One-Pan Mexican Cheesy Taco Beef and Rice Skillet
There is something magnetic about the sound of a heavy skillet hitting the stovetop on a Tuesday night. When the day has been long and the fridge looks uninspiring, this Mexican Cheesy Taco Beef and Rice Skillet is the ultimate savior. As the ground beef sizzles against the heat and the sharp aroma of diced onions and warm taco spices begins to fill the kitchen, the mood in the house instantly shifts. It is a dish that promises comfort—tender grains of rice soaked in savory beef broth, the bright acidity of Rotel tomatoes, and that signature golden, molten layer of cheese that stretches with every scoop.
Why You’ll Love This
Effortless Cleanup: Since everything happens in one deep skillet, you won’t be left with a mountain of crusty pots and pans after dinner.
Pantry-Friendly: Most of these ingredients, like rice, beef broth, and taco seasoning, are likely already waiting in your cupboard.
Kid-Approved Comfort: It has all the familiar flavors of a taco but in a warm, spoonable format that even the pickiest eaters gravitate toward.
Perfect for Meal Prep: The flavors actually deepen overnight, making the leftovers just as delicious for lunch the next day.
The Skeptic at the Table
I remember the first time I made this for my nephew, a self-proclaimed hater of anything with “too many things touching.” He usually prefers his meat, starch, and vegetables in separate zip-code areas of his plate. I was hesitant to serve him a literal skillet of everything mixed together. However, the smell of the melting cheddar was too much for him to resist. He took one cautious bite, then another, and before I could even sit down with my own bowl, he was asking if there was enough for seconds. It turns out, when you blanket tender beef and seasoned rice in enough gooey cheese, even the toughest critics find common ground.
What Makes It Special
Lean Ground Beef: Provides a hearty, protein-packed base without being overly greasy.
Rotel Tomatoes: These offer a specific zesty kick and a hint of green chili heat that standard diced tomatoes just can’t replicate.
Beef Broth over Water: Cooking the rice in broth instead of water ensures every single grain is infused with deep, savory flavor.
The Cheese Seal: A heavy hand of shredded Mexican blend creates a steam-trapping layer that keeps the rice underneath incredibly moist and tender.
Making It Happen
The beauty of this recipe lies in its simplicity. You start by heating your largest, deepest skillet over medium-high heat. Toss in the ground beef along with the finely diced onion and jalapeno. As the beef browns and the onions soften into a translucent sweetness, season them generously with salt, pepper, garlic powder, and your favorite taco seasoning.
Once the meat is fully cooked, stir in the tomato sauce, the undrained Rotel, and the beef broth. This is where the magic happens. Sprinkle in the uncooked rice, stirring gently to make sure every grain is submerged in that flavorful liquid. Bring it to a gentle boil, then immediately turn the heat down to low and pop the lid on.
Let it simmer undisturbed for about 18 to 20 minutes. You’ll know it’s ready when the rice has puffed up and absorbed all that rich tomato-beef essence. The final, and arguably most important, step is to blanket the entire surface with shredded cheese. Cover it one last time for just a minute—enough to turn the cheese into a shimmering, melted landscape—then finish with a handful of fresh cilantro.
You Must Know
Don’t Peek: Every time you lift the lid, steam escapes. Keep it covered to ensure the rice cooks evenly and doesn’t end up crunchy.
The Rice Ratio: If you notice the rice is still a bit firm but the liquid is gone, don’t panic. Add a splash more broth and give it two more minutes.
Drain the Fat: If you aren’t using extra-lean beef, make sure to drain the excess grease after browning to prevent the final dish from feeling heavy.
Serving Ideas
This skillet is a complete meal on its own, but it pairs beautifully with a crisp side salad or some honey-butter cornbread. For a beverage, a cold lime sparkling water or a classic Mexican lager with a salt rim cuts through the richness of the cheese perfectly. Don’t forget the cold toppings: a dollop of sour cream, a scoop of chunky guacamole, and some fresh pico de gallo add a refreshing temperature contrast.
Make It Different
Low Carb: Swap the white rice for cauliflower rice. You’ll need significantly less broth and only about 5–7 minutes of simmering time.
Swap the Protein: This works wonderfully with ground turkey or even shredded rotisserie chicken for a lighter feel.
Extra Veggies: Stir in a can of drained black beans or corn when you add the broth for extra texture and fiber.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, add a tiny splash of water or broth to the bowl before microwaving; this helps “steam” the rice back to its original fluffy texture and prevents the cheese from becoming oily.
Kitchen Success Tips
For the best results, use a heavy-bottomed skillet like cast iron or a high-quality non-stick pan. These distribute heat more evenly, which prevents the rice at the bottom from scorching while the top is still cooking. If you have the time, shred your cheese from a block rather than using the pre-bagged kind; it melts much smoother and tastes significantly fresher.
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but keep in mind that brown rice requires more liquid and a significantly longer cook time (usually 40–45 minutes). You will likely need to add an extra half-cup of broth.
Is this dish very spicy?
The jalapeno is optional, and the Rotel adds a mild zing. If you want it completely mild, use “Original” Rotel and omit the jalapeno.
Do I need to cook the rice before adding it?
No! The rice cooks right in the skillet with the beef and broth. This allows the rice to absorb all the seasoning directly.
What if my rice is still hard after 20 minutes?
This usually happens if the heat was too high and the liquid evaporated too fast. Add 1/4 cup of broth, stir, and simmer covered for 5 more minutes.
Can I freeze this?
Absolutely. This freezes well for up to three months. Thaw it in the fridge overnight before reheating.
Recipe Card
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 6 servings
Category: Main Course
Difficulty: Easy
Cuisine: Mexican-Inspired
Yield: 1 Large Skillet
Equipment
Large, deep skillet with lid
Wooden spoon or spatula
Ingredients
1 lb. Lean Ground Beef (85% lean)
1 large Onion (finely diced)
1 Jalapeno (diced, OPTIONAL)
1/2 teaspoon Salt
1/2 teaspoon Pepper
3 Tablespoons Taco Seasoning
1/4 teaspoon Garlic Powder
(1) 10-ounce can Rotel Tomatoes
(1) 8-ounce can Tomato Sauce
1 1/2 cups Beef Broth
1 cup Uncooked Rice
2 cups Cheddar Cheese or Mexican Cheese blend (shredded)
Cilantro (chopped)
Toppings: Sour Cream, Pico de Gallo, Salsa, Guacamole
Instructions
Heat a large, deep skillet over medium-high heat. Add the ground beef, onion, jalapeno (if using), salt, and pepper. Brown the beef until fully cooked and onions are softened. Drain excess grease.
Stir in the taco seasoning and garlic powder until fragrant.
Pour in the tomato sauce, Rotel, and beef broth. Add the uncooked rice and stir to ensure it is submerged.
Bring to a gentle boil, then reduce heat to low. Cover and cook for 18–20 minutes.
Check for tenderness. Once the rice is cooked, sprinkle the cheese over the top. Cover for 2 minutes until melted.
Garnish with fresh cilantro and serve warm with your favorite toppings.
