Cheesy Taco Rice Skillet
A comforting, one-skillet meal combining seasoned ground beef, tender rice, melted cheese, beans, and sweet corn, perfect for busy weeknights or cozy weekends.
Ingredients
Main ingredients
- 1 lb lean ground beef Use halal-certified beef if required
- 1 can beans (black or pinto), drained and rinsed
- 1 cup corn (canned or frozen)
- 2 cups ready rice (instant or precooked) If using leftover cooked rice, measure 2 cups loosely packed
- 1 cup shredded cheese (cheddar or Mexican blend) Use a cheese you love for better flavor
- 1 packet taco seasoning For milder flavor, use half the seasoning or a low-sodium packet
- ½ cup salsa (optional)
- Salt and pepper to taste
Instructions
Brown the meat
- Heat your large skillet over medium heat. Add the lean ground beef and cook, breaking it up with a spatula, until no pink remains—about 6–8 minutes.
- Drain excess fat if needed, then return the skillet to the heat.
Add the beans, corn, and taco seasoning
- Stir in the drained beans and corn. Sprinkle the taco seasoning over and stir until evenly coated—about 2–3 minutes.
Add the ready rice and salsa
- Add the ready rice and salsa (if using), mixing thoroughly. Cook another 2–4 minutes until everything is hot.
Top with cheese and melt
- Reduce heat to low. Evenly sprinkle shredded cheese over the skillet and cover, letting it sit for 2–4 minutes to melt.
Season and serve
- Taste and season with salt and pepper to your liking. Serve warm with your choice of garnishes.
Notes
Store leftovers in an airtight container for 3–4 days in the refrigerator. Can also be frozen for up to 3 months. Reheat gently to avoid drying out.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 700mgFiber: 7gSugar: 3g
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