This Beef Taco Skillet is a one-pan weeknight hero that delivers classic taco satisfaction without the fuss. It combines savory beef, rice, corn, and beans in a rich tomato sauce, all topped with melted cheese. This Beef Taco Skillet is incredibly forgiving and perfect for feeding a crowd or meal prepping.
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Why You’ll Love This Beef Taco Skillet
- One-pan wonder: Maximum flavor with minimal cleanup.
- Deep, satisfying flavor: Toasted spices create savory, smoky warmth.
- Wonderfully adaptable: A flexible template for your pantry.
- Epic leftovers: Flavors meld overnight for even better meals.
Ingredients & Tools
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 lb lean ground beef
- 3 cloves garlic, minced
- 1 packet (about 2 tbsp) taco seasoning
- 1 cup long-grain white rice, uncooked
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 1 (8 oz) can tomato sauce
- 2 cups beef or chicken broth
- 1 cup shredded cheddar or Mexican blend cheese
- For serving: fresh cilantro, sour cream, sliced avocado
Tools: A large, oven-safe skillet (at least 12 inches) with a lid is essential here.
Notes: Using a good-quality taco seasoning makes a difference, and the liquid from the undrained tomatoes is crucial for cooking the rice.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 58 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why an oven-safe skillet? If you want to get that beautifully melted, bubbly cheese topping under the broiler, you’ll need a skillet that can handle the heat. If you don’t have one, you can transfer everything to a baking dish before adding the cheese.
- Can I use a different type of rice? You can, but the liquid and cooking time will need to be adjusted. This recipe is specifically calibrated for long-grain white rice. Using brown rice will require significantly more liquid and a longer simmering time.
- What’s the deal with undrained tomatoes? The liquid from the can is crucial! It’s part of the measured liquid that the rice needs to absorb in order to cook properly. If you drain it, your skillet will be too dry.
- Is lean ground beef really necessary? I highly recommend it (90/10 is perfect). Using a higher fat content means you’ll need to drain off excess grease after browning, which can take away some of the flavor we’ve built up in the pan.
How to Make Beef Taco Skillet
Step 1: Start by heating the olive oil in your large skillet over medium-high heat. Add the diced onion and cook for about 3-4 minutes, until it starts to turn translucent and fragrant. You’ll notice the kitchen starting to smell amazing already. Now, add the ground beef, breaking it up with a wooden spoon as it cooks. Keep going until the beef is fully browned and no pink remains—this should take about 5-6 minutes.
Step 2: Push the beef and onion mixture to one side of the skillet. On the cleared side, add the minced garlic and the taco seasoning. Let them toast for just 30 seconds—you’ll get a whiff of that incredible, aromatic spice bloom. Then, mix everything together thoroughly so the beef is evenly coated in that flavorful spice mix.
Step 3: Now, stir in the uncooked rice. Coating the rice in the seasoned beef and fat is a little pro-move that helps each grain stay separate and absorb flavor as it cooks. Let it toast for about a minute, stirring constantly.
Step 4: It’s time for the rest of the gang! Add the drained black beans, drained corn, the entire can of undrained diced tomatoes, the tomato sauce, and the broth. Give everything a really good stir, making sure to scrape up any browned bits from the bottom of the skillet—that’s pure flavor gold right there.
Step 5: Bring the mixture to a steady simmer. Once you see those bubbles, immediately reduce the heat to low, cover the skillet with a tight-fitting lid, and let it cook for 18-20 minutes. Do not peek! Lifting the lid lets out precious steam that the rice needs to cook properly.
Step 6: After 20 minutes, turn off the heat. Carefully remove the lid—you should see that the rice is tender and has absorbed most of the liquid. If you stir it, the sauce should look thick and cohesive, not watery. If the rice is still a bit hard, just cover it again and let it sit for another 5 minutes off the heat; the residual steam will usually finish the job.
