Taco rice is the kind of dinner that saves a busy night. Warm, seasoned beef. Fluffy rice. A handful of toppings that you can grab right out of the fridge. It’s cozy, filling, and you can make it as simple or as loaded as you want.
I love this one because it hits all the right textures. Steamy rice that soaks up the sauce. Savory taco meat with a little kick. Cool, crunchy toppings on top. And if you’ve got picky eaters at the table? Everyone can build their own bowl and you don’t have to argue about onions.
This is also a great “clean out the fridge” meal. Got a half bag of shredded cheese? Toss it on. A lonely avocado? Slice it up. Leftover rice from last night? Even better. Taco rice doesn’t mind.
WHAT IS TACO RICE?
Taco rice is exactly what it sounds like: taco-style seasoned meat served over rice, then topped with all your favorite taco fixings.
Think of it like a taco bowl without needing tortillas. It’s a full meal in one dish, and it comes together fast. You cook the rice, brown the meat, stir in seasoning and a little sauce, then pile it all together and finish with toppings.
Some versions mix everything into one skillet. Others build bowls. This recipe keeps things easy and flexible: saucy taco beef over rice, then everyone adds what they like.
YOU WILL LOVE THIS EASY TACO RICE
FAST DINNER: From start to finish, you’re looking at about 30 minutes if you’re cooking rice fresh. Faster if you’ve got leftover rice.
FAMILY-FRIENDLY: Mild enough for kids, easy to spice up for heat lovers. Win-win.
CUSTOMIZABLE: Beef, turkey, chicken, beans, extra veggies… it all works.
GREAT FOR LEFTOVERS: The flavors get even better the next day, and it reheats like a dream.
TACO RICE RECIPE INGREDIENTS
Every ingredient has a job. The rice gives you that comforting base. The meat brings the hearty, savory bite. The sauce keeps it from turning dry. And the toppings? That’s where the fun happens.
Pantry + Fridge Staples
Rice: White rice, brown rice, jasmine, basmati… use what you’ve got.
Ground meat: Lean ground beef is classic, but turkey works great too.
Taco seasoning: Store-bought or homemade.
Tomato base: Tomato sauce, salsa, or a can of Rotel-style tomatoes (diced tomatoes with green chiles).
Broth or water: Just a splash helps the taco meat turn saucy.
Cheese: Cheddar, Monterey Jack, or a Mexican blend.
Produce
Onion: Adds sweetness and depth.
Garlic: Quick flavor boost.
Lime: A squeeze over the top makes everything pop.
Toppings: Lettuce, tomatoes, green onions, cilantro, avocado… choose your favorites.
Optional Extras
Beans: Black beans or pinto beans add extra protein and make it stretch farther.
Corn: Sweet corn is so good with taco flavors.
Sour cream or Greek yogurt: Creamy topping that cools things down.
Hot sauce or jalapeños: For extra heat.
YOU’LL NEED
The rice
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1½ cups long grain white rice
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3 cups water (or broth)
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½ teaspoon salt
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1 tablespoon butter (optional, for flavor)
The taco meat
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1 tablespoon olive oil
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1 pound lean ground beef
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½ cup yellow onion, diced
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2 teaspoons garlic, minced
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1 (1-ounce) packet taco seasoning
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¾ cup tomato sauce (or salsa)
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¼ cup beef broth (or water)
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1 cup canned black beans, drained and rinsed (optional)
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1 cup frozen corn (optional)
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Salt and black pepper, to taste
For serving
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2 cups shredded cheese
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shredded lettuce
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diced tomatoes
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sliced green onions
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avocado slices
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sour cream
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salsa or pico de gallo
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lime wedges
HOW TO MAKE TACO RICE
You’re basically making two simple things: rice and taco meat. Then you build bowls. Easy.
STEP ONE: Cook the rice
Rinse the rice in a fine mesh strainer until the water runs mostly clear. Add rice, water (or broth), and salt to a medium pot. Bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes (or follow your rice package directions). Turn off the heat and let it sit, covered, for 5 minutes. Fluff with a fork.
PRO TIP:
If you’ve got leftover rice, use it. Cold rice reheats beautifully and saves time.
STEP TWO: Brown the beef
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as you go, until it’s mostly browned.
