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This cheesy taco rice skillet dinner is my go to recipe for busy nights when we want something hearty and full of flavor without a lot of fuss. Everything cooks together in one pan from the juicy beef to the perfectly seasoned rice and melty cheese. It is always a crowd pleaser and feels like a hug in a bowl.
The first time I made this was during a hectic workweek and everyone kept going back for seconds. Now we always keep the ingredients stocked for spur of the moment taco nights.
Ingredients
- Ground beef: Choose fresh meat with good marbling for flavor
- Salt and pepper: Balances the flavors and brings out the best in the beef
- Cayenne: Adds a bit of kick without overpowering
- Chili powder: Delivers classic taco seasoning vibes
- Cumin and dried cilantro: Warm earthy notes make the dish sing
- Diced onion: Use yellow onion for a deeper savory flavor
- Minced garlic: Fresh garlic adds so much depth compared to jarred
- Rotel: This canned tomato and green chili mix gives zesty brightness
- Tomato sauce: Rounds out the flavors with a sweet tangy note
- Beef broth: Use low sodium for more control over seasoning
- Long grain white rice: Uncooked rice soaks up all the flavors in the pan
- Shredded cheddar cheese: Go for sharp cheddar and shred it yourself for best melt
- Tomatoes: For pico use ripe firm tomatoes when in season
- Onion: A little extra diced onion brightens homemade pico de gallo
- Jalapeno: Adds fresh heat to the topping choose firm unblemished peppers
- Fresh cilantro: Half a bunch goes a long way in the pico topping
- Limes: Fresh juice is key for acidity and zing
- Salt and pepper to taste: Used everywhere for balance so taste as you go
Step by Step Instructions
- Brown the Beef:
- Begin by heating a skillet over medium high heat. Add the ground beef breaking it up as it cooks. Sprinkle in salt pepper cayenne chili powder cumin and dried cilantro along with the diced onion. Sauté for about ten minutes or until the meat is fully browned and the onion is soft and translucent. Take your time here to build a flavorful foundation.
- Drain the Skillet:
- Once the meat and onions are cooked through carefully drain off any excess fat from the skillet to avoid greasiness in your finished dish.
- Simmer with Rice and Sauce:
- Return the skillet to the heat. Stir in the Rotel minced garlic tomato sauce beef broth and uncooked long grain rice. Mix thoroughly to make sure the rice is submerged and evenly distributed. Cover the skillet with a tight fitting lid. Reduce heat to medium low and cook for fifteen to twenty minutes until the rice is tender and has absorbed most of the liquid. Check once or twice to stir and make sure nothing sticks to the bottom.
- Make the Pico de Gallo:
- While the rice simmers chop the tomatoes onion and jalapeno. Add all three to a mixing bowl with chopped cilantro lime juice salt and pepper. Mix well and chill in the refrigerator until ready to use. Prepping the pico while the rice cooks saves time and gives the flavors a chance to blend.
- Melt the Cheese:
- Once the rice is fluffy and the skillet is looking hearty sprinkle the shredded cheddar cheese evenly over the top. Cover again for a few minutes or place the skillet under a broiler briefly until the cheese is melted and bubbling. If you love crispy cheese on top pop it in the oven for just a minute or two.
- Serve and Top:
- Spoon generous servings into bowls. Top with a heap of fresh pico de gallo. I like to add tortilla chips on the side for scooping. Dive in and enjoy every bite while it is hot.
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Cheese is always my favorite part of this recipe. Shredding it fresh by hand makes a world of difference and adds that extra meltiness that turns the whole skillet irresistible. Every time I serve this I remember my teenagers hovering near the stove impatiently waiting for the cheese to bubble.
Storage Tips
This dish stores beautifully in an airtight container in the fridge for up to four days. If you are making lunch ahead of time scoop individual portions and store the pico in a separate container to keep it fresh. Warm leftovers gently on the stove or in the microwave adding a splash of broth to bring back moisture.
Ingredient Substitutions
Swap ground turkey or chicken for the beef if you prefer a lighter meal. Brown rice takes a bit longer to cook but adds a nutty texture. For extra veggies stir in diced bell peppers or corn along with the onions. If you do not have Rotel just use regular diced tomatoes and a pinch of chili flakes.
Serving Suggestions
Pile on sour cream avocado or sliced jalapenos for even more taco night fun. Set out a bowl of tortilla chips for scooping. This skillet meal is hearty enough to stand alone but you can also use leftovers to fill burritos or stuff into baked bell peppers.
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Cultural Note
Cheesy taco rice brings together the Tex Mex flavors that have made their way into so many American kitchens. It is a flexible weeknight dinner that carries all the comfort of homemade but with a little nod to classic taco night.
Recipe FAQs
- → Can I use ground turkey instead of beef?
Yes, you can substitute ground turkey for beef for a lighter option. Just season well to maintain flavor.
- → How do I avoid mushy rice in the skillet?
Use long grain white rice and avoid stirring too often as it cooks—check for doneness after 15 minutes.
- → What's the best cheese for melting on top?
Freshly shredded cheddar melts smoothly, but Monterey Jack or a Mexican cheese blend also work well.
- → Can I make this dish ahead of time?
Yes, prepare the skillet ahead, then reheat gently. Add fresh pico and cheese just before serving.
- → Is it possible to make this vegetarian?
Swap ground beef for black beans or plant-based crumbles and use vegetable broth for a vegetarian version.
- → How should I store leftovers?
Cool completely, then store in an airtight container in the refrigerator for up to 3 days.