Description
This Taco Rice Skillet is a flavorful, easy-to-make one-pan meal combining seasoned ground beef, rice, and tomatoes, topped with melted cheddar cheese and fresh garnishes like shredded lettuce and sour cream. Perfect for a quick weeknight dinner with a Tex-Mex twist.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 14oz can diced tomatoes
- 1 cup white rice
- 2 tablespoons taco seasoning
- 1 ½ cup water
Toppings
- 1 cup shredded cheddar cheese
- 2 cups shredded lettuce
- 1 cup sour cream
Instructions
- Brown the Beef and Onion: In a large skillet over medium-high heat, cook the ground beef and diced onion together until the beef is browned and only a little pink remains, about 6 to 8 minutes. Drain any excess liquid to prevent sogginess.
- Add Tomatoes, Rice, and Seasoning: Stir in the diced tomatoes, white rice, taco seasoning, and 1 ½ cups of water into the skillet. Mix everything well to combine evenly.
- Simmer: Cover the skillet, bring the mixture to a boil, then reduce heat to medium-low. Let it simmer gently until the rice is tender and all the liquid has been absorbed, about 20 minutes. Stir once halfway through to prevent sticking.
- Top with Cheese and Melt: Once the rice is cooked, stir the skillet well. Sprinkle the shredded cheddar cheese evenly over the top. Cover again and let it sit for 1 to 2 minutes to allow the cheese to melt nicely.
- Serve with Garnishes: Serve the skillet hot, topped with shredded lettuce and dollops of sour cream or any other preferred garnishes to add freshness and creaminess.
Notes
- Drain the excess fat after browning the beef to keep the dish from becoming greasy.
- You can substitute ground turkey or chicken for a lighter version.
- For a spicier version, add jalapeños or sprinkle with hot sauce before serving.
- Use pre-cooked rice to reduce cooking time, adjusting the liquid accordingly.
- Feel free to add beans or corn for extra texture and nutrition.
