Meet your protein goals with this nutrient packed Beef Taco Rice Skillet dinner. Black beans, corn, seasoned beef and rice come together for an absolute flavor bomb. Plus, it cooks all in one pan and is ready to eat in 30 minutes.
This recipe is a family favorite in our house, especially in the Fall and Winter months, when we're craving comfort food. It couldn't get any easier to make, and it's a great way to change things up on taco night.
For more Taco recipes, try these Slow Cooker Carnitas, Beef Taco Wonton Cups, Taco Salad with Catalina Dressing and Baja Shrimp Tacos.
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Why You'll Love This Recipe:
- One Pan. Easy clean up and the whole recipe comes together in just one skillet.
- Easy to Make. Even beginners can make this simple dinner with step by step instructions and photos.
- Quick. Have dinner on the table in just 30 minutes.
- Flavor Packed. This dish is seasoned perfectly with loads of flavor from the spices, enchilada sauce and cheddar cheese.
- High Protein. Meet your daily protein goals in the most delicious way! Over 40 grams of protein per serving.
For more healthy and high protein dinners, check out this Chicken Couscous, Panko Cod Fish, Salmon Lettuce Wraps, and Shrimp and Broccoli Stir Fry.
Ingredients:
Ground Beef: I like an 85/15 lean to fat ratio because it stays juicy, but I don't have a lot of extra grease in the pan. If you use 80/20, you'll need to dab some grease up with paper towels before adding in the onions.
Chicken Stock: Cooked with the bones for a richer taste versus chicken broth. I like the Kirkland's brand from Costco and All Kitchen brand.
Cheddar Cheese: Use cheddar cheese from a block and shred it yourself for the best melt.
Rice: I prefer Jasmine rice or a long grain version *make sure it's white rice, because brown won't cook fully.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions & Variations:
- Want it spicier? Add in some diced jalapeños or use medium or spicy enchilada sauce for extra heat.
- The ground beef can be swapped out with ground turkey or ground chicken, but it stays juiciest when it's beef because of the higher fat content.
Love a one skillet dinner? Try this Chicken Broccoli Pasta, One Pot Chicken Thighs and Rice, Broccoli Cheddar Pasta, and One Skillet Pork Dumplings.
How to Make This Taco Rice Skillet:
Step 1: In a large skillet or dutch oven over medium heat on the stovetop, add in the ground beef and break it up as it cooks for about 5 minutes.
Step 2: Toss the onions and salt into the ground beef and stir to combine, continuing to break the ground beef up until it's no longer pink. Add in the taco seasoning, garlic and rice and cook for 60 seconds.
Step 3: Pour in the enchilada sauce, chicken stock, drained black beans and corn. Bring the liquid to a low boil, then cover and reduce heat to low. Cook for 14-16 minutes until the rice is tender and fluffy.
Step 4: Juice a half a lime over the top, then add in the cheddar cheese and stir until melted. Top with jalapeño slices, lime wedges and tortilla strips. Serve immediately and enjoy!
Expert Tips:
- Make sure to drain and rinse the corn and black beans. We don't want the excess liquid from the can in our skillet.
- Shred the cheddar cheese from a block for the best melt. The bagged cheese has preservatives in it that don't melt well.
- If the rice soaks up all the liquid and isn't fully cooked, add a ¼ cup of chicken stock and cover and cook for another few minutes. Repeat if necessary.
For more Ground Beef Dinners, try these Ground Beef Sweet Potatoes, Ground Beef Hash Brown Casserole, Ground Beef Taquitos, and my Chili Mac recipe.
More One Pan Recipes You'll love:
If you tried this Taco Skillet Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Beef Taco Skillet
- Total Time: 30 minutes
- Yield: 4-5 servings 1x
Description
Meet your protein goals with this nutrient packed Beef Taco Skillet dinner. Black beans, corn, seasoned beef and rice come together for an absolute flavor bomb. Plus, it cooks all in one pan and is ready to eat in 30 minutes.
Ingredients
- 1 lb ground beef (preference for 85/15)
- ½ cup red onion, diced
- ½ teaspoon salt
- 1 tablespoon taco seasoning
- 1 garlic clove, minced
- 1 cup jasmine rice (or long grain white rice), rinsed and drained
- ¾ cup mild enchilada sauce *or you can use medium or hot if you like spicy
- 1 and ¾ cup chicken stock
- 11 ounce can corn, rinsed and drained *I like a crisp or southwest version
- 15 ounce can black beans, rinsed and drained
- 1 cup cheddar cheese, shredded from the block
- 1 lime, ½ for juicing, then remaining ½ in wedges for serving
- 1 jalapeno, sliced for serving
- ½ cup tortilla strips for serving
- Optional: Avocado slices and/or sour cream for serving
Instructions
- In a large skillet or dutch oven over medium heat on the stovetop, add in the ground beef and break it up as it cooks for about 5 minutes.
- Toss the onions and salt into the ground beef and stir to combine, continuing to break the ground beef up until it's no longer pink. Add in the taco seasoning, garlic and rice and cook for 60 seconds.
- Pour in the enchilada sauce, chicken stock, drained black beans and corn. Bring the liquid to a low boil, then cover and reduce heat to low. Cook for 14-16 minutes until the rice is tender and fluffy.
- Juice a half a lime over the top, then add in the cheddar cheese and stir until melted. Top with jalapeño slices, lime wedges and tortilla strips. Serve immediately and enjoy!
Notes
- Make sure to drain and rinse the corn and black beans. We don't want the excess liquid from the can in our skillet.
- Shred the cheddar cheese from a block for the best melt. The bagged cheese has preservatives in it that don't melt well.
- If the rice soaks up all the liquid and isn't fully cooked, add a ¼ cup of chicken stock and cover and cook for another few minutes. Repeat if necessary.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: skillet stovetop
- Cuisine: Mexican
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