Taco Rice
One Pan Ground Beef and Rice Skillet is your new go-to for busy nights. Ready in just 30 minutes, this recipe uses simple ingredients like black beans and corn. It is budget friendly, high protein, and saves you from washing a mountain of dishes. Perfect for a quick family dinner.
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.