This Easy Taco Skillet is a one-pan weeknight hero that delivers all the comforting flavors of taco night without the fuss. It’s packed with savory ground beef, warm spices, tender rice, and melty cheese, all simmered together in about 30 minutes. Incredibly flexible and satisfying, this easy taco skillet is a crowd-pleasing dinner everyone will love.
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Why You’ll Love This Easy Taco Skillet
- One-pan wonder: Everything cooks in a single skillet for minimal cleanup.
- Customizable flavor: Adjust the heat and ingredients to suit your taste.
- Fast & easy: Ready in about 30 minutes, perfect for busy nights.
- Great leftovers: Flavors deepen overnight and it reheats beautifully.
Ingredients & Tools
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 lb ground beef (85/15 lean/fat works well)
- 3 cloves garlic, minced
- 1 packet (1 oz) taco seasoning, or 2 tbsp homemade blend
- 1 cup uncooked long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chiles, undrained
- 2 cups beef or chicken broth
- 1 cup shredded cheddar or Mexican blend cheese
- 1/4 cup fresh cilantro, chopped (for garnish)
- To serve: sour cream, sliced jalapeños, avocado
Tools: One large (12-inch) oven-safe skillet with a lid, a wooden spoon, and a measuring cup.
Notes: Using a good, flavorful broth is key here—it’s the liquid that the rice cooks in, so it really builds the foundation of the dish. And don’t skip rinsing the black beans; it makes a difference in the final texture.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 20 g |
| Carbs: | 55 g |
| Fiber: | 7 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why use an oven-safe skillet? If you want to get that beautifully melted, slightly browned cheese on top, popping the whole skillet under the broiler for a minute is the way to go. It’s a game-changer for texture.
- Can I use a different protein? Absolutely. Ground turkey, chicken, or even a plant-based crumble work wonderfully. Just adjust the cooking time slightly if needed, and make sure it’s cooked through before proceeding.
- What about the rice? Long-grain white rice is ideal here because it holds its shape and doesn’t get mushy. I don’t recommend instant rice, as it will overcook and turn to paste.
- Homemade taco seasoning vs. packet? A packet is super convenient, but if you have 2 minutes, a mix of chili powder, cumin, paprika, garlic powder, and a pinch of oregano is fantastic and lets you control the salt.
How to Make Easy 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 4-5 minutes, until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing. This step builds a sweet, savory base for the entire dish.
Step 2: Add the ground beef to the skillet, breaking it up with your wooden spoon. Cook until it’s no longer pink, which should take about 5-6 minutes. If there’s a lot of excess grease, you can drain it off, but a little bit adds flavor. Stir in the minced garlic and cook for one more minute until fragrant.
Step 3: Sprinkle the taco seasoning over the beef and onion mixture. Stir everything together so the spices toast for about 30 seconds—this wakes up their oils and makes the flavor much deeper. The aroma at this point is just incredible.
Step 4: Now, add the uncooked rice directly to the skillet. Stir it in so that every grain gets coated in the spiced beef and oil. This toasts the rice slightly, which helps it stay separate and not clump together as it cooks.
Step 5: Pour in the undrained diced tomatoes, green chiles, drained black beans, and the broth. Give everything a really good stir, scraping up any tasty browned bits from the bottom of the pan. Those bits are pure flavor gold.
Step 6: Bring the liquid to a steady boil, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer gently for 18-20 minutes. Do not peek! Lifting the lid lets the precious steam escape.
Step 7: After 20 minutes, check to see if the rice is tender and has absorbed most of the liquid. If it seems a bit wet, let it cook uncovered for another 2-3 minutes. Turn off the heat.
Step 8: Sprinkle the shredded cheese evenly over the entire surface of the skillet. You can either just let it melt from the residual heat with the lid on, or for a bubbly, golden top, place the whole skillet under a preheated broiler for 1-2 minutes. Watch it closely!
Step 9: Finally, garnish with the fresh chopped cilantro. Serve it right from the skillet at the table, letting everyone scoop their portion and add their favorite toppings like a dollop of cool sour cream or creamy avocado slices.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat in a skillet with a splash of broth or water, or microwave until hot.
Serving Suggestions
Complementary Dishes
- A simple, crisp green salad — The fresh, cool crunch of lettuce with a lime vinaigrette provides a perfect contrast to the warm, savory richness of the skillet.
- Warm, soft flour tortillas or tortilla chips — These are perfect for scooping up every last bit from your plate. It turns the meal into a fun, interactive experience.
- Charred street corn (Esquites) — The creamy, tangy, and slightly spicy flavors of Mexican street corn salad complement the skillet’s profile beautifully.
Drinks
- A classic Margarita or a Paloma — The bright, citrusy notes and slight saltiness cut through the richness of the beef and cheese, creating a fantastic balance.
- An ice-cold Mexican lager — A light, crisp beer is a no-fail pairing that cleanses the palate between bites and highlights the spices.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and acidity are incredibly refreshing against the hearty, spiced base of the dish.
Something Sweet
- Churros with chocolate dipping sauce — The warm, cinnamon-sugar coating and crispy texture are a delightful, festive way to end the meal on a sweet note.
- Mango sorbet — Its bright, fruity, and refreshing quality is a lovely, light palate cleanser after the savory and cheesy main course.
- Tres Leches cake — You can’t go wrong with this moist, milky, and decadent classic. It feels like a celebration.
