One-Pan Cheesy Taco Rice Skillet (Easy Weeknight Dinner)

Name: One-Pan Cheesy Taco Rice Skillet (Easy Weeknight Dinner)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb lean ground beef; ½ medium onion, finely chopped; 3 Tbsp taco seasoning; ½ cup salsa (use a pourable/smoother style, not extra chunky); 15 oz can black beans, drained and rinsed; 15 oz can sweet corn — do not drain; 10 oz can diced tomatoes with green chiles; 8.5 oz bag ready-to-heat rice (I used Uncle Ben’s Spicy Mexican-style; microwave per package); 4 oz Colby Jack, shredded from a block (best melt); Optional garnishes: chopped cilantro, sliced avocado, sour cream, crushed tortilla chips

Posted on February 19, 2026

Overhead shot of a Taco Rice Skillet in a cast-iron pan topped with sliced avocado, cilantro, and crushed tortilla chips.

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If you love the idea of a Taco Rice Skillet but don’t have time for complicated prep, this is your win. Picture browned lean beef simmered with canned beans, juicy corn, spicy ready-rice, and a blanket of melty cheese — all finished in one skillet and ready in about 30 minutes. Sound too good to be true? It’s not. It’s dinner, simplified.

Why this works: the flavors are familiar (taco seasoning + salsa = magic), the texture is comforting (rice + beef + gooey cheese), and the cleanup is minimal. What’s not to love?

Why You’ll Love This Recipe

Want dinner on the table fast without sacrificing flavor? This Cheesy Beef Skillet delivers. It’s built for busy nights, picky eaters, and anyone who appreciates a fast, satisfying, protein-packed meal. Here’s the short version:

30 minutes, one pan, minimal fuss.
Pantry-friendly ingredients — canned beans, corn, ready rice, and salsa.
Totally customizable: sub turkey, chuck, or go vegetarian with beans.
Crowd-pleasing: kids and adults both give it the nod.

Honestly, if taco night had a lazy-but-still-delicious cousin, this would be it.

The Key Ingredients (and Why You Need Them)

Below I list the main ingredients (no amounts here — the printable card has those). I’ll explain what role each plays so you understand how and why to tweak things.

Ground beef (lean preferred) — The backbone. Lean ground beef gives you protein without an overly greasy skillet. Swap ground turkey or chicken if you prefer. If you use fattier beef, drain excess fat for a cleaner texture.
Onion — Provides sweet, savory depth. Sauté until soft so it folds into the dish instead of standing out.
Taco seasoning — The shortcut to authentic taco flavor. Use store-bought or your own blend — either works. It’s the spice blend that makes this a Taco Rice Bake-style comfort dish.
Salsa — I recommend a smoother, restaurant-style salsa so it coats everything evenly. Choose mild, medium, or hot depending on your heat tolerance.
Black beans — Protein, fiber, and a creamy bite. You can swap kidney or pinto beans. Rinse and drain to avoid extra starch.
Sweet corn (canned is fine) — Adds pop and subtle sweetness. Don’t drain — the liquid actually helps keep the rice moist.
Diced tomatoes with green chilies (Rotel-style) — Provides acidity and a touch of heat. Great shortcut when you want that enchilada vibe.
Ready rice (Mexican-style if you can find it) — This is the time-saver. I used a spicy Mexican ready rice for flavor, but pre-cooked rice works just as well. Want to keep it low-carb? Use cauliflower rice.
Colby Jack (or cheddar / Mexican blend) — Shred from the block for the best melt. Pre-shredded cheese contains anti-caking agents that change the melt — and we want ooze, not grit.
Garnishes: cilantro, avocado, sour cream, crushed tortilla chips — Don’t skip the toppings; they add freshness, creaminess, and crunch that elevate the skillet.

How to Make It

Brown the beef + onions. Heat a large skillet over medium heat with a quick spray of nonstick. Add ground beef and chopped onions. Cook until beef is browned and onions are soft. Tip: Break the meat up into small pieces so every bite gets even seasoning.
Season and add salsa. Stir in taco seasoning and your salsa of choice. Let the mixture sizzle for a minute so the spices bloom.
Add beans, corn, and tomatoes. Toss in drained black beans, undrained corn, and the diced tomatoes with green chilies. Bring to a gentle simmer and cook until most of the liquid has reduced — this avoids a soupy final dish.
Fold in the rice. Add your cooked/ready rice and stir until the rice is evenly mixed and heated through.
Top with cheese and broil. Scatter shredded Colby Jack over the top. Place the skillet under a preheated broiler on the middle rack just until the cheese is bubbly and slightly browned (this only takes a minute or two).
Garnish and serve. Finish with fresh cilantro, avocado slices, sour cream, and crushed tortilla chips. Serve hot and pass the lime wedges.

Pro tip: If your skillet isn’t oven-safe, transfer the mixture to a baking dish, top with cheese, and broil there. No drama.

