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A close-up of a hearty Taco Casserole in a dark bowl, with taco shells, seasoned beef, melted cheese, and fresh toppings.

Speedy Taco Rice Skillet

This lightning-fast, one-pan dinner brings all the savory flavors of tacos together with fluffy rice, black beans, and corn for a satisfying meal that's on the table in under 30 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef 80/20 or lean ground turkey
  • 1 onion chopped
  • 1 (1 oz) packet taco seasoning mix
  • 1 1/2 cups water or beef broth
  • 1 cup uncooked long-grain white rice
  • 1 (15 oz) can black beans rinsed and drained
  • 1 (15 oz) can whole kernel corn drained
  • 1/2 cup salsa mild or medium
  • 1 cup shredded cheddar cheese or Mexican blend
For Serving (Optional)
  • 1/4 cup sour cream
  • 2 tbsp fresh cilantro chopped
  • 1/2 avocado diced

Equipment

  • Large Skillet (with lid)
  • Wooden Spoon
  • Measuring cups
  • Measuring spoons

Method
 

Prepare the Skillet
  1. Heat 1 tablespoon of olive oil in a large skillet (with a lid) over medium-high heat.
Cook Meat and Onions
  1. Add the 1 lb ground beef and 1 chopped onion to the skillet. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the onion is softened, about 5-7 minutes. Drain any excess grease.
Combine Ingredients
  1. Stir in the 1 (1 oz) packet taco seasoning mix and cook for 1 minute until fragrant.
  2. Pour in 1 1/2 cups water (or beef broth) and add 1 cup uncooked long-grain white rice to the skillet. Bring the mixture to a boil, then immediately reduce the heat to low.
  3. Stir in the 1 (15 oz) can rinsed and drained black beans, 1 (15 oz) can drained whole kernel corn, and 1/2 cup salsa.
Simmer and Finish
  1. Cover the skillet with the lid and let it simmer gently for 12-15 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid frequently during this time.
  2. Remove the skillet from heat. Sprinkle 1 cup shredded cheddar cheese evenly over the top of the rice mixture. Cover again for 2-3 minutes to allow the cheese to melt into a gooey layer.
Serve
  1. Fluff the rice gently with a fork. Serve hot, garnished with optional sour cream, fresh cilantro, and diced avocado, if desired.

Notes

For a spicier kick, use a hot salsa or add a pinch of red pepper flakes with the taco seasoning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.