Beef Taco Skillet

Name: Beef Taco Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
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

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.

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Beef taco skillet with melted cheese, tomatoes, and jalapeño

AI-generated recipe illustration

Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings

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.

Ingredients

How to make beef taco skillet

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.

Make it your own

Ingredient	Swap	Good to know
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 & leftovers

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.

A few helpful answers

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.

ESTIMATED NUTRITION · PER SERVING

540 calories · 36g protein · 45g carbohydrates · 24g fat · 1080mg sodium