Top Mistakes to Avoid
- Mistake: Not using an oven-safe skillet. You miss out on the opportunity to get that beautifully bubbly, browned cheese crust on top, which really elevates the whole dish from good to great.
- Mistake: Lifting the lid while the rice is cooking. I’ve messed this up before too… It releases the steam that’s essential for cooking the rice properly, which can lead to unevenly cooked, crunchy grains.
- Mistake: Using instant rice. It will turn to mush in this cooking method. Long-grain white rice has the perfect starch content and structure to absorb the liquid and become fluffy.
- Mistake: Skipping the garnish. The fresh cilantro (or even green onions) isn’t just for looks. It adds a necessary pop of fresh, herbal flavor that brightens up the entire rich, savory skillet.
Expert Tips
- Tip: Let it rest. After you turn off the heat and before you add the cheese, let the skillet sit covered for 5 minutes. This allows the rice to steam and absorb any remaining liquid evenly, making it perfectly fluffy.
- Tip: Boost the umami. Stir in a tablespoon of tomato paste with the taco seasoning. Let it cook for a minute until it darkens slightly. This adds a deep, savory backbone that makes the flavor incredibly robust.
- Tip: Create a “zone” for toppings. When you add the cheese, leave a small section in the center cheese-free. This gives people who might not want melted cheese (or who are dairy-free) an easy area to serve from.
- Tip: Make it ahead. You can fully assemble the skillet (through step 5) a day in advance. Keep it covered in the fridge, then just add the cold broth and bring it to a boil when you’re ready to cook, adding a few extra minutes to the simmer time.
FAQs
Can I make this Easy Taco Skillet ahead of time?
Absolutely, and it’s a fantastic meal prep option. You can cook it completely, let it cool, and store it in an airtight container in the fridge for up to 4 days. The flavors actually get better! Reheat it in the microwave or back in a skillet over low heat with a splash of broth or water to loosen it up. You can also do a partial make-ahead by browning the meat and aromatics, then storing that base mixture for a super-fast finish later.
Can I use brown rice instead of white rice?
You can, but it requires a significant adjustment. Brown rice needs more liquid and a much longer cooking time. I’d recommend increasing the broth to about 2 ½ cups and simmering for 40-50 minutes, covered. Check it occasionally and add a bit more liquid if the pan looks dry before the rice is tender. The texture will be a bit chewier, but still delicious.
My skillet is still very liquidy after 20 minutes. What happened?
This usually means your heat was too low to maintain a proper simmer, or your skillet lid isn’t tight-fitting, letting too much steam escape. Don’t worry! Just remove the lid, increase the heat to medium, and let it cook uncovered for another 5-7 minutes, stirring occasionally, until the excess liquid evaporates and the rice is tender.
Is this recipe freezer-friendly?
It freezes surprisingly well! Let the cooked skillet cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. Thaw it overnight in the refrigerator before reheating. The texture of the rice might be a little softer after freezing, but the taste will still be fantastic. I’d recommend adding fresh cheese after reheating.
What are some good vegetarian substitutions?
For a vegetarian version, simply replace the ground beef with two cans of drained and rinsed lentils or a plant-based ground “meat.” Use vegetable broth instead of beef broth. You might also want to add an extra half teaspoon of cumin and a pinch of smoked paprika to boost the savory, hearty flavor that the meat usually provides.
Easy Taco Skillet
Make this delicious Easy Taco Skillet in one pan in just 30 minutes! A family-friendly meal with ground beef, rice, and cheese. Get the simple recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 medium yellow onion (diced)
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1 lb ground beef (85/15 lean/fat works well)
-
3 cloves garlic (minced)
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1 packet taco seasoning (1 oz, or 2 tbsp homemade blend)
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1 cup uncooked long-grain white rice
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1 can black beans (15 oz, drained and rinsed)
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1 can diced tomatoes (15 oz, undrained)
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1 can diced green chiles (4 oz, undrained)
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2 cups beef or chicken broth
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1 cup shredded cheddar or Mexican blend cheese
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1/4 cup fresh cilantro (chopped, for garnish)
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To serve (sour cream, sliced jalapeños, avocado)
Instructions
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Start by heating the olive oil in your large skillet over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent.01
-
Add the ground beef to the skillet, breaking it up with your wooden spoon. Cook until it’s no longer pink, which should take about 5-6 minutes. Stir in the minced garlic and cook for one more minute until fragrant.02
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Sprinkle the taco seasoning over the beef and onion mixture. Stir everything together so the spices toast for about 30 seconds.03
-
Add the uncooked rice directly to the skillet. Stir it in so that every grain gets coated in the spiced beef and oil.04
-
Pour in the undrained diced tomatoes, green chiles, drained black beans, and the broth. Give everything a really good stir, scraping up any tasty browned bits from the bottom of the pan.05
-
Bring the liquid to a steady boil, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer gently for 18-20 minutes.06
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After 20 minutes, check to see if the rice is tender and has absorbed most of the liquid. If it seems a bit wet, let it cook uncovered for another 2-3 minutes. Turn off the heat.07
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Sprinkle the shredded cheese evenly over the entire surface of the skillet. You can either just let it melt from the residual heat with the lid on, or for a bubbly, golden top, place the whole skillet under a preheated broiler for 1-2 minutes.08
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Finally, garnish with the fresh chopped cilantro. Serve it right from the skillet at the table, letting everyone scoop their portion and add their favorite toppings like a dollop of cool sour cream or creamy avocado slices.09
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