If there’s excess grease, drain it. Leave just a little behind for flavor.
STEP THREE: Add onion and garlic
Stir in the diced onion and cook for 3 to 4 minutes, until it starts to soften.
Add minced garlic and cook for 30 seconds to 1 minute, just until fragrant.
OUR RECIPE DEVELOPER SAYS
Don’t crank the heat too high once garlic goes in. Burnt garlic turns bitter fast.
STEP FOUR: Season and simmer
Sprinkle the taco seasoning over the beef mixture. Stir well so the spices coat everything.
Add tomato sauce and broth (or water). Stir again, scraping up any browned bits from the bottom of the pan.
Bring to a gentle simmer and cook for 3 to 5 minutes, until the mixture thickens slightly and looks saucy, not watery.
STEP FIVE: Add extras (optional)
If you’re using black beans and corn, stir them in now. Let everything warm through for another 2 to 3 minutes.
Taste and adjust. A pinch of salt? A crack of black pepper? Add what you need.
STEP SIX: Build your bowls
Scoop rice into bowls. Spoon taco meat on top.
Finish with cheese and your favorite toppings. Squeeze a little lime over the top if you’ve got it. That bright flavor makes the whole bowl taste fresher.
TOPPINGS THAT MAKE TACO RICE FEEL SPECIAL
This is where taco rice goes from “quick dinner” to “can we have this again tomorrow?”
Here are a few topping combos that work every time:
Classic: shredded lettuce, diced tomatoes, cheddar, sour cream
Fresh + zesty: pico de gallo, cilantro, lime, avocado
Spicy: jalapeños, hot sauce, pepper jack cheese
Crunchy: crushed tortilla chips, sliced radishes, extra green onions
Extra hearty: black beans, corn, extra cheese, a scoop of guacamole
Want to know the secret to a bowl that tastes like it came from your favorite spot? Warm toppings plus cold toppings. Hot meat and rice, then cool sour cream and crisp lettuce on top. That contrast is everything.
TACO RICE SUBSTITUTIONS AND ADDITIONS
This recipe plays nice with whatever you’ve got. Swap, add, adjust. No stress.
MEAT: Ground turkey, ground chicken, or ground pork all work. If you use a very lean meat, add an extra tablespoon of oil so it doesn’t dry out.
RICE: Brown rice is great, just plan for extra cook time. Cauliflower rice works too if you want something lighter, but keep the taco meat a little saucier.
SEASONING: If you don’t have taco seasoning, mix your own with chili powder, cumin, garlic powder, onion powder, paprika, salt, and a pinch of oregano.
TOMATO BASE: Tomato sauce makes it mellow and saucy. Salsa adds more texture. Diced tomatoes with green chiles bring a little tang and heat.
VEGGIES: Bell peppers, zucchini, mushrooms, or spinach can go right into the skillet with the onion. Chop them small so they cook quickly.
CHEESE: Cheddar, Monterey Jack, pepper jack, mozzarella, or a Mexican blend all melt well.
ONE-SKILLET TACO RICE OPTION
If you want fewer dishes, you can do a skillet version.
Cook the beef mixture as written. Stir in 3 cups of cooked rice at the end, along with ½ cup extra salsa or tomato sauce if it needs moisture. Sprinkle cheese over the top, cover for 2 to 3 minutes, and let it melt.
Serve it straight from the skillet with toppings.
PRO TIP:
Don’t stir cold rice into a dry pan. Add a splash of broth or salsa first so it warms up without turning clumpy.
BAKED TACO RICE CASSEROLE OPTION
Need something you can scoop and serve for a crowd? Turn it into a casserole.
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Preheat oven to 375°F.
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Mix cooked rice + taco meat in a greased 9×13-inch baking dish.
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Add 1 cup shredded cheese into the mixture.
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Top with another 1 to 2 cups cheese.
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Bake 15 to 20 minutes, until hot and bubbly.
Let it rest 5 minutes before serving. Add fresh toppings after it comes out of the oven.
HOW TO SERVE TACO RICE
Taco rice is a full meal all by itself, but sometimes you want a little something on the side.
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A simple green salad with a limey dressing balances the richness.
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A side of tortilla chips and salsa keeps it fun and casual.
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Roasted or grilled corn pairs perfectly.
