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

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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A fast, protein-rich Mexican-inspired skillet loaded with lean ground beef, black beans, sweet corn, seasoned rice, and gooey shredded cheese. Ready in under 30 minutes and made entirely in one pan — simple, satisfying, zero drama.

Ingredients

Scale
  • 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

Instructions

  1. Heat a large, oven-safe skillet over medium heat and lightly coat with oil spray (avocado or olive oil works well).
  2. Add the ground beef and chopped onion. Cook, breaking the meat into crumbles, until the beef is browned and the onions are translucent — about 8–10 minutes. Drain excess fat if your beef is on the fattier side.
  3. Turn the heat slightly up and stir in the taco seasoning and the salsa. Let the spices sizzle for a minute so they bloom and coat the meat.
  4. Add the drained black beans, the undrained corn, and the can of diced tomatoes with green chiles. Stir, bring to a simmer, and cook until most of the liquid reduces — roughly 5–6 minutes — so the mixture isn’t watery.
  5. Fold in the heated ready rice until everything is evenly distributed and warmed through. Taste and adjust seasoning if needed.
  6. Scatter the shredded Colby Jack across the top. Move the skillet under a preheated broiler (middle rack) and watch it closely — once the cheese is bubbly and lightly browned (usually 1–2 minutes), pull it out.
  7. Top with cilantro, avocado, sour cream, and crushed chips as desired. Serve straight from the skillet.

Notes

  • Notes & Smart Swaps
    • Shred from a block. Pre-shredded cheese contains anti-caking agents that change melt quality. Shred fresh for the creamiest, glossy finish.
    • No oven-safe pan? Cook on the stove as directed, then transfer the mixture to a baking dish. Add the cheese and broil until bubbly.
    • More aromatics: Toss in diced bell pepper and a clove or two of minced garlic with the onions for extra flavor.
    • Turn up the heat: Add chopped jalapeño, a pinch of cayenne, or swap to a spicy salsa if you like it fiery.
    • Rice alternatives: Use cooked long-grain white or brown rice, or try cauliflower rice for a lower-carb option — just cook separately and fold in.
    • Drain or not? Keep the corn undrained for moisture, but make sure beans are drained to prevent the dish from getting soupy.
  • Storage & Reheating
    • Fridge: Cool, store in an airtight container for 3–4 days.
    • Freezer: Freeze in a suitable container for 2–3 months. Thaw in the fridge overnight before reheating.
    • Reheat: Microwave in short bursts, stirring between, or rewarm gently on the stove with a splash of water or broth to revive the rice. Add fresh cheese and broil briefly if you want that just-baked finish.
  • Quick troubleshooting
    • If the skillet seems watery: simmer a bit longer to reduce the liquid, or drain a touch of the canned juices.
    • If cheese won’t melt smoothly: it was likely pre-shredded or cold — let the pan sit off heat a minute before broiling.
    • Want it less salty? Use low-sodium canned beans and salsa, then season to taste at the end.

Nutrition

Find it online: https://irmacooks.com/one-pan-cheesy-taco-rice-skillet-easy-dinner/