Cheesy Taco Rice Skillet

<p>This Cheesy Taco Rice Skillet blends seasoned ground beef, hearty rice, and creamy cheddar in one pan for simple cleanup and crowd-pleasing comfort. Chopped onion, Rotel tomatoes, and a medley of spices come together for bold, vibrant flavor, while beef broth helps the rice cook right in the skillet. The finishing touch is a generous layer of cheddar, melted to gooey perfection, and a quick fresh pico de gallo for brightness. Ready in under an hour, it's a comforting meal for family taco nights or busy weeknights, offering both convenience and rich TexMex flair. Serve with tortilla chips for added crunch.</p> <p>I first made this during a hectic workweek and everyone kept going back for seconds. Now we always keep the ingredients stocked for spur of the moment taco nights.</p>

Ingredients

<ul><li><strong>Ground beef:</strong> for juicy flavor and good marbling ensures the best taste</li><li><strong>Salt and pepper:</strong> balance the flavors and enhance the beef</li><li><strong>Cayenne:</strong> adds a gentle kick without overpowering the dish</li><li><strong>Chili powder:</strong> delivers classic taco seasoning vibes and warmth</li><li><strong>Cumin and dried cilantro:</strong> provide warm earthy notes that make the dish sing</li><li><strong>Diced yellow onion:</strong> adds a deeper savory flavor base</li><li><strong>Minced fresh garlic:</strong> brings depth that jarred garlic just cannot match</li><li><strong>Rotel canned tomatoes with green chilies:</strong> give zesty brightness</li><li><strong>Tomato sauce:</strong> rounds out the flavors with a sweet tangy note</li><li><strong>Beef broth:</strong> low sodium helps control seasoning and cooks the rice perfectly</li><li><strong>Long grain white rice:</strong> absorbs all the spices and liquids to create a perfect texture</li><li><strong>Shredded sharp cheddar cheese:</strong> melts smoothly and adds richness when shredded fresh</li><li><strong>Tomatoes for pico de gallo:</strong> should be ripe and firm for the best texture</li><li><strong>Onion for pico:</strong> a little extra diced onion to brighten the topping</li><li><strong>Jalapeno:</strong> adds fresh heat to the pico de gallo choose firm peppers without blemishes</li><li><strong>Fresh cilantro:</strong> half a bunch gives bright herbal flavor in the pico topping</li><li><strong>Limes:</strong> freshly squeezed provide acidity and zing that lift the flavors</li><li><strong>Salt and pepper:</strong> used throughout taste as you go for perfect balance</li></ul>

Instructions

<dl><dt><strong>Brown the Beef:</strong></dt><dd>Begin by heating a skillet over medium high heat. Add the ground beef breaking it up as it cooks. Sprinkle in salt pepper cayenne chili powder cumin and dried cilantro along with the diced onion. Sauté for about ten minutes or until the meat is fully browned and the onion is soft and translucent. Take your time here to build a flavorful foundation.</dd><dt><strong>Drain the Skillet:</strong></dt><dd>Once the meat and onions are cooked through carefully drain off any excess fat from the skillet to avoid greasiness in your finished dish.</dd><dt><strong>Simmer with Rice and Sauce:</strong></dt><dd>Return the skillet to the heat. Stir in the Rotel minced garlic tomato sauce beef broth and uncooked long grain rice. Mix thoroughly to make sure the rice is submerged and evenly distributed. Cover the skillet with a tight fitting lid. Reduce heat to medium low and cook for fifteen to twenty minutes until the rice is tender and has absorbed most of the liquid. Check once or twice to stir and make sure nothing sticks to the bottom.</dd><dt><strong>Make the Pico de Gallo:</strong></dt><dd>While the rice simmers chop the tomatoes onion and jalapeno. Add all three to a mixing bowl with chopped cilantro lime juice salt and pepper. Mix well and chill in the refrigerator until ready to use. Prepping the pico while the rice cooks saves time and gives the flavors a chance to blend.</dd><dt><strong>Melt the Cheese:</strong></dt><dd>Once the rice is fluffy and the skillet is looking hearty sprinkle the shredded cheddar cheese evenly over the top. Cover again for a few minutes or place the skillet under a broiler briefly until the cheese is melted and bubbling. If you love crispy cheese on top pop it in the oven for just a minute or two.</dd><dt><strong>Serve and Top:</strong></dt><dd>Spoon generous servings into bowls. Top with a heap of fresh pico de gallo. I like to add tortilla chips on the side for scooping. Dive in and enjoy every bite while it is hot.</dd></dl>

<p>Cheese is always my favorite part of this recipe. Shredding it fresh by hand makes a world of difference and adds that extra meltiness that turns the whole skillet irresistible. Every time I serve this I remember my teenagers hovering near the stove impatiently waiting for the cheese to bubble.</p>

Storage tips

<p>This dish stores beautifully in an airtight container in the fridge for up to four days. If you are making lunch ahead of time scoop individual portions and store the pico in a separate container to keep it fresh. Warm leftovers gently on the stove or in the microwave adding a splash of broth to bring back moisture.</p>

Ingredient substitutions

<p>Swap ground turkey or chicken for the beef if you prefer a lighter meal. Brown rice takes a bit longer to cook but adds a nutty texture. For extra veggies stir in diced bell peppers or corn along with the onions. If you do not have Rotel just use regular diced tomatoes and a pinch of chili flakes.</p>

Serving suggestions

<p>Pile on sour cream avocado or sliced jalapenos for even more taco night fun. Set out a bowl of tortilla chips for scooping. This skillet meal is hearty enough to stand alone but you can also use leftovers to fill burritos or stuff into baked bell peppers.</p>

<p>This Cheesy Taco Rice Skillet is a quick satisfying weeknight dinner the whole family will love. Keep shredded cheese on hand for maximum melt and serve with chips for extra crunch.</p>

Common Recipe Questions

→ Can I use ground turkey instead of beef?

Yes, ground turkey works well as a lighter alternative. Just season it thoroughly to maintain the dish's bold flavors.

→ How can I avoid mushy rice in the skillet?

Use long grain white rice and avoid stirring too frequently during cooking. Check for doneness after about 15 minutes.

→ What cheese melts best for this dish?

Freshly shredded sharp cheddar melts smoothly, but Monterey Jack or Mexican cheese blends also provide great melt and flavor.

→ Can I prepare this dish ahead of time?

Yes, you can cook it in advance and reheat gently. Add fresh pico and cheese just before serving for best results.

→ Is there a vegetarian version of this skillet?

Certainly. Substitute ground beef with black beans or plant-based crumbles, and use vegetable broth instead of beef broth.

→ How should leftovers be stored?

Store cooled leftovers in an airtight container in the fridge for up to three days for optimal freshness.