Easy Cheesy Taco Rice Mexican Skillet Recipe + Video
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Taco Rice is smoky, spicy, and so hearty! It’s easy to make in one pan on the stove. Dish up a scrumptious, cheesy Mexican beef and rice casserole in 30 minutes! Simple ingredients that are perfect for taco night! Find out how to make this great recipe!
One of the best thing about this easy dinner recipe is that it makes a whole meal, all in one dish.
The savory ground beef paired with the quick-cooking rice proves that it’s an easy recipe right from the start.
Once the cooking time has passed, all that’s left to do is serve and enjoy this cheesy taco rice skillet dish.
But don’t forget that one of the biggest reasons that this dish works for busy weeknights is that it gives everyone the chance to add their favorite taco toppings to their serving.
Great additions could be sliced black olives, diced green onions, shredded cheddar cheese, chopped bell peppers, soy sauce, shredded lettuce, and diced jalapenos.
The printable recipe card gives you all the steps needed for meal prepping this dish – so let’s get started!
Table of Contents
Taco Rice
This taco rice casserole has been a family favorite for years. It will feed a number of us and makes a hearty main dish or a delicious side dish as well.
It’s perfect for busy days and easy to make in so many different ways.
It’s often on the weekly dinner menu, and I always have some in the freezer to pull out for quick lunches or to take to friends.
Skillet meals are a lifesaver for any family with a hectic schedule. Everything cooks together, and you won’t be stuck washing a pile of dishes before bed.
I’m also a fan of lazy day recipes!
When you can’t make it to the grocery store, just grab what’s in your pantry and fridge and put together something quick and easy.
This is one of my favorite Mexican side dishes for that reason! Easy dinners like this are literally the best.
Essentially, that’s what this Mexican beef and rice casserole is! It’s a fun spin for Taco Tuesday and a great way to whip up a simple recipe for the whole family to enjoy.
All you have to do is follow the simple steps on the recipe card below.
Forget about loading up the car to head to the Mexican restaurant in town and create this new recipe the next time that craving hits.
It’s an easy taco rice recipe that gives you the flavors of taco meat paired with the texture of rice, all in a large skillet.
You can even dip tortilla chips into it for a fun and unique option. Mexican food like this is the best – and there might even be some leftover taco rice to enjoy later!
Taco Rice Casserole Ingredient Notes
- Use leftover ground beef. I love to cook big batches in the crockpot and freeze them in portions. Thaw it in the refrigerator or warm it up right in the skillet!
- Swap out the rice. Any long-grain rice should work fine. Just keep an eye on it, since different varieties may need longer cooking times.
- Tame the heat. You can substitute diced green chiles for the jalapeños if you prefer.
Adding a dollop of sour cream to your bowl will help mellow out the peppers as well. - A simple trick for extra flavor: Use fire roasted diced tomatoes in place of crushed or regular diced tomatoes.
They add that “cooked all day” taste to quick and easy recipes like this one. - Sensitive to spice? Reduce the amount of New Mexico chile powder by half and add regular chili powder in its place.
You could also use ground chicken or ground turkey in place of ground beef. This cuts down on fat and excess grease.
Taco Rice Recipe FAQ
You sure can! Measure out about a cup to replace the canned variety and stir it right into the one pot Mexican rice casserole – no need to thaw it first.
Unlike traditional chili seasoning, this spice is made entirely from ground chiles. It has an earthy, sweet flavor and subtle, spicy heat.
This simple ingredient adds a truly authentic flavor to the taco rice recipe! Find it in bulk bags in the international aisle, or order some online.
Really, anything that you’re craving is a great addition. You can be as creative as you want and add your own homemade taco seasoning or keep it simple. Refried beans and iceberg lettuce are two things that I love to add to my plate with this unique comfort food!
You can’t go wrong with melty cheese paired with that taco flavor – just add it to your ingredients list. This is how favorite recipes continue to stay as favorites- because they’re easy to change with your favorite toppings.
Easy Meal Prep Instructions
I actually make this quite often for easy lunches.
Once the one pot Mexican rice casserole has cooled, scoop portions onto a parchment-lined baking sheet (or use a silpat mat) and flash freeze for at least 4 hours.
Once firm, toss them into gallon-sized freezer bags and store for up to 3 months!
Serving Suggestions
Add any of your favorite taco toppings to this beef rice casserole, or serve a green salad on the side. Easy peasy!
I think that this would make a killer taco salad as well! No matter how you eat it, it’s an easy weeknight meal.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy One Pot Meals
Easy Cheesy Taco Rice Mexican Skillet Recipe + Video
Equipment
Ingredients
- 1 pound lean ground beef
- 1 1/2 teaspoons kosher salt, divided
- 2 teaspoons New Mexico chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon fresh ground black pepper
- 15 ounce can low-sodium black beans, rinsed and drained
- 14.5 ounce can fire roasted diced tomatoes with garlic
- 15.25 ounce can niblet corn, rinsed and drained (or 1 cup frozen corn)
- 4 ounce can fire roasted diced jalapenos
- 1 cup jasmine rice
- 2 cups water
- 8 ounces Colby jack cheese, shredded
- optional garnish: fresh cilantro, chopped
Instructions
- Warm a large (10″) skillet over medium high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Drain excess drippings if necessary (I had very little drippings and did not have to drain). Sprinkle spices over the beef (chili powder, cumin, paprika, onion powder, pepper and remaining 1 teaspoon salt). Stir to combine.
- Add black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to combine. Add water. Stir to combine. Cover and bring to a boil. Once mixture is boiling, stir well making sure there are no bits stuck to the bottom. Reduce to simmer.
- Cook 15 minutes or until rice is cooked through. Remove cover half way through and stir well, unstick any bits stuck on the bottom of the pan.
- Remove skillet from the heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.
- Sprinkle with cilantro. Serve and enjoy!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2016, updated and republished December 2024
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Made this tonight and put everything in it except cilantro (tastes like soap to me🤢) everyone loved it and I will definitely be making it again!
Thank you!! 😋
I made this last night for dinner. It turned out so delicious. It was super easy to make & I love that is in one pan so it’s easy clean up too. My husband had 2 helpings so it must have been good.
I added sour cream and salsa to mine.
This taco rice recipe is a game-changer! So easy and delicious. Thanks Donna and Chad!
My family loves this one pot dinner
Hi Angela!
We’re so glad you enjoyed the recipe.
TSRI Team Member,
Devlyn