle the shredded Colby Jack cheese evenly over the top. Broil, watching carefully, until the cheese is bubbly and melted — this usually takes about a minute, so don’t walk away from the oven during this step.
Step 7: Garnish and serve.
Top with your choice of fresh cilantro, sliced avocado, sour cream, or crushed tortilla chips, and serve warm.
Recipe Details
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Servings: 6
- Calories: 399 kcal per serving
- Course: Main Course
- Cuisine: Mexican
Tips for the Best Results
- Shred your own cheese from the block. Pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly, so freshly shredded cheese gives the best texture.
- No oven-safe skillet? No problem. Prepare the beef and rice mixture on the stovetop as directed, then transfer it to a baking dish, top with cheese, and broil until melted and bubbly.
- Add extra aromatics. Diced bell peppers or minced garlic can be sautéed with the onions for even more flavor.
- Adjust the spice level. Add diced jalapeños, a pinch of cayenne, or a splash of hot sauce for more heat, or use a spicier salsa.
- Swap the rice if you prefer. Long-grain rice, brown rice, or even cauliflower rice can replace the Ready Rice — just cook it separately first, then fold it into the skillet before adding the cheese.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave until warmed through, or in a skillet over medium heat with a splash of water or broth to loosen the rice.
Final Thoughts
Cheesy Taco Rice Skillet turns a handful of pantry and freezer staples into a fast, satisfying dinner with bold Mexican-inspired flavor. Whether you’re feeding a hungry family or just want dinner done fast, this one-skillet meal delivers big flavor with very little cleanup.
