Cheesy Taco Rice Skillet
A quick and delicious one-pan meal that combines the comforting flavors of tacos with ease and minimal cleanup.
Ingredients
Main ingredients
- 1 lb lean ground beef Can substitute with ground turkey or plant-based crumbles.
- 1 can black beans, drained and rinsed Can substitute with pinto or kidney beans.
- 1 cup corn Frozen or canned corn works well.
- 2 cups ready rice Saves time and effort.
- 2 cups shredded cheese (cheddar or a blend) Feel free to mix up the cheese for your favorite meltable varieties.
- 1 tablespoon taco seasoning Adjust based on spice preference.
- Salt and pepper to taste
- Fresh cilantro for garnish (optional) Add for a fresh touch.
Instructions
Cooking Steps
- In a large skillet over medium heat, cook the lean ground beef until fully browned.
- Drain any excess fat and stir in the taco seasoning until well combined.
- Add the drained black beans, corn, and ready rice to the skillet, stirring everything together.
- Cook the mixture for an additional 5 minutes while stirring occasionally until everything is heated through.
- Sprinkle the shredded cheese over the skillet, cover, and let it melt for about 2-3 minutes.
- Taste and season with salt and pepper as needed.
- Top with fresh cilantro if desired, then serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove. For freezing, use freezer-safe bags and consume within 2-3 months. Adjust the taco seasoning for spiciness and consider adding veggies like bell peppers or jalapeños for more flavor.