Beef Taco Skillet Recipe
Taco night without the assembly line: seasoned beef, beans, tomatoes, and rice simmer together in one skillet, get buried in cheese, and arrive at the table as scoopable taco-flavored gold. Everyone tops their own bowl — or goes at the skillet with tortilla chips, which is the correct and traditional method. It's the answer to 'tacos sound great but I have twenty-five minutes and one pan,' and the leftovers roll into burritos so well you may start making it for the leftovers.
Jump to Recipe ↓Ingredients
- 1 1/2 lbs ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning (or 1 packet)
- 1 can (10 oz) Ro-Tel, undrained
- 1 can (15 oz) black beans, drained
- 1 cup frozen corn
- 1 cup instant white rice, uncooked
- 1 3/4 cups chicken broth
- 2 cups shredded cheddar-jack
- To serve: tortilla chips, sour cream, cilantro, sliced jalapeño, lime
Instructions
- Brown the beef with the onion in a deep skillet; drain. Stir in the garlic and taco seasoning.
- Add the Ro-Tel, beans, corn, rice, and broth; stir and bring to a boil.
- Cover and simmer on low 6–8 minutes until the rice is tender and the liquid mostly absorbed.
- Blanket with the cheese, cover 2 minutes to melt.
- Serve straight from the skillet with chips and the topping spread.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Instant rice | Cooked leftover rice (2 cups) | Cut broth to 3/4 cup, simmer 3 minutes |
| Ground beef | Ground turkey or chorizo blend | Chorizo version needs half the taco seasoning |
| Black beans | Pinto beans | Interchangeable citizens |
| Cheddar-jack | Queso fresco crumbled after | Fresher, saltier finish |
Storage & Reheating
Refrigerate up to 4 days. Reheats into burrito filling, quesadilla filling, stuffed-pepper filling, and rice-bowl lunches all week.
Freezes solidly for 3 months — rice softens slightly but the format forgives. Thaw and reheat with a splash of broth.
Frequently Asked Questions
Can I make it low-carb?
Skip the rice and corn, use the full can of Ro-Tel plus a half-cup broth, and simmer uncovered 5 minutes. Serve in lettuce cups or over cauliflower rice.
Homemade taco seasoning ratio?
1 tbsp chili powder, 2 tsp cumin, 1 tsp each paprika, garlic powder, onion powder, oregano, 1/2 tsp salt. Make a jar; thank yourself monthly.
Why did my rice come out crunchy?
The lid leaked steam or the heat was too low to keep a simmer. Instant rice needs a real (gentle) simmer and a sealed lid for its 6–8 minutes.
What's the move for a party version?
Double it in a wide Dutch oven, keep it on WARM, and set out chips like it's queso. It functions as the greatest hot dip ever to also be dinner.
Beef Taco Skillet — Quick Card
Prep 10 min · Cook 20 min · Serves 5
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 540 kcal | 36g | 45g | 24g | 1080mg |