Step 7: Now for the cheesy finale! Sprinkle the shredded cheese evenly over the entire surface of the skillet. If your skillet is oven-safe, you can pop it under a preheated broiler for 2-3 minutes to get a gorgeous, bubbly, golden-brown top. If not, just place the lid back on for a couple of minutes off the heat—the residual warmth will melt the cheese perfectly.
Step 8: Let the skillet rest for about 5 minutes before serving. This allows the flavors to settle and the mixture to thicken up just a bit more. Then, garnish generously with fresh cilantro, dollops of cool sour cream, and creamy avocado slices.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months; texture may soften slightly.
- Reviving: Reheat gently on the stovetop with a splash of broth or water to loosen.
Serving Suggestions
Complementary Dishes
- A simple, crisp green salad — The fresh, leafy crunch is the perfect counterbalance to the rich, hearty skillet. A lime vinaigrette would tie everything together beautifully.
- Warm, soft flour tortillas or tortilla chips — For those who want to scoop up every last bit or make their own mini tacos. It’s all about that interactive, fun eating experience.
- Quick-pickled red onions — Their sharp, vinegary bite cuts through the richness of the beef and cheese, adding a bright pop of flavor and color.
Drinks
- A classic margarita (or a mocktail version) — The citrusy tang and slight sweetness are a legendary pairing with any taco-inspired dish.
- An ice-cold Mexican lager — The light, crisp beer cleanses the palate between bites of the savory, spiced beef and cheese.
- Sparkling water with a squeeze of lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the meal.
Something Sweet
- Churros with a chocolate dipping sauce — You’ve gone the full Tex-Mex route, so why not lean in? The cinnamon-sugar coating is a dream after the savory main.
- A simple scoop of mango sorbet — It’s light, fruity, and cool, providing a clean, sweet finish that doesn’t feel too heavy.
- Flan — The creamy, caramel-coated custard is a traditional and utterly decadent way to end this fiesta of a meal.
Top Mistakes to Avoid
- Mistake: Using instant or minute rice. These varieties cook too quickly and will turn to mush during the simmering process, resulting in a gummy, unappealing texture.
- Mistake: Peeking under the lid while the rice is cooking. I’ve messed this up before too, out of sheer curiosity! But that released steam is critical for properly hydrating and cooking the rice. Trust the process and keep that lid on.
- Mistake: Not using an adequately large skillet. If your skillet is too small, the ingredients will be overcrowded, and the liquid won’t evaporate and absorb correctly. You need that surface area for everything to cook evenly.
- Mistake: Skipping the rest time at the end. Serving it straight from the heat means it will be a bit soupy. Letting it sit for five minutes allows the starches to set and the dish to achieve the perfect, hearty consistency.
Expert Tips
- Tip: Brown the beef well. Don’t just gray it—get some good, dark browning on the meat. Those browned bits (the fond) stuck to the pan are packed with flavor and will deglaze into the sauce, making it incredibly rich.
- Tip: Let everyone customize their bowl. Set up a topping bar with sliced jalapeños, hot sauce, extra cheese, and lime wedges. It makes the meal more engaging and lets everyone tailor the heat and flavor to their liking.
- Tip: Make it ahead for easy meals. This skillet tastes even better the next day. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to loosen it up.
- Tip: Toast your own spices for a next-level flavor. If you have 2 minutes, skip the packet and toast 2 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, and 1/4 tsp each of garlic powder and onion powder with the beef. The difference in depth is incredible.
FAQs
Can I make this Beef Taco Skillet ahead of time?
Absolutely, and it’s a fantastic meal-prep option. Simply prepare the recipe completely, let it cool to room temperature, and then store it in the fridge for up to 4 days. When you’re ready to eat, reheat it in a skillet over medium-low heat, adding a small splash of water or broth to help it loosen up and become creamy again. You can also reheat individual portions in the microwave.
Can I freeze the leftovers?
You can, though the texture of the rice can become a little softer upon thawing. To freeze, ensure the skillet is completely cooled, then transfer it to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop, again with a bit of extra liquid.
My rice is still hard after 20 minutes. What happened?