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A fruit salad is a nice contrast, especially if the taco seasoning has a little kick.
For drinks, keep it easy. Iced tea, lemonade, or anything lightly fruity goes well with these flavors.
MAKE AHEAD TIPS
Taco rice is meal-prep gold.
Cook the rice ahead: Store it in the fridge, then reheat portions as needed.
Make the taco meat ahead: It keeps well and reheats fast.
Prep toppings: Chop lettuce and tomatoes, slice green onions, shred cheese. Keep everything in separate containers so it stays fresh.
OUR RECIPE DEVELOPER SAYS
If you’re making bowls for lunch, pack toppings separately so the lettuce stays crisp and the rice doesn’t get soggy.
HOW TO STORE TACO RICE
IN THE FRIDGE
Store rice and taco meat in airtight containers for up to 3 to 4 days. Keep toppings separate.
IN THE FREEZER
Freeze the taco meat in freezer-safe containers or bags for up to 2 to 3 months. Label with the date.
Rice can be frozen too, but it’s best when frozen plain. Add a tablespoon of water when reheating to bring it back to life.
PRO TIP:
Freeze taco meat in flat bags. It thaws faster and stacks neatly.
REHEATING
Stovetop: Warm taco meat in a skillet over medium-low heat. Add a splash of broth or water if it’s thick.
Microwave: Heat in 1-minute bursts, stirring between each, until hot.
Rice tip: Sprinkle a little water over rice before microwaving, then cover. It helps it steam instead of drying out.
NOTE: Always reheat leftovers until they’re steaming hot all the way through.
FREQUENTLY ASKED QUESTIONS
Can I make taco rice with leftover rice?
Yes. Leftover rice is perfect here. It reheats quickly and keeps the whole meal fast.
Do I have to use tomato sauce?
Nope. Salsa works great, and diced tomatoes with green chiles add extra flavor. Just aim for a saucy taco meat mixture so it doesn’t feel dry over rice.
What kind of cheese melts best?
A Mexican blend is an easy choice, but cheddar and Monterey Jack melt beautifully too. Pepper jack is great if you want more heat.
How do I keep taco rice from tasting bland?
Season in layers. Salt the rice water. Brown the beef well. Let the taco meat simmer long enough for the spices to bloom. And don’t skip a squeeze of lime at the end if you like bright flavors.
Can I make it vegetarian?
Absolutely. Swap the meat for black beans, pinto beans, or a plant-based crumble. Add extra corn and peppers to make it hearty.
Taco Rice
Ingredients
For the rice
- 1½ cups long grain white rice
- 3 cups water or chicken broth
- ½ teaspoon salt
- 1 tablespoon butter optional
For the taco meat
- 1 tablespoon olive oil
- 1 pound lean ground beef
- ½ cup yellow onion diced
- 2 teaspoons garlic minced
- 1 1-ounce packet taco seasoning
- ¾ cup tomato sauce or salsa
- ¼ cup beef broth or water
- 1 cup black beans drained and rinsed (optional)
- 1 cup frozen corn optional
- salt and black pepper to taste
For serving (optional toppings)
- 2 cups shredded cheese
- shredded lettuce
- diced tomatoes
- sliced green onions
- avocado
- sour cream
- salsa
- lime wedges
Instructions
- Rinse rice until water runs mostly clear. Add rice, water (or broth), and salt to a pot. Bring to a boil.
- Reduce heat to low, cover, and simmer 15 minutes. Turn off heat and let sit 5 minutes. Fluff with a fork (stir in butter if using).
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until mostly browned, breaking it up as it cooks. Drain excess grease if needed.
- Add diced onion and cook 3 to 4 minutes until softened. Stir in minced garlic and cook 30 seconds to 1 minute.
- Add taco seasoning, tomato sauce, and broth. Stir well and simmer 3 to 5 minutes until saucy.
- Stir in black beans and corn if using, and cook 2 to 3 minutes until warmed through. Taste and adjust seasoning.
- Serve taco meat over rice. Add cheese and toppings as desired.
Notes
- For a spicier bowl, use hot salsa, pepper jack cheese, or add a pinch of cayenne to the taco meat.
- Leftover rice works great. Add a splash of water when reheating so it stays fluffy.
- Keep toppings separate for the best texture, especially if you’re meal prepping.
