Cheesy Taco Rice Skillet Dinner

A one-pan meal that brings bold Tex-Mex flavor to your table in under 30 minutes—juicy ground beef, fluffy rice, and melted cheese, topped with bright, fresh pico de gallo. Comfort food with a kick.

Why You’ll Love This Recipe

This is weeknight magic: no multiple pots, no stress. Everything cooks in one skillet—beef, spices, rice, and sauce—into a hearty, flavorful dish that feeds a family fast. The melty cheddar on top makes it feel indulgent, while the zesty pico de gallo adds freshness that cuts through the richness. Perfect for busy nights, potlucks, or when you want something satisfying without the cleanup.

Ingredients

Main Skillet

• 1 lb ground beef (80/20 recommended)
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional, for heat)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried cilantro
• 1 medium onion, diced
• 1 tbsp minced garlic (about 2 cloves)
• 1 (10 oz) can Rotel® (diced tomatoes & green chilies)
• 1 (8 oz) can tomato sauce
• 1½ cups low-sodium beef broth
• 1 cup uncooked long-grain white rice (rinsed)
• 2 cups shredded cheddar cheese (divided)

Fresh Pico de Gallo

• 4 small tomatoes, finely diced
• ½ small red onion, diced
• 1 jalapeño, seeds removed and minced (optional)
• ½ bunch fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper, to taste

For Serving

• Tortilla chips or warm tortillas
• Sour cream or avocado slices (optional)

Step-by-Step Instructions

1. Brown the beef: In a large oven-safe skillet over medium-high heat, cook ground beef until browned and crumbled. Add onion and cook 3–4 minutes until softened. Drain excess fat if needed.
2. Season the meat: Stir in salt, pepper, cayenne, chili powder, cumin, and dried cilantro. Cook 1 minute to toast the spices.
3. Add liquids and rice: Stir in Rotel, tomato sauce, garlic, beef broth, and rinsed rice. Mix well to combine.
4. Simmer: Bring mixture to a boil. Reduce heat to medium-low, cover with a lid, and simmer 15–20 minutes, stirring once halfway, until rice is tender and liquid is absorbed.
5. Melt the cheese: Remove from heat. Sprinkle 1½ cups shredded cheddar over the top. Cover and let sit 3–5 minutes to melt. For a golden finish, place under broiler 2–3 minutes (watch closely!).
6. Make pico de gallo: While rice cooks, combine tomatoes, onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Toss well and refrigerate until serving.
7. Serve: Spoon cheesy taco rice into bowls. Top generously with fresh pico de gallo. Serve with tortilla chips or warm tortillas on the side.

You Must Know

• Rinse the rice — removes starch and prevents clumping.
• Don’t skip draining fat — too much grease makes the dish greasy.
• Use an oven-safe skillet if broiling — avoids transferring dishes.
• Let cheese melt covered — steam helps it melt evenly without drying out.
• Make pico ahead — flavors deepen after 30+ minutes in the fridge.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the microwave with a splash of water or broth to refresh moisture.
• Pico de gallo keeps separately for up to 3 days.
• Not recommended for freezing — rice turns mushy upon thawing.

Ingredient Substitutions

Serving Suggestions

• Serve in lettuce wraps for a low-carb option.
• Top with sour cream, guacamole, or sliced black olives.
• Pair with black beans or Mexican street corn.
• Great for meal prep — portion into containers with pico on top.

Cultural Context

Born from American home kitchens in the 1980s, this dish reflects the rise of Tex-Mex comfort food—bold, easy, and built for feeding families fast. Inspired by taco pie, nacho bake, and rice casseroles, it combines pantry staples with vibrant fresh finishes. Often served at football nights, school nights, or church dinners, it’s real food for real life—where flavor meets function.

Pro Tips

• Toast the rice — sauté it with the beef for 1–2 minutes before adding liquid for nuttier flavor.
• Double the batch — leftovers reheat beautifully and freeze well before adding cheese.
• Use fire-roasted tomatoes — they add smoky depth.
• Prep pico first — lets flavors marry while you cook.
• Add beans — stir in 1 cup rinsed black beans with the rice for extra fiber.

Frequently Asked Questions

Q: Can I use instant rice?
A: Not recommended — it will overcook. Stick to regular long-grain.

Q: Why did my rice turn out mushy?
A: Likely overcooked or too much liquid. Use exact measurements and check at 15 minutes.

Q: Can I make it in a Dutch oven?
A: Yes — same method, even better heat distribution.

Q: Is this gluten-free?
A: Yes, if all ingredients are certified GF. Check labels on canned goods.

Q: Can I skip the broiler?
A: Yes — just cover and let residual heat melt the cheese.

Allergy Information

Contains: dairy (cheese), wheat (if served with tortillas).
Gluten-free option: Use GF-certified broth and serve with corn tortillas.
Vegetarian option: Swap beef for lentils or plant-based crumbles and use veggie broth.
Always verify ingredient labels for allergens.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 420
• Fat: 24g
• Saturated Fat: 10g
• Carbohydrates: 32g
• Fiber: 4g
• Sugar: 6g
• Protein: 22g
• Sodium: 680mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This isn’t gourmet. It’s better. It’s honest food—spiced up, cheesy, and crowned with something fresh. That’s how dinner wins.