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–+ servings
overhead view of Cheesy Taco Rice Skillet in a cast iron pan
Olga

Cheesy Taco Rice Skillet

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Cheesy taco rice skillet is made in one pan with seasoned rice, melted cheese, and taco toppings. Top it with avocado and fresh tomatoes for an easy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • ½ small sweet onion diced
  • ½ bell pepper diced
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 2 tbsp taco seasoning
  • 1 cup black beans drained and rinsed
  • ¾ cup frozen corn
  • 3 cups cold cooked jasmine rice
  • 1½ cups shredded cheddar cheese
  • 1 avocado diced
  • 1 Roma tomato chopped
  • ¼ cup fresh cilantro chopped

Equipment

  • 1 Large oven-safe skillet
  • 1 Cutting Board
  • 1 Sharp Knife
  • 1 Measuring cups & spoons
  • 1 Wooden Spoon or Spatula

Method
 

  1. 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.
  2. Preheat oven to 375°F. Heat a large oven-safe skillet over medium heat.
  3. Add 1 lb ground beef and 1 bay leaf. Cook until fully browned, breaking it up as it cooks.
  4. Stir in ½ diced onion and ½ diced bell pepper and cook for 3-4 minutes until softened.
  5. 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.
  6. Stir in 1 cup drained black beans and ¾ cup frozen corn. Cook for 6-8 minutes, stirring occasionally, until everything is heated through.
  7. 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.
  8. 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.
  9. 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!

Notes

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.

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