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Cheesy Taco Rice Skillet Recipe

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This Cheesy Taco Rice Skillet is a quick and flavorful one-pan meal combining seasoned ground beef, black beans, corn, diced tomatoes with green chiles, and spicy Mexican-style rice, all topped with melted Colby Jack cheese. The dish is finished under the broiler for a bubbly, cheesy crust and garnished with fresh toppings like cilantro, avocado, and sour cream for a delicious Tex-Mex-inspired dinner that’s ready in just 25 minutes.

Ingredients

Meat & Vegetables

  • 1 lb lean ground beef
  • ½ medium onion, diced
  • 15 oz can black beans, drained and rinsed
  • 15 oz can sweet corn, not drained
  • 10 oz can diced tomatoes and green chiles, not drained

Seasonings & Sauces

  • 3 tbsp taco seasoning
  • ½ cup prepared salsa (storebought or homemade; any salsa that is not thick and chunky)

Grains & Dairy

  • 8.5 oz bag Ready Rice (microwaved according to package directions – Uncle Ben’s Spicy Mexican style rice recommended)
  • 4 oz Colby Jack cheese, shredded

Optional Garnishes

  • Fresh cilantro
  • Sliced avocado
  • Sour cream
  • Crushed tortilla chips

Instructions

  1. Heat and prepare skillet: Heat a large oven-safe skillet over medium heat and spray it with avocado oil spray or olive oil to prevent sticking and add flavor.
  2. Cook beef and onions: Add the ground beef and diced onions to the skillet. Cook for 8-10 minutes, stirring occasionally, until the beef is no longer pink and the onions are soft and translucent.
  3. Preheat broiler: While the meat cooks, preheat your oven’s broiler and place the oven rack in the middle position to prepare for melting the cheese later.
  4. Add seasoning and salsa: Stir in the taco seasoning and the prepared salsa with the cooked beef and onions, mixing thoroughly to combine all flavors evenly.
  5. Add beans, corn, and tomatoes: Add the drained black beans, undrained sweet corn, and the undrained diced tomatoes with green chiles. Stir and let the mixture simmer for 5-6 minutes, allowing the excess liquid to cook down.
  6. Incorporate rice and cheese: Add the microwaved Ready Rice to the skillet and stir well to evenly blend it with the other ingredients. Sprinkle the shredded Colby Jack cheese evenly over the top.
  7. Broil until bubbly: Place the skillet under the preheated broiler. Watch carefully and broil for about one minute or until the cheese is melted and bubbly.
  8. Garnish and serve: Remove from the oven and garnish with fresh cilantro, sliced avocado, sour cream, and crushed tortilla chips as desired. Serve immediately.

Notes

  • Using an oven-safe skillet is key to safely broiling the cheese directly on the stovetop dish.
  • You can substitute any Mexican-style ready rice if Uncle Ben’s is unavailable.
  • Adjust taco seasoning amount to your spice preference.
  • If you don’t have a broiler, you can cover the skillet with a lid or foil and melt the cheese on the stovetop over low heat.
  • Leftovers store well in the fridge for up to 3 days and reheat in the oven or microwave.

Find it online: https://bitezly.com/cheesy-taco-rice-skillet-recipe/