Cheesy Taco Rice Skillet

This cheesy taco rice skillet dinner combines seasoned ground beef, flavorful rice, and creamy melted cheddar all in one pan making cleanup a breeze. Bright bursts from fresh pico de gallo balance the rich, hearty base for a satisfying TexMex meal perfect for any weeknight. The kitchen fills with cozy aromas as the cheese bubbles on top, turning a simple skillet into family comfort food everyone loves.

I remember the first time I made this during a hectic week and how everyone kept going back for seconds. Now it’s a go to for spontaneous taco nights that everyone looks forward to.

Ingredients

• Ground beef: Choose fresh meat with good marbling for better flavor and juiciness
• Salt and pepper: These seasonings balance the beef and bring out all the rich flavors
• Cayenne: Adds a gentle kick without overpowering so adjust to your heat preference
• Chili powder: Brings classic taco seasoning vibes for authentic taste
• Cumin and dried cilantro: Add warm earthy notes that elevate the dish
• Diced yellow onion: Gives deeper savory flavor as it softens and cooks down
• Minced fresh garlic: Adds depth and brightness far superior to jarred garlic
• Rotel canned tomatoes and green chilies: Provide lively zesty freshness and texture
• Tomato sauce: Rounds out flavors with a slightly sweet tang
• Beef broth: Low sodium is best for controlling salt and flavor complexity
• Long grain white rice: Absorbs all the spices and liquids perfectly to cook fluffy
• Shredded sharp cheddar cheese: Melts creamy and rich shred your own for best results
• Tomatoes: Use ripe firm tomatoes for a fresh and juicy pico de gallo topping
• Onion: Extra diced onion brightens the pico and adds crunch
• Jalapeno: Adds fresh heat for topping pick firm unblemished peppers
• Fresh cilantro: Half a bunch brings a fragrant herbal freshness to the pico
• Limes: Fresh juice adds acidity and a refreshing zing to balance richness
• Salt and pepper to taste: Use throughout to adjust seasoning as you cook

Instructions

Brown the Beef:

Heat a large skillet over medium high heat. Add the ground beef breaking it up with a spatula. Sprinkle in salt pepper cayenne chili powder cumin and dried cilantro along with the diced onion. Cook stirring often for about ten minutes until the beef is fully browned and the onions soften and turn translucent. This slow cooking process builds a flavorful base for the whole dish.

Drain the Skillet:

Carefully pour off any excess fat to avoid greasiness later and help the rice cook nicely. Use caution so you don’t lose the browned bits stuck to the pan that add flavor.

Simmer with Rice and Sauce:

Return the pan to medium heat. Stir in Rotel diced tomatoes and green chilies minced garlic tomato sauce beef broth and uncooked rice. Mix thoroughly making sure the rice is submerged evenly. Cover with a tight fitting lid and lower the heat to medium low. Cook gently for fifteen to twenty minutes until the rice is tender and has absorbed most of the liquid. Check once or twice while cooking to stir gently and prevent sticking but avoid over stirring which can cause mushy rice.

Make the Pico de Gallo:

While the rice cooks chop the tomatoes onion and jalapeno finely. Place in a bowl and toss with chopped cilantro fresh lime juice salt and pepper. Let it chill in the fridge to meld the flavors until ready to serve.

Melt the Cheese:

Once the rice is fluffy sprinkle the shredded cheddar cheese over the top evenly. Cover the skillet again for a few minutes or place it under a broiler briefly until the cheese melts and bubbles richly. For a crispier topping place under the broiler for one to two minutes watching carefully.

Serve and Top:

Scoop generous portions into bowls and top each with a heap of fresh pico de gallo. For extra crunch and fun serve with tortilla chips on the side perfect for scooping up every bite. Enjoy hot.

Cheese is always my favorite part in this recipe I shred it fresh every time because it melts better and adds a creamy richness that pulls the dish together beautifully. It reminds me of my teenagers hovering impatiently waiting for the cheese to bubble each time I cook this.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Keep the pico de gallo in a separate container to preserve its freshness. When reheating warm gently on the stove or microwave adding a splash of broth to restore moisture and keep the rice fluffy.

Ingredient Substitutions

Swap ground turkey or chicken for leaner options or try plant based crumbles for a vegetarian version. Brown rice can be used but requires longer cooking time and adds a nuttier bite. If Rotel is unavailable regular diced tomatoes with a pinch of chili flakes work well too. Feel free to add diced bell peppers or corn to boost veggie content.

Serving Suggestions

Top with sour cream avocado slices or extra sliced jalapenos for more taco night flair. Serve with tortilla chips perfect for scooping. Leftovers make delicious burrito fillings or work well stuffed inside baked bell peppers for a second meal.

This cheesy taco rice skillet is an easy crowd pleasing weeknight dinner that reheats beautifully. Customize toppings to keep it fresh every time.

FAQs About This Recipe

→ Can I use ground turkey instead of beef?

Yes, ground turkey can be used as a leaner alternative. Just ensure to season it well to keep the bold flavors.

→ How do I avoid mushy rice in the skillet?

Use long grain white rice and avoid excessive stirring during cooking. Check texture after 15 minutes to prevent overcooking.

→ What's the best cheese for melting on top?

Freshly shredded sharp cheddar melts beautifully, but Monterey Jack or a Mexican cheese blend are good options too.

→ Can I prepare this dish ahead of time?

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

→ Is there a vegetarian version available?

Swap the beef for black beans or plant-based crumbles and use vegetable broth to create a vegetarian-friendly dish.

→ How should leftovers be stored?

Store leftovers in an airtight container in the fridge for up to four days. Keep pico separate to maintain freshness.