Taco Rice Skillet

A plate of cheesy skillet rice with beef and tomato sauce, garnished with parsley, on a red and white checkered cloth.

5 from 1 vote

Make dinner a breeze with this easy, ground meat based, Taco Rice Skillet recipe. In around 30 minutes, you'll have a delicious one-pot meal the whole family will love.

Prep Time10

Cook Time30

Total Time40

Course: Main

Cuisine: American, Mexican

Servings: Servings

Calories: 557kcal

Author: Keri

Ingredients

1 pound Ground Beef lean - ground turkey or chicken may be used
1 Onion medium, diced
2 cloves Garlic minced
1 packet Taco Seasoning
8 ounce Tomato Sauce
10- ounce Rotel not drained
1 ½ cups Beef Broth
1 cup Long Grain White Rice uncooked and rinsed
2 cups Cheese taco or Mexican blend, shredded

Optional Toppings

Sour Cream
Green Onion
Avocado
Cilantro

Instructions

Heat a large skillet over medium heat and crumble in the ground meat. Add a drizzle of olive oil if using ground turkey or chicken.
Add the diced onion and cook until the beef is browned and the onion is soft.
Drain any excess fat.
Stir in the minced garlic and taco seasoning. Cook and stir for about 1 minute to bring out the flavors.
Pour in the tomato sauce, Rotel (including the juices), beef broth, and rinsed rice. Stir well to combine.
Cover the skillet with a lid and let it simmer on medium-low heat for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
Sprinkle shredded cheese over the top, cover again, and let it melt for a couple of minutes.
Dish up with your favorite toppings like sour cream, diced avocado, or fresh cilantro.

Notes

In place of Rotel, you can use canned diced tomatoes with green chiles.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of broth or in the microwave.

Nutrition