Cheesy Taco Rice Skillet Recipe (Easy One-Pan Meal)
Some nights, I want all the flavors of taco night without having to make a bunch of different toppings and tortillas. That’s why I love this cheesy taco rice skillet. It’s my favorite way to use up leftover rice, and it makes dinner so easy.
Everything cooks in one cast iron skillet, and the cheese melts right into the seasoned rice. I love to top it with fresh avocado and diced tomatoes, and it’s so good straight from the pan. It’s one of my favorite easy dinners, and I love that there’s barely any cleanup.
Why You’ll Love This Recipe
- One-skillet meal – Everything cooks in one pan, so cleanup is easy.
- Quick and filling – A simple dinner that's filling and perfect for meal prep.
- Taco night made easier – Seasoned rice, melted cheese, and all the best toppings in one skillet.
What Ingredients You’ll Need (With Substitutions)
This skillet meal is made with seasoned rice, melted cheese, and ground beef for that classic taco taste. A little salsa and taco seasoning bring it all together, while avocado and fresh tomatoes on top add extra freshness.
- Ground beef – 85/15 is best, but ground turkey works too.
- Sweet onion – Diced, adds depth and flavor.
- Bell pepper – Diced, any color works.
- Taco seasoning – Store-bought or homemade. Chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
- Tomato paste – Adds richness and depth.
- Bay leaf – Adds depth of flavor while the beef cooks.
- Black beans – Canned, drained, and rinsed. Pinto beans work too.
- Corn – Frozen or canned. Fresh corn is great if you have it!
- Cold, cooked rice – Jasmine or long-grain white rice works best. Brown rice works too but has a firmer texture.
- Cheddar cheese – Shredded. Pepper jack or a Mexican blend works too.
- Avocado – Diced for creaminess. Guacamole works as a topping too.
- Roma tomato – Chopped for freshness. Cherry tomatoes work too.
- Cilantro – Optional, but adds great flavor.
Tip: Use Cold Leftover Rice
Freshly cooked rice can turn mushy in a skillet. Cold rice works best because it stays firm and soaks up the flavors. If using fresh rice, spread it out on a plate and let it cool before adding it to the pan.
Check the recipe card below for exact measurements and details.
How to Make It (Step-by-Step Instructions)
Prep First
Before cooking, get everything ready: dice the onion and bell pepper, drain and rinse the black beans, measure out the frozen corn, shred the cheese, measure out the tomato paste and taco seasoning, grab a bay leaf, and make sure the rice is cold.
Step 1: Brown the Beef
Preheat the oven to 375°F. Heat a large oven-safe skillet over medium heat. Add the ground beef and the bay leaf. Cook until fully browned, breaking it up as it cooks.
Step 2: Sauté the Onion & Bell Pepper
Stir in the onion and bell pepper and cook until softened.
Step 3: Add Seasoning & Cook the Tomato Paste
Stir in the taco seasoning and tomato paste, mixing well to coat the beef. Cook for at least 5 minutes, stirring occasionally, to deepen the flavor and cook off the raw tomato taste.
Step 4: Add Beans & Corn
Stir in the black beans and corn. Cook for 6-8 minutes, stirring occasionally, until everything is heated through.
Step 5: Add Cold Leftover Rice & Mix
Remove the bay leaf. Stir in the rice, breaking it up as needed and mixing everything together. Let it cook for a couple more minutes so the rice absorbs the flavor.
Step 6: Add Cheese & Bake
Sprinkle the shredded cheese evenly over the top. Transfer the skillet to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
Step 7: Add Fresh Toppings & Serve
Remove from the oven and top with avocado, chopped tomato, and cilantro. Serve warm!
How to Serve It
I like eating this right from the skillet, but it’s also great as a burrito filling or stuffed into bell peppers. It's so perfect for family dinner night. Serve in the skillet, once it's cooled off. With a side of warm corn or flour tortillas.
What To Serve With This
This skillet meal pairs well with:
- Mexican street corn salad
- Homemade tortilla chips with queso
- A side of warm tortillas
- Cilantro lime rice
If You Like This, Then You’ll Love
If you love this skillet meal, try these other recipes from the blog:
- Taco Bell crunchwrap supreme copycat – All the layers of a crunchwrap made at home.
- Loaded nacho fries – Crispy fries topped with taco-seasoned beef and melty cheese.
- Mini crispy baked ground beef tacos – Crunchy, cheesy, and baked instead of fried.
- Mexican white cheese dip (queso) – The perfect dip for chips or drizzling over everything.
I love reading your comments, and I try to get to all of them! Have you made cheesy taco rice skillet before? Let me know how you like to serve it or if you added any toppings!
Cheesy Taco Rice Skillet
Ingredients
Equipment
Method
- Prep: Dice ½ small sweet onion and ½ bell pepper, drain and rinse 1 cup black beans, measure out ¾ cup frozen corn, shred 1½ cups cheddar cheese, measure out 1 tbsp tomato paste and 2 tbsp taco seasoning, grab 1 bay leaf, and make sure 3 cups of rice are cold before using.Wait to dice the avocado, chop the tomato, and chop the cilantro until right before serving.
- Preheat oven to 375°F. Heat a large oven-safe skillet over medium heat.
- Add 1 lb ground beef and 1 bay leaf. Cook until fully browned, breaking it up as it cooks.
- Stir in ½ diced onion and ½ diced bell pepper and cook for 3-4 minutes until softened.
- Stir in 2 tbsp taco seasoning and 1 tbsp tomato paste, mixing well to coat the beef. Cook for at least 5 minutes, stirring occasionally, to deepen the flavor and cook off the raw tomato taste.
- Stir in 1 cup drained black beans and ¾ cup frozen corn. Cook for 6-8 minutes, stirring occasionally, until everything is heated through.
- Remove the bay leaf, then stir in 3 cups cold, cooked rice, breaking it up as needed and mixing everything together. Let it cook for 2-3 minutes so the rice absorbs the flavor.
- Sprinkle 1½ cups shredded cheddar cheese evenly over the top. Transfer the skillet to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
- Dice 1 avocado, chop 1 Roma tomato, and chop ¼ cup fresh cilantro. Remove the skillet from the oven and top with the fresh toppings. Serve warm!
