This Taco Skillet recipe comes together in one pan with a mix of pantry staples like rice, onions, garlic, corn and black beans, all mixed with ground beef and plenty of spices. It is finished with a layer of melty cheese. For dinner, scoop it up with tortilla chips or spoon it into softened tortillas!
We like to top the Taco Skillet with sour cream, diced avocados, chopped white onions, fresh Roma tomatoes and extra cilantro. Always a good idea to add a Margarita, especially on the weekend!
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Ingredient Details
Ground Beef – an 85/15 ground beef is a great option because it isn’t too greasy but has enough fat to be flavorful.
White Rice – this recipe is tested and written with long grain white rice. If you choose to use brown rice, use the cooking instructions on the package. Brown rice will not cook in the same amount of time as the white rice.
Tomato Paste – you will need 2 tablespoon of tomato paste for this recipe. If you use canned tomato paste, you can freeze the rest for up to 12 months! My tomato paste is frozen in the picture below:
Onion and Garlic – white onion is classic in Mexican food… and of course add as much garlic as you like!
Spices & Herbs – a combo of chili powder, cumin, oregano and kosher salt is perfect for the skillet.
Salsa – use your family’s favorite store bought salsa!
Chicken Broth – this is the cooking liquid for the rice. You can opt for water, but the chicken broth will add more flavor.
Black Beans – use canned black beans and make sure you drain them well.
Frozen Corn – no need to thaw your corn before adding it to the skillet. The heat of the pan will thaw and cook the corn.
Cilantro – we LOVE cilantro, but if it isn’t your favorite, you can skip this ingredient.
Cheese – use whatever cheese you have on hand, a cheddar, Monterey jack, or pepper jack are all great choices. As always if you shred your own cheese instead of using pre-shredded it will melt creamier!
How To Make A Taco Skillet
Step 1
Brown and crumble the ground beef with the onion, pepper and garlic. Stir in the tomato paste, rice and then add the seasonings.
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Step 2
Pour in the chicken broth and salsa. Bring the pot to a hard simmer for 1 minute. Cover and let cook over low for 20 mins.
Step 3
Remove from the heat and stir in the cilantro, beans and corn.
Step 4
Top with cheese. Cover for another 5 minutes. Serve it up!!
Serving
This is pretty much a complete dinner, all made in one pan. It has your protein, starch, and veggies! But when I serve this for dinner I like to serve some tortillas or tortilla chips on the side. If people like, they can scoop up the taco skillet with chips, make it into nachos, or scoop the taco skillet into a tortilla and eat it like a taco.
Of course I also like to have salsa, guacamole and sour cream on the side too!
Garnish Ideas
When you serve this Taco Skillet you can serve the garnishes on top or on the side. Here are some garnish ideas:
black olives, lime wedges, jalapenos, pickled jalapenos, sour cream, avocados, green onions, tomatoes, white onion, or cilantro
More One Skillet Recipes
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Taco Rice Skillet Recipe
Ingredients
- 1 tablespoon olive oil
- 1 lb. ground beef - 85/15
- 1 cup white onion - diced
- 1 cup poblano pepper - diced any extra used as garnish (or bell pepper)
- 3 plump garlic cloves - minced
- ½ cup long grain rice
- 2 tablespoon tomato paste
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 ½ teaspoon kosher salt
- 1 cup salsa - store bought
- 1 ½ cups chicken broth - or water
- 1 cup corn - frozen
- 1 cup black beans - drained and rinsed
- ¼ cup cilantro - chopped extra used as garnish
- 1 cup shredded cheese - can use cheddar, monterey jack, colby jack, or pepper jack extra used for garnish
Optional Garnishes
- 1 fresh diced tomato, diced avocado, sour cream
- diced white onion, green onion, lime wedges
Instructions
- Add oil to the pan, crumble the ground beef while it browns with the onions, peppers and garlic. Drain excess grease.1 tablespoon olive oil, 1 cup white onion, 1 lb. ground beef, 3 plump garlic cloves, 1 cup poblano pepper
- Add in the rice, stir around the pan for 1-2 mins.½ cup long grain rice
- Stir in the tomato paste. Sprinkle in all the seasonings and stir to combine.2 tablespoon tomato paste, 1 ½ teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 ½ teaspoon kosher salt
- Stir in the chicken broth and salsa, scrape up any browned bits from the bottom of the pan. Bring it to a hard simmer for 1 minute. Make sure all the rice grains are submerged.1 cup salsa, 1 ½ cups chicken broth
- Turn the heat down to low and keep covered for 20 minutes.
- Stir in the black beans, corn, cilantro.1 cup corn, 1 cup black beans, ¼ cup cilantro
- Then sprinkle the cheese over top. Cover again and remove from the heat and let sit for 5 minutes.1 cup shredded cheese
- Serve topped with diced avocado, diced tomatoes. or other optional garnishes. Warm tortillas or tortilla chips are great on the side.
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