Pro Tips for Perfect Results

Shred your cheese from a block. Trust me. It melts better and looks shinier.
Don’t overcook the rice. If you use freshly cooked rice, fold it in gently so it holds texture. Overcooked rice turns mushy when combined with the other ingredients.
Drain high-fat beef. If you used 80/20 ground beef, drain the excess after browning to avoid a greasy finish.
Let spices bloom. When you add the taco seasoning to hot oil/meat, let it sizzle for a minute to release aromatic oils. Big flavor move.
Taste and adjust. After folding in the rice, taste for salt, heat, and acidity. A squeeze of lime can brighten everything.
Broil with care. That minute under the broiler is golden — watch it closely. Cheese can go from bubbly to burned in 30 seconds.

Bold tip: If you want leftovers that reheat like a dream, slightly undercook the rice and finish it in the skillet with the rest of the ingredients. It will finish perfectly and reheat like a champ.

Variations to Try (Because Variety Is the Spice of Life)

Enchilada twist: Swap the salsa for enchilada sauce and call it an Enchilada Rice Skillet. Add a little cotija on top for authenticity.
Vegetarian swap: Skip meat and add extra black beans, pinto beans, or crumbled tofu for a meatless One Pot Taco Skillet that still satisfies.
Cheesy fiesta: Mix in a little cream cheese or a handful of queso fresco for a creamier Cheesy Mexican Skillet.
Spicy upgrade: Add diced jalapeño, cayenne, or a hotter salsa for a seriously fiery Taco Skillet With Rice.
Taco Rice Bake version: If you prefer casseroles, make the mixture, transfer to a baking dish, and bake for 15–20 minutes for a traditional Taco Rice Bake.
Low-carb: Use cauliflower rice and skip the tortilla chips for a lighter One Pot Taco Rice alternative.

Want to impress dinner guests? Try topping with quick pico de gallo and pickled onions — fancy but not fussy.

Best Ways to Serve

This skillet plays nice with lots of accompaniments. Want ideas?

Warm soft tortillas for scooping and wrapping.
Tortilla chips for crunchy scoops and salty contrast.
A side salad or a simple slaw for freshness and crunch.
Lime wedges for brightness — squeeze over just before serving.
Extra hot sauce for those living on the edge.

FYI: I like serving this as a family-style skillet in the center of the table. It’s casual, communal, and low-stress. Plus, everyone can customize their own bowl.

Quick Tips for Storage & Leftovers

Leftovers? Score. This dish reheats beautifully.

Fridge: Cool completely, transfer to an airtight container, and store for 3–4 days.
Freezer: Freeze in a freezer-safe container for 2–3 months. Thaw overnight in the fridge before reheating.
Reheating: Microwave in 30-second bursts, stirring in between. For extra freshness, add a splash of water or broth before reheating to loosen the rice.
Make-ahead: Cook the meat and rice mixture, cool, and refrigerate. When ready, reheat and top with fresh cheese, then broil until bubbly.

Important: If you plan to reheat under the broiler, use an oven-safe dish and make sure the food is piping hot all the way through before broiling the cheese.

FAQs

Can I make this ahead of time?

Yes. Cook the mixture as directed, let it cool, and refrigerate. Add a fresh layer of cheese and broil when ready to serve. It’s a great meal-prep option.

Is this dish gluten-free?

It can be gluten-free if you use gluten-free taco seasoning and check labels for your rice, salsa, and canned goods. Always read labels to be sure.

Can this be vegetarian?

Absolutely. Omit the beef and increase beans, or use plant-based crumbles or crumbled tofu. Add extra veggies like bell peppers or mushrooms for texture.

What rice should I use if I don’t have ready rice?

Use fully cooked long-grain white rice, brown rice, or even frozen cauliflower rice. If using uncooked rice, cook separately and then fold into the skillet.

Can I make this in the oven?

Yes. Brown the beef and combine the ingredients in a baking dish, top with cheese, and bake at 375°F for 15–20 minutes or until bubbly.

Final Thoughts

This Easy Cheesy Taco Skillet is the kind of weeknight recipe that feels special without the fuss. Whether you call it a One Pot Taco Skillet, a Cheesy Beef Skillet, or a family-friendly Taco Rice Bake, the result is the same: comfort, speed, and flavor. It’s a brilliant way to turn pantry staples into a satisfying meal that’s perfect for busy weeknights, meal prepping, or feeding a hungry crowd.

So, next time you’re wondering what to make for dinner — or you want to simplify taco night without losing the fun — reach for this skillet. Top it with avocado, cilantro, sour cream, and crushed tortilla chips, pass around the lime, and enjoy the kind of dinner that gets everyone at the table faster. Lunch With Ground Beef? Yes. Dinner for the whole family? Also yes.

Give this one-pan wonder a try — and don’t be surprised when it becomes your go-to Cheesy Mexican Skillet for busy nights. IMO, it’s comfort food done right: fast, flavorful, and a little bit fun. Who knew a skillet could be so satisfying?

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