This usually means either your heat was too high (causing the liquid to evaporate too quickly) or your lid wasn’t tight enough. Don’t worry! Just add another 1/4 to 1/2 cup of hot broth or water, stir it in, cover it again, and let it cook on low for another 5-10 minutes. The rice will almost always absorb the extra liquid and soften up.
Can I use ground turkey or chicken instead of beef?
Of course! Ground turkey or chicken are excellent, leaner alternatives. The cooking method remains exactly the same. Just be aware that the flavor profile will be slightly milder, so you might want to taste and adjust the seasoning at the end, perhaps with an extra pinch of salt or a squeeze of lime juice to brighten it up.
Is there a way to make this spicier?
Definitely! There are a few easy ways to turn up the heat. You could use a hot taco seasoning packet, add a diced jalapeño (seeds and all) when you cook the onions, stir in a tablespoon of chopped chipotle in adobo for a smoky heat, or simply serve it with your favorite hot sauce on the side for everyone to customize their own bowl.
Beef Taco Skillet
Make this easy one-pan Beef Taco Skillet for a quick, cheesy, and flavorful family dinner. Ready in 35 minutes! Get the simple recipe now.
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 medium yellow onion (diced)
-
1 lb lean ground beef
-
3 cloves garlic (minced)
-
1 packet taco seasoning (about 2 tbsp)
-
1 cup long-grain white rice (uncooked)
-
1 can black beans (15 oz, drained and rinsed)
-
1 can corn kernels (15 oz, drained)
-
1 can diced tomatoes with green chilies (10 oz, undrained, like Rotel)
-
1 can tomato sauce (8 oz)
-
2 cups beef or chicken broth
-
1 cup shredded cheddar or Mexican blend cheese
-
fresh cilantro (for serving)
-
sour cream (for serving)
-
sliced avocado (for serving)
Instructions
-
Start by heating the olive oil in your large skillet over medium-high heat. Add the diced onion and cook for about 3-4 minutes, until it starts to turn translucent and fragrant. Now, add the ground beef, breaking it up with a wooden spoon as it cooks. Keep going until the beef is fully browned and no pink remains—this should take about 5-6 minutes.01
-
Push the beef and onion mixture to one side of the skillet. On the cleared side, add the minced garlic and the taco seasoning. Let them toast for just 30 seconds—you’ll get a whiff of that incredible, aromatic spice bloom. Then, mix everything together thoroughly so the beef is evenly coated in that flavorful spice mix.02
-
Now, stir in the uncooked rice. Coating the rice in the seasoned beef and fat is a little pro-move that helps each grain stay separate and absorb flavor as it cooks. Let it toast for about a minute, stirring constantly.03
-
It’s time for the rest of the gang! Add the drained black beans, drained corn, the entire can of undrained diced tomatoes, the tomato sauce, and the broth. Give everything a really good stir, making sure to scrape up any browned bits from the bottom of the skillet—that’s pure flavor gold right there.04
-
Bring the mixture to a steady simmer. Once you see those bubbles, immediately reduce the heat to low, cover the skillet with a tight-fitting lid, and let it cook for 18-20 minutes. Do not peek! Lifting the lid lets out precious steam that the rice needs to cook properly.05
-
After 20 minutes, turn off the heat. Carefully remove the lid—you should see that the rice is tender and has absorbed most of the liquid. If you stir it, the sauce should look thick and cohesive, not watery. If the rice is still a bit hard, just cover it again and let it sit for another 5 minutes off the heat; the residual steam will usually finish the job.06
-
Now for the cheesy finale! Sprinkle the shredded cheese evenly over the entire surface of the skillet. If your skillet is oven-safe, you can pop it under a preheated broiler for 2-3 minutes to get a gorgeous, bubbly, golden-brown top. If not, just place the lid back on for a couple of minutes off the heat—the residual warmth will melt the cheese perfectly.07
-
Let the skillet rest for about 5 minutes before serving. This allows the flavors to settle and the mixture to thicken up just a bit more. Then, garnish generously with fresh cilantro, dollops of cool sour cream, and creamy avocado slices.08
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