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Cheesy Taco Rice Skillet

A quick and delicious one-skillet meal packed with ground beef, beans, corn, and melted cheese, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground beef Can substitute with ground turkey or chicken for a lower-fat option.
  • 1 can beans (e.g., black beans or pinto beans), drained and rinsed Substitute with kidney beans or chickpeas if desired.
  • 1 cup corn (frozen or canned)
  • 2 cups ready rice (microwavable or pre-cooked) You can use regular rice if you cook it beforehand.
  • 1 cup shredded cheese (e.g., cheddar or Mexican blend) Pepper jack can be used for a spicier kick.
  • 1 packet taco seasoning
  • Salt and pepper to taste
Optional Toppings
  • sour cream
  • salsa
  • chopped green onions

Method
 

Preparation
  1. In a large skillet, brown the ground beef over medium heat until fully cooked; drain excess fat.
  2. Stir in the taco seasoning and add drained beans, corn, and ready rice. Mix well to combine.
Cooking
  1. Cook for about 5-7 minutes, stirring occasionally, until heated through.
  2. Sprinkle cheese on top and cover the skillet until melted.
Serving
  1. Serve hot with optional toppings.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat thoroughly